Vegan Lasagna
Savor the ultimate comfort food with this hearty Vegan Lasagna, a plant-based twist on the classic Italian favorite! This recipe layers tender no-boil lasagna noodles with a rich homemade cashew ricotta, packed with the creamy goodness of soaked cashews, zesty lemon juice, and nutritional yeast. A medley of sautéed zucchini, mushrooms, and baby spinach adds a healthy burst of flavor and texture, while layers of marinara sauce tie everything together with a tangy, herby kick. Perfectly baked to golden perfection, this dish is optionally topped with melty vegan mozzarella and fresh basil for a finishing touch. Whether you’re feeding a crowd or meal prepping for the week, this vegan lasagna is a satisfying, dairy-free delight that’s as comforting as it is wholesome.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles (no-boil, vegan-friendly)
- 2 tablespoons Olive oil
- 1 medium Onion, finely diced
- 3 cloves Garlic, minced
- 1 medium Zucchini, diced
- 8 ounces Mushrooms, chopped
- 5 cups Baby spinach
- 4 cups Marinara sauce (store-bought or homemade, vegan)
- 2 cups Raw cashews (soaked for 2 hours and drained)
- 1 cup Unsweetened non-dairy milk (e.g., almond or soy)
- 2 tablespoons Lemon juice
- 3 tablespoons Nutritional yeast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh basil, chopped
- 1 cup Vegan mozzarella cheese (optional)
Instructions
Preheat your oven to 375°F (190°C).
Prepare the cashew ricotta by blending soaked cashews, non-dairy milk, lemon juice, nutritional yeast, salt, and black pepper in a blender or food processor until smooth and creamy. Taste and adjust seasoning if necessary. Set aside.
In a large skillet, heat olive oil over medium heat. Add the onion and cook for 3 minutes until translucent. Stir in the garlic and cook for an additional 1 minute.
Add the zucchini and mushrooms to the skillet and sauté for 5-7 minutes until softened and most of their liquid has evaporated. Stir in the baby spinach and cook for 1-2 minutes until wilted. Remove from heat.
Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Layer 4 lasagna noodles over the marinara sauce. Spread 1/3 of the cashew ricotta over the noodles, followed by 1/3 of the vegetable mixture. Repeat this process (sauce, noodles, ricotta, vegetables) two more times, finishing with a layer of sauce on top.
If using, sprinkle vegan mozzarella cheese evenly over the top layer.
Cover the baking dish tightly with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 10 minutes, allowing the top to become golden and bubbly.
Remove the lasagna from the oven and let it sit for 10-15 minutes to set before slicing.
Garnish with fresh chopped basil and serve warm.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 957 mg | 42% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 10.3 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 273 mg | 21% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 946 mg | 20% | |
*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.
