Loaded veggie vegan lasagna with bakery-style crisp edges

I’m one of those people who orders the corner slice of lasagna like it’s a personality trait.

If the edges aren’t deeply caramelized and audibly crisp, I feel a tiny pang of “dang, not quite.”

So I built this loaded veggie vegan lasagna to guarantee those bakery-style edges at home—golden, crinkly, and just the right amount of chewy—without compromising on a plush, saucy middle.

This is a weekend-worthy bake that still fits a weeknight rhythm if you prep ahead.

It’s packed with vegetables (think: spinach, mushrooms, zucchini, peppers), layered with a garlicky tofu-cashew ricotta, and finished with a glossy sheen of olive oil that helps the top ruffle up like it came from your favorite Italian bakery.

Before we dive in, a quick promise: you won’t need a specialty store haul. Everything here is grocery-aisle friendly, and I offer easy swaps along the way.

Ready for that corner piece?

1. What makes this lasagna “loaded” (and crisp at the edges)

“Loaded” can mean heavy—I don’t want that. I want generous.

This lasagna carries a full produce drawer’s worth of flavor but stays balanced: saucy enough to slice, sturdy enough to lift.

The crisp edges? They happen on purpose. A few small techniques make a big difference:

• Shallow pan + high heat finish. A metal 9×13-inch pan conducts heat quickly and encourages browning. We’ll bake hot at the end to ruffle the noodles.

• Olive oil on top (and around the sides). Think of it as a browning booster.

• No-boil noodles + brief rest. The noodles hydrate evenly, then firm up as the lasagna cools, giving you that bakery-style slice with crinkly edges.

• Leave some noodles exposed. A few edges peeking from the sauce crisp like chips—on purpose.

2. Ingredients

Pantry & staples

• 12–14 no-boil lasagna noodles (regular or whole-wheat)

• 3 cups (720 ml) marinara or tomato basil sauce (choose one you love)

• 2 tbsp tomato paste

• 3–4 tbsp extra-virgin olive oil, plus more for the pan

• 1 tsp kosher salt, divided (adjust to taste)

• ½ tsp freshly ground black pepper

• 1 tsp Italian seasoning (or ½ tsp dried oregano + ½ tsp dried basil)

• Pinch red pepper flakes (optional)

The loaded veggie mix (about 6–7 cups total, chopped)

• 1 yellow onion, diced

• 4 garlic cloves, minced (divided: 2 for veg, 2 for ricotta)

• 227 g / 8 oz cremini mushrooms, finely chopped

• 1 red bell pepper, diced

• 1 zucchini, diced

• 2 cups baby spinach, chopped

• ½ cup fresh basil or parsley, chopped (optional finish)

Vegan “ricotta”

• 400 g / 14 oz extra-firm tofu, pressed 10 minutes

• ¾ cup (90 g) raw cashews, soaked in hot water 20 minutes, drained

• 2 tbsp nutritional yeast

• 2 tbsp lemon juice

• 2 tbsp olive oil

• ½–¾ tsp kosher salt, to taste

• 2 garlic cloves, minced

• 2–3 tbsp unsweetened plant milk (just enough to loosen)

• Optional: ¼ tsp white miso for depth

Optional melty top (choose one)

• 1–1½ cups shredded vegan mozzarella

• or ½ cup vegan parmesan + extra olive oil drizzle

To finish

• Extra olive oil for the top + pan edges

• Fresh basil or parsley, lemon zest, and flaky salt for serving

Pan: 9×13-inch (23×33 cm) metal baking pan recommended.

3. Step-by-step (with crisp-edge moves highlighted)

Prep (10–15 minutes)

1. Heat the oven to 400°F (205°C). Lightly oil your pan, then swipe a little oil up the sides too. This is edge insurance.

2. Make the ricotta. In a food processor, pulse cashews to a coarse crumble. Add tofu (crumbled), nutritional yeast, lemon juice, olive oil, salt, garlic, and 2 tbsp plant milk. Blend until fluffy but textured—like classic ricotta. If it’s dry, add another splash of milk. Taste for salt and tang.

