Vegan Vegetarian Lasagne
Indulge in the comforting layers of flavor with this Vegan Vegetarian Lasagne, a wholesome twist on a classic favorite that’s entirely plant-based and bursting with vibrant vegetables. Featuring tender lasagne sheets, a creamy cashew ricotta, and a rich tomato-based vegetable sauce seasoned with aromatic basil and oregano, this dish is a perfect balance of heartiness and freshness. Gluten-free options make it inclusive for all dietary needs, while optional vegan mozzarella adds a decadent touch to the golden, bubbly topping. With simple prep and plenty of servings, it’s ideal for family dinners or meal prepping. Garnished with fresh basil, this lasagne is as nourishing as it is delicious—your new go-to recipe for satisfying, crowd-pleasing comfort food!
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Recipe Information
Ingredients
- 12 sheets Lasagne sheets (no-boil, gluten-free if preferred)
- 2 tablespoons Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 large Carrot, finely diced
- 1 medium Zucchini, finely diced
- 1 medium Red bell pepper, finely diced
- 4 cups Baby spinach
- 4 cups Tomato sauce (plain, unsweetened)
- 2 tablespoons Tomato paste
- 2 teaspoons Dried basil
- 2 teaspoons Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Raw cashews
- 1 cup Unsweetened plant-based milk (e.g., almond, soy, or oat)
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 0.5 cup Fresh basil leaves, chopped
- 1 cup Vegan shredded mozzarella (optional)
Instructions
Preheat the oven to 375°F (190°C).
Prepare the cashew ricotta by soaking the raw cashews in hot water for 15 minutes, then draining and transferring them to a blender. Add plant-based milk, nutritional yeast, lemon juice, and a pinch of salt. Blend until smooth and creamy. Set aside.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until softened, about 3 minutes.
Stir in the diced carrots, zucchini, and red bell pepper. Sauté for 5-7 minutes until the vegetables are tender.
Add the baby spinach to the skillet and cook until wilted, about 2 minutes.
Stir in the tomato sauce, tomato paste, dried basil, dried oregano, salt, and black pepper. Combine well and simmer for 5 minutes, then remove from heat.
Spread a thin layer of the vegetable tomato sauce mixture on the bottom of a 9x13-inch baking dish.
Layer 3-4 lasagne sheets on top of the sauce. Spread a layer of cashew ricotta over the sheets, followed by another layer of sauce.
Repeat the layering process (lasagne sheets, cashew ricotta, vegetable sauce) until all ingredients are used, finishing with a layer of sauce on top.
If desired, sprinkle vegan shredded mozzarella on top for added flavor and texture.
Cover the baking dish with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for another 15-20 minutes until bubbly and golden on top.
Let the lasagne rest for 10 minutes before slicing. Garnish with freshly chopped basil and serve warm.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 532 mg | 23% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 12.2 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 235 mg | 18% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1088 mg | 23% | |
*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.
