Lasagna is one of those meals that instantly makes the house feel warmer and more comforting. And this Air Fryer Creamy Spinach Garlic Lasagna (Vegan) proves you don’t need dairy to get all that rich, creamy, cheesy goodness. It’s layered with tender pasta, garlicky cream sauce, savory spinach, and melty plant-based cheese for a dish that feels just as indulgent as the classic.
As someone cooking for a family, I love recipes that feel special but still fit into real life. This vegan lasagna is cozy enough for Sunday dinner but simple enough to pull off on a weeknight. The air fryer makes it especially convenient, giving you beautifully cooked layers and a lightly golden top without heating up the whole kitchen.
It’s creamy, flavorful, and deeply satisfying — the kind of plant-based meal that everyone at the table can get excited about.
Why You’ll Love This Vegan Lasagna
This isn’t just “good for vegan food.” It’s genuinely delicious comfort food.
Here’s why it works so well:
- The garlic cream sauce is rich and velvety without dairy
- Spinach adds color, texture, and a fresh balance
- Layers of pasta and creamy filling make it hearty and satisfying
- It’s perfectly sized for smaller households
- The air fryer creates a lightly crisp, golden top layer
It’s a feel-good meal that still delivers big flavor.
Ingredients
For the Vegan Garlic Cream Sauce
- 2 tablespoons olive oil or vegan butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1½ cups unsweetened plain plant milk (almond, soy, or oat)
- ½ cup unsweetened plant-based cream (or full-fat coconut milk)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional)
- ¼ cup nutritional yeast
- 2 tablespoons vegan Parmesan-style cheese (optional)
For the Spinach “Ricotta” Layer
- 1½ cups firm tofu, drained
- 1 tablespoon lemon juice
- 2 tablespoons nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup cooked chopped spinach (well drained)
For Assembly
- 6–8 lasagna noodles (oven-ready or pre-cooked)
- 1 to 1½ cups shredded vegan mozzarella-style cheese
How to Make Air Fryer Creamy Spinach Garlic Lasagna (Vegan)
1. Prepare the Spinach
If using fresh spinach, sauté it in a pan until wilted, then cool and squeeze out as much moisture as possible. Chop finely. Removing extra liquid helps keep the lasagna creamy instead of watery.
2. Make the Vegan Garlic Cream Sauce
In a saucepan over medium heat, add olive oil or vegan butter. Stir in minced garlic and cook for about 30 seconds until fragrant.
Whisk in flour and cook for 1 minute to form a paste. Slowly pour in the plant milk while whisking to prevent lumps. Add the plant-based cream and continue stirring until the sauce thickens.
Season with salt, pepper, and nutmeg. Stir in nutritional yeast and vegan Parmesan-style cheese if using. The sauce should be smooth and creamy. Remove from heat.
3. Make the Spinach Tofu Ricotta
In a food processor, combine tofu, lemon juice, nutritional yeast, garlic powder, salt, and pepper. Blend until mostly smooth but still slightly textured.
Transfer to a bowl and stir in the chopped, drained spinach. This mixture gives you that classic ricotta-style layer without dairy.
4. Assemble the Lasagna
Choose a small baking dish or pan that fits inside your air fryer basket.
Spread a thin layer of garlic cream sauce on the bottom. Add a layer of noodles, then spread some spinach tofu ricotta, spoon over more sauce, and sprinkle a bit of vegan mozzarella.
Repeat the layers until everything is used, finishing with cream sauce and a generous layer of vegan mozzarella on top.
5. Air Fry the Lasagna
Preheat your air fryer to 320°F (160°C) for 3–5 minutes.
Cover the dish loosely with foil. Air fry for 15 minutes, then remove the foil and cook for another 5–8 minutes, or until the top is melted and lightly golden.
6. Let It Rest
Allow the lasagna to sit for at least 10 minutes before slicing. This helps the layers firm up and makes serving much easier.
Tips for the Best Vegan Lasagna
- Drain spinach thoroughly to prevent excess moisture
- Use unsweetened plant milk so the sauce stays savory
- Don’t skip the nutritional yeast — it adds a cheesy depth
- Cover first, then uncover to avoid over-browning
The air fryer cooks it evenly while keeping the top beautifully melty.
Serving Ideas
This creamy lasagna pairs well with lighter sides that balance the richness:
- Crisp green salad with balsamic dressing
- Roasted vegetables like zucchini or carrots
- Garlic bread made with vegan butter
- A simple tomato cucumber salad
It’s filling on its own, but a fresh side makes the meal feel complete.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat slices in the air fryer at 300°F (150°C) for 5–7 minutes until warmed through. You can also microwave, but the air fryer keeps the texture best.
This lasagna also freezes well. Wrap portions tightly and freeze for up to 2 months. Thaw overnight before reheating.
Final Thoughts
This Air Fryer Creamy Spinach Garlic Lasagna (Vegan) is proof that plant-based comfort food can be just as rich, creamy, and satisfying as the traditional version. It’s layered, flavorful, and full of cozy garlic goodness, with a creamy texture that makes every bite feel indulgent.
It’s the kind of meal that brings everyone to the table, fills the kitchen with amazing smells, and leaves you with happy, full bellies — exactly what home cooking is all about. 🌱💛