3. Cook the veggies. Warm 1–2 tbsp olive oil in a large skillet over medium-high heat. Add onion and a pinch of salt; cook 3 minutes. Add mushrooms; cook until they release moisture and brown, ~5–6 minutes. Add bell pepper and zucchini; cook 3 minutes. Stir in Italian seasoning, red pepper flakes (if using), and 2 minced garlic cloves; cook 30 seconds. Fold in spinach just to wilt. Off heat, grind in black pepper. Taste—season until vibrant.

Build the sauce (2 minutes)

4. In a bowl, whisk marinara with tomato paste and 2–3 tbsp water to loosen (no-boil noodles love a slightly looser sauce).

Layer (10 minutes)

5. Bottom layer: Spread ½ cup sauce thinly in the pan. Add a layer of noodles (snug, minimal overlap).

6. Ricotta & veg: Dollop ⅓ of the ricotta over noodles; spread gently. Scatter ⅓ of the veggie mix. Spoon ¾ cup sauce over the top.

7. Repeat twice more (noodles → ricotta → veg → sauce).

8. Top: Finish with a final noodle layer. Spread the last of the sauce thinly, leaving some noodle edges exposed for crisping (1–2 cm of noodle peeking out). Sprinkle vegan mozzarella or parmesan if using. Drizzle 1–2 tbsp olive oil over the entire surface and especially along the pan edges.

Bake

9. Cover loosely with foil (tent it so it doesn’t stick to the top). Bake at 400°F (205°C) for 25 minutes to steam and hydrate the noodles.

10. Uncover, raise heat to 450°F (230°C), and bake 12–15 minutes, until the top is bubbling, browned, and those exposed noodles are golden and ruffly. If you like it extra crisp, broil on high for 1–2 minutes—watching closely.

11. Rest 15 minutes before slicing. This sets the layers so your corner piece holds like a champ.

Finish

12. Shower with chopped basil or parsley, lemon zest, and a few flakes of salt. Serve hot with a simple salad and your favorite crusty bread.

4. Why these techniques work (and how to adapt)

I came to this from a lot of “good but soggy” lasagnas. Each tweak solves a common issue:

• Oil + edges = bakery browning. Fat conducts heat, so a gentle olive oil slick along the pan edges encourages those caramelized corners.

• No-boil noodles love moisture—but not too much. Loosening the sauce ensures hydration; the high-heat finish later drives off excess water for crisp edges.

• A little exposure goes a long way. Noodles crisp where they can breathe. That 1–2 cm of exposed noodle at the perimeter is intentional.

• Resting matters. Slice too soon and steam collapses the structure. Letting it rest firms the layers without drying them out.

Don’t have no-boil noodles? Parboil regular noodles until flexible but still quite firm (about 4–5 minutes), pat dry, and proceed.

Gluten-free noodles work too—just make sure your sauce is well-loosened, as GF pasta can be thirstier.

5. Make-ahead, freezing, and reheating

Make ahead (unbaked): Assemble up to 24 hours in advance. Cover tightly and refrigerate. Bake straight from the fridge at 400°F (205°C) for 30 minutes covered, then 12–15 minutes uncovered at 450°F (230°C) to finish crisping.

Freeze (unbaked): Wrap well and freeze up to 2 months. Thaw overnight in the fridge, then bake as above. Or bake from frozen: add 15–20 minutes to the covered time before the high-heat finish.

Leftovers: Cool completely. Refrigerate slices in airtight containers 3–4 days. For best edges on day two, reheat slices in a 400°F (205°C) oven or toaster oven on a lightly oiled sheet pan for 12–15 minutes. Air fryer? 375°F (190°C) for 6–8 minutes works wonders.

6. Easy swaps and variations

• Veggie medley: Sub in eggplant (salt and pat dry first), kale, or finely chopped broccoli. Thinly sliced roasted carrots add sweetness.

• Protein boost: Fold 1 cup cooked lentils into the sauce or veggies. Or add a layer of crumbled plant-based sausage (browned).

• Nut-free ricotta: Skip cashews. Use all tofu and add 1–2 tbsp olive oil plus 1–2 tbsp tahini or a spoon of hummus for body.

