Rainbow Veggie Lasagna

Liana Werner-Gray

by | Updated: September 3rd, 2021

You’ve heard that you should “eat the rainbow” by choosing colorful fruits and vegetables for their various health benefits. With this photo-worthy, veggie-filled lasagna, you’ll be eating the rainbow in one pretty forkful! Plunge through layers of tomato, spinach, sweet potato and beet mellowed out with creamy dairy-free cheese. The green lentil pasta keeps it all gluten-free, as well, making it a great dish to delight those with a rainbow of dietary preferences.

You can purchase the vegan cream cheese ready-made, or make your own with a cashew cream cheese recipe. The ingredients are listed below. Just blend until smooth in a high-speed blender to create this “pot of gold.”

Slice of Rainbow Vegan Lasagna on White Stoneware Plate | Vitacost.com/blog

Slice of Rainbow Vegan Lasagna on White Stoneware Plate | Vitacost.com/blog
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Rainbow Veggie Lasagna

Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 10
Calories 510 kcal
Author Liana Werner-Gray


Tomato layer

Spinach layer

  • 1 cup spinach leaves
  • 1/3 cup water
  • 2/3 cup vegan cream cheese

Sweet potato layer

  • 1 small sweet potato cooked (boil for 20-25 minutes until tender)
  • 3/4 cup water
  • 2/3 cup vegan cream cheese

Beet layer

  • 1/2 small beet finely diced
  • 3/4 cup water
  • 2/3 cup vegan cream cheese

Top layer

  • 1/3 cup vegan cream cheese
  • 2/3 cup water
  • 1 cup vegan mozzarella cheese

For Homemade Vegan Cashew Cream Cheese

  • 2 cups cashews soaked for 8 hours
  • 2 Tbsp. nutritional yeast
  • 1 tsp. garlic powder
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/4 cup lemon juice
  • 1/2 cup water


  1. Preheat oven to 400 degrees F.
  2. In lasagna pan, spread tomato sauce. Add layer of noodles and push down so sauce spills over top. Top with mozzarella. Add another layer of noodles.
  3. In bowl, mix together cream cheese, spinach and water until sauce forms; spread over noodles. Add layer of noodles.
  4. In bowl, mash sweet potato with cream cheese and water into creamy sauce. Spread over noodles. Top with another layer of noodles.
  5. In bowl, combine beets, cream cheese and water and mix into sauce. Pour over noodles. Add layer of noodles.
  6. In bowl, mix cream cheese and water to make sauce and spread over noodles. Top with mozzarella cheese.
  7. Bake for 35 minutes until noodles are soft and cooked through.

Tip: When making cream cheese and water mixtures, results should come out as a thick white sauce. This sauce is what the noodles will cook in. If the mixture is too runny, add more cream cheese; If it’s too thick, add more water.

Recipe Notes

Add the ingredients to your cart and make a rainbow!

Nutrition Facts
Rainbow Veggie Lasagna
Amount Per Serving
Calories 510 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 7g35%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 3mg1%
Sodium 483mg20%
Potassium 784mg22%
Carbohydrates 49g16%
Fiber 10g40%
Sugar 5g6%
Protein 25g50%
Vitamin A 3606IU72%
Vitamin C 5mg6%
Calcium 240mg24%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.