Vegan Homemade Lasagne
Indulge in the ultimate comfort food with our Vegan Homemade Lasagne, a hearty and flavor-packed plant-based twist on a classic dish. Layered with tender lasagne sheets, a robust lentil and vegetable Bolognese sauce, and a creamy, dairy-free cashew cheese, this recipe is a triumph of wholesome ingredients and satisfying textures. Perfectly spiced with hints of basil and oregano, and loaded with fresh veggies like zucchini, mushrooms, carrots, and spinach, this lasagne is as nutritious as it is delicious. This crowd-pleasing meal is ideal for family dinners, meal prep, or any special occasion. Plus, its entirely vegan, dairy-free, and protein-packed components ensure everyone at the table can enjoy it. Don't miss out on this easy-to-follow recipe that turns simple pantry staples into a mouthwatering, plant-based feast!
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Recipe Information
Ingredients
- 12 pieces lasagne sheets
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 medium carrot, diced
- 2 stalks celery stalk, diced
- 1 medium zucchini, diced
- 1 cup button mushrooms, sliced
- 1.5 cups green lentils, rinsed and drained
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 2 cups vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- salt, to taste
- black pepper, to taste
- 1.5 cups cashews, soaked for 2 hours
- 0.5 cup nutritional yeast
- 2 tablespoons lemon juice
- 1 cup unsweetened almond milk
- 2 cups spinach leaves
Instructions
Preheat the oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Add lasagne sheets and cook until al dente, about 8-10 minutes. Drain and set aside.
In a large saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
Add minced garlic, diced carrot, and celery. Cook for another 5 minutes until softened.
Stir in diced zucchini and sliced mushrooms, cooking for an additional 5 minutes.
Add the rinsed lentils, tomato paste, crushed tomatoes, vegetable broth, basil, oregano, salt, and pepper. Stir to combine.
Bring the mixture to a boil, then reduce heat and simmer for about 25 minutes, or until lentils are tender and the sauce has thickened.
While the sauce is simmering, prepare the cashew cheese sauce. Drain the soaked cashews and add to a blender with nutritional yeast, lemon juice, and almond milk. Blend until smooth and creamy.
To assemble the lasagne, spread a thin layer of the lentil Bolognese sauce on the bottom of a 9x13-inch baking dish.
Place a layer of lasagne sheets over the sauce, followed by another layer of Bolognese sauce and a layer of fresh spinach.
Pour a third of the cashew cheese sauce over the spinach.
Repeat the layering process, ending with a layer of Bolognese sauce and topped with remaining cashew cheese sauce.
Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 10 minutes or until the top is golden and bubbly.
Let the lasagne cool for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 261 mg | 11% | |
| Total Carbohydrate | 90.0 g | 33% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 11.7 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 146 mg | 11% | |
| Iron | 5.7 mg | 31% | |
| Potassium | 1215 mg | 26% | |
*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.