• Cheesy finish without shreds: Mix 2 tbsp nutritional yeast into ¼ cup olive oil and drizzle over the top before baking; dust with vegan parm at the table.

• Spice it up: Layer in a smear of Calabrian chili paste or harissa with the sauce.

7. Troubleshooting (because things happen)

• Watery slice? The veggies might have held extra moisture. Next time, cook them until most water evaporates. In the moment, give the lasagna a longer rest—moisture will reabsorb.

• Edges not crisp enough? Add an extra 1–2 minutes under the broiler, or brush a touch more olive oil along exposed noodle edges before the final bake.

• Top too dark? Your oven may run hot. Tent with foil during the high-heat finish and broil briefly at the end only if needed.

• Noodles too firm? Add ¼ cup water to the sauce next time and make sure the covered phase goes the full 25–30 minutes.

8. Nutrition-minded notes (from a former analyst who loves a tidy breakdown)

I like a lasagna that satisfies without a food coma. This one leans on mushrooms for savory depth, tofu and cashews for protein and creaminess, and a mountain of vegetables for fiber. The balance keeps energy steady—great for a post-run dinner or a workday lunch that won’t put you to sleep.

If you’re counting, a generous square (about 1/8 of the pan) typically lands in the 450–550 kcal range depending on cheese choices and oil, with 18–24 g protein. Want to lighten it? Cut the olive oil on top in half and skip the melty cheese. Want more oomph? Add the lentils and go fully loaded.

9. Step-by-step recipe card (print-friendly)

Loaded Veggie Vegan Lasagna (Bakery-Style Crisp Edges)
Serves: 8 | Prep: 25 minutes | Bake: 40–45 minutes + 15 minutes rest

Ingredients

• 12–14 no-boil lasagna noodles

• 3 cups marinara + 2 tbsp tomato paste + 2–3 tbsp water

• 3–4 tbsp olive oil, divided

• 1 onion (diced), 4 garlic cloves (minced)

• 8 oz mushrooms (finely chopped), 1 red bell pepper (diced), 1 zucchini (diced), 2 cups chopped spinach

• 1 tsp kosher salt, ½ tsp black pepper, 1 tsp Italian seasoning, pinch red pepper flakes (optional)

• Ricotta: 14 oz extra-firm tofu (pressed), ¾ cup soaked raw cashews, 2 tbsp nutritional yeast, 2 tbsp lemon juice, 2 tbsp olive oil, ½–¾ tsp salt, 2 garlic cloves, 2–3 tbsp plant milk, ¼ tsp white miso (optional)

• Top (optional): 1–1½ cups vegan mozzarella or ½ cup vegan parmesan

• Fresh basil/parsley, lemon zest, flaky salt to finish

Directions

1. Heat oven to 400°F (205°C). Oil a 9×13-inch metal pan, swiping oil up the sides.

2. Ricotta: Process cashews to coarse crumbs; add tofu, nooch, lemon, oil, salt, garlic, and plant milk. Blend until fluffy; season to taste.

3. Veg: Sauté onion with a pinch of salt in 1–2 tbsp oil. Add mushrooms; brown 5–6 minutes. Add pepper and zucchini; cook 3 minutes. Stir in seasoning, flakes, and garlic; cook 30 seconds. Fold in spinach to wilt. Pepper to taste.

4. Sauce: Stir marinara with tomato paste and water.

5. Layer: ½ cup sauce in pan → noodles → ⅓ ricotta → ⅓ veg → ¾ cup sauce. Repeat twice. Top with noodles and thin sauce layer, leaving edges exposed. Add cheese (if using). Drizzle 1–2 tbsp oil over top and along edges.

6. Bake: Cover loosely with foil; bake 25 minutes. Uncover, increase to 450°F (230°C); bake 12–15 minutes until bubbling and browned. Broil 1–2 minutes if you like.

7. Rest 15 minutes. Finish with herbs, lemon zest, and flaky salt. Slice and serve.

If you make this, please report back: corner piece or center slice?

I’ll never not be a corner person—but I respect a center loyalist who’s here for the saucy middle. Either way, this lasagna delivers both.

Happy baking, and here’s to those bakery-style crisp edges at home.