Vegan Classic Cheese Lasagna
Indulge in the rich, comforting flavors of this Vegan Classic Cheese Lasagna, a plant-based twist on a beloved Italian favorite. Featuring tender lasagna noodles layered with a savory homemade tomato sauce, creamy cashew-based cheese, fresh spinach, and gooey vegan mozzarella, every bite is packed with taste and texture. Perfect for family dinners or special occasions, this recipe balances wholesome ingredients like nutrient-rich cashews and spinach with traditional flavors of basil and oregano. Easy to prepare in just under 90 minutes, this hearty, dairy-free lasagna is ideal for vegans and anyone craving a satisfying, healthy comfort food option. Bursting with flavor, it's a crowd-pleaser you'll return to again and again!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 1 large Onion, diced
- 4 cloves Garlic, minced
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Raw cashews
- 0.25 cup Nutritional yeast
- 2 tablespoons Lemon juice
- 1 cup Water
- 3 cups Spinach, fresh
- 2 cups Vegan mozzarella cheese, shredded
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente, following package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add minced garlic and sauté for another 1 minute until fragrant.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Lower the heat and simmer for 15 minutes, stirring occasionally.
While the sauce simmers, prepare the cashew cheese. In a high-speed blender or food processor, combine the raw cashews, nutritional yeast, lemon juice, and water. Blend until smooth and creamy. Set aside.
In a boiling pot of water, blanch the spinach for 1-2 minutes until wilted. Drain and press out excess water, then roughly chop if desired.
To assemble the lasagna, spread a thin layer of tomato sauce on the bottom of a 9x13-inch baking dish.
Place a layer of lasagna noodles over the sauce, followed by a layer of cashew cheese, a layer of spinach, and a thin layer of vegan mozzarella. Repeat layers, ending with noodles and a generous topping of tomato sauce.
Sprinkle the remaining vegan mozzarella cheese on top.
Cover the lasagna with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
Allow the lasagna to rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.2 g | 34% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 625 mg | 27% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 9.5 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1149 mg | 24% | |
*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.
