Soy-Free Vegan Lasagne
Indulge in the comforting layers of this Soy-Free Vegan Lasagne, a plant-based twist on a classic favorite that’s perfect for anyone avoiding soy or dairy. This recipe features creamy cashew ricotta, made from scratch with a blend of soaked cashews, lemon juice, and nutritional yeast for a luscious, cheesy flavor. Paired with a hearty vegetable marinara loaded with zucchini, carrots, and fresh spinach, and nestled between tender lasagne noodles (gluten-free if needed), this dish is as nutritious as it is indulgent. Optional soy-free vegan mozzarella adds a melty, golden finish, creating the ultimate crowd-pleasing meal. Ready in just over an hour, it’s ideal for weeknights, family dinners, or meal prepping. Whether you're vegan, gluten-free, or simply craving a comforting, savory bake, this lasagne will satisfy every bite!
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Recipe Information
Ingredients
- 12 pieces Lasagne noodles (gluten-free if needed)
- 2 cups Raw cashews (soaked for 4 hours or boiled for 15 minutes)
- 2 tablespoons Lemon juice
- 3 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 cup Water
- 2 tablespoons Olive oil
- 1 medium Yellow onion (chopped)
- 3 cloves Garlic (minced)
- 1 medium Zucchini (diced)
- 1 medium Carrot (shredded)
- 28 oz Crushed tomatoes (canned)
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 3 cups Baby spinach (fresh, chopped)
- 1 cup Vegan shredded mozzarella (soy-free, optional)
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagne noodles according to the package instructions. Drain and set them aside.
While the noodles cook, prepare the cashew ricotta. In a blender or food processor, combine the soaked cashews, lemon juice, nutritional yeast, garlic powder, salt, and water. Blend until smooth and creamy, scraping down the sides as needed.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until softened.
Stir in the diced zucchini and shredded carrot. Cook for another 5 minutes until the vegetables begin to soften.
Add the crushed tomatoes, dried basil, and dried oregano to the skillet. Stir well and simmer the sauce for 10 minutes. Taste and adjust seasoning, adding salt if needed.
Spread a thin layer of vegetable marinara sauce on the bottom of a 9x13-inch baking dish.
Place a layer of cooked lasagne noodles on top of the sauce, covering the bottom of the dish.
Spread a layer of cashew ricotta on top of the noodles. Follow this with a layer of marinara sauce and a handful of chopped spinach.
Repeat the layering process (noodles, cashew ricotta, marinara sauce, and spinach) until all ingredients are used, finishing with a layer of marinara on top.
If using vegan shredded mozzarella, sprinkle it evenly over the top layer.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, until the top is bubbly and lightly browned.
Remove the lasagne from the oven and let it cool for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
5357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.7 g | 275% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4285 mg | 186% | |
| Total Carbohydrate | 738.0 g | 268% | |
| Dietary Fiber | 62.0 g | 221% | |
| Total Sugars | 89.3 g | ||
| Protein | 172.6 g | 345% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1947 mg | 150% | |
| Iron | 52.8 mg | 293% | |
| Potassium | 6597 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
