Super Cheesy Vegan Lasagna Pasta (One-Pot Dinner!)


Free Snackable eCookbook - 25 dairy-free sweet, savory and sippable recipes! Vegan and gluten-free friendly, too!Comfort meets convenience in this FOUR “cheese” vegan lasagna pasta. The recipe was submitted by Keisha Dowdy as a Savory entry in the BIG Snackable Recipe Contest (entries are now closed, but the winners will be announced on that post!).

Keisha isn’t shy about making full use of dairy-free cheese alternatives to fulfill her cravings. If you can easily get Daiya brand in your area, then this vegan lasagna pasta could become a requested repeat on your family’s weeknight menu, too.

The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play:
Super Cheesy Vegan Lasagna PastaTo qualify for the contest, this recipe for vegan lasagna pasta uses Coconut Milk Beverage from So Delicious Dairy Free.

Special Diet Notes: Super Cheesy Vegan Lasagna Pasta

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingBy ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan / plant-based, and vegetarian.

For soy-free vegan lasagna pasta, use Daiya brand for the cream cheese alternative, too.

For gluten-free vegan lasagna pasta, use gluten-free rotini pasta and cook to al dente according to the package directions.

Super Cheesy Vegan Lasagna Pasta
Prep time
Cook time
Total time
Serves: 6 to 8 servings
  • 1 lb uncooked rotini pasta
  • ¼ cup coconut oil
  • ¼ cup chopped red bell peppers
  • 1 clove garlic, crushed
  • 1 cup dairy-free cheddar-style shreds (Keisha uses Daiya)
  • ½ cup dairy-free cream cheese alternative (Keisha uses Tofutti)
  • ¼ block dairy-free Havarti-style "cheese" (Keisha uses Daiya)
  • ½ cup So Delicious Dairy Free Unsweetened Coconut Milk Beverage
  • 2 large tomatoes, pureed
  • 1 teaspoon dried basil
  • 1 teaspoon garlic salt
  • ½ teaspoon paprika
  • ¼ cup dairy-free mozzarella-style shreds (Keisha uses Daiya)
  1. Bring a large pot of lightly salted water to a boil, and cook the pasta 8 to 10 minutes, until al dente. Drain and return pasta to the pot.
  2. Stir the coconut oil, red peppers and garlic into the pasta, followed by the cheddar-style, cream cheese and Havarti-style alternatives.
  3. Turn the heat on to low and cook, stirring frequently, to melt the cheese alternatives.
  4. Gradually stir in the pureed tomato and milk beverage, continuing to cook until the pasta is well coated. Add the basil, garlic salt and paprika, one at a time, stirring after each addition.
  5. Add all spices and seasoning one at a time lightly stirring after you add each one. Taste test and adjust seasonings, if desired.
  6. Plate and serve immediately, garnished with the mozzarella-style shreds.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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