Vegan Veggie Lasagna
Layered to perfection, our Vegan Veggie Lasagna is a hearty, plant-based twist on the classic comfort dish. Packed with nutrient-rich vegetables like zucchini, carrots, spinach, and mushrooms, this lasagna offers a burst of color and flavor in every bite. The creamy cashew ricotta, made with soaked cashews, nutritional yeast, and almond milk, provides a luscious dairy-free alternative that pairs beautifully with layers of marinara sauce and tender lasagna noodles. Seasoned with Italian herbs and baked to golden perfection, this dish is ideal for weeknight dinners or special occasions. Ready in just 90 minutes, it serves 8 generous portions and is sure to satisfy vegans and non-vegans alike. Perfect for anyone searching for a vegan lasagna recipe that's wholesome, hearty, and irresistibly delicious!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 4 cloves Garlic, minced
- 2 medium Zucchini, diced
- 2 medium Carrot, diced
- 5 cups Spinach, chopped
- 2 cups Mushrooms, sliced
- 4 cups Marinara sauce
- 1.5 cups Raw cashews, soaked for 2 hours and drained
- 2 tablespoons Lemon juice
- 3 tablespoons Nutritional yeast
- 1 cup Almond milk (unsweetened)
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Italian seasoning
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic, zucchini, carrots, mushrooms, and a pinch of salt. Cook for 7-10 minutes, stirring occasionally, until the vegetables are tender.
Stir the chopped spinach into the skillet and cook for 2-3 minutes or until it wilts. Remove from heat and set aside.
In a high-speed blender or food processor, combine soaked cashews, lemon juice, nutritional yeast, almond milk, 1 teaspoon of salt, and black pepper. Blend until smooth and creamy, creating the vegan ricotta.
Spread a thin layer of marinara sauce at the bottom of a 9x13 inch baking dish.
Layer 3-4 lasagna noodles on top of the sauce, slightly overlapping them.
Spread one-third of the cashew ricotta over the noodles, followed by one-third of the sautéed vegetables, and one-third of the marinara sauce.
Repeat this layering process two more times: noodles, cashew ricotta, sautéed vegetables, and marinara sauce.
Top the final layer with noodles and a generous layer of marinara sauce. Sprinkle with Italian seasoning for added flavor.
Cover the baking dish with foil and bake in the preheated oven for 40 minutes.
Remove the foil and bake for an additional 10-15 minutes to let the top layer slightly brown.
Remove the lasagna from the oven and let it rest for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 595 mg | 26% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 10.0 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 155 mg | 12% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 954 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.
