The finest Vegan lasagna recipe that also happens to be a fantastic high-protein pasta dish! It’s more of a comfort food recipe, suitable for both special occasions and everyday weeknight meals.
What makes this vegetable lasagna recipe stand out?
This lasagna is just as creamy and delicious as any other traditional lasagna recipe. Here are a couple more reasons that this vegan lasagna stands out:
It’s Quick: Within an hour, you could enjoy this lasagna hot off the oven! And a weeknight is attainable, which is always a plus! Because, let’s face it, those are the times when we most need comfort food.
It’s the Ultimate Comfort Food: There is no way that this vegan lasagna won’t make your day better if you’re having a bad one. This recipe has a way of making people smile while providing the comfort you need with nutritious ingredients.
Even though there are several well-known lasagna recipes, this one is just as creamy, saucy, and tasty as any other classic lasagna recipe.
How to Make Vegan Lasagna?
This is what you’ll need to do to get this delicious vegan lasagna to the table:
Ingredients
Cashew cream
- 2 cups raw cashews, soaked for at least 4 hours if you do not have a high-powered blender (so here we’re replacing traditional mozzarella and ricotta with cashew-based sour cream)
- 1 cup water
- 2 tablespoons lemon juice
- 2 teaspoons apple cider vinegar
- ¾ teaspoon fine sea salt
- ½ teaspoon Dijon mustard
Vegetables
- 2 tablespoons extra-virgin olive oil
- 1 medium-to-large yellow onion, chopped
- 2 large or 3 medium carrots, chopped (about 1 cup)
- 8 ounces Baby Bella mushrooms, cleaned and chopped
- ½ teaspoon fine sea salt, to taste
- Freshly ground black pepper, to taste
- 5 to 6 ounces baby spinach, roughly chopped
- 2 cloves garlic, pressed or minced
Everything else
- 2 ½ cups marinara sauce, homemade or store-bought
- 9 no-boil lasagna noodles
- Suggested garnishes: vegan Parmesan (or a light sprinkle of nutritional yeast) and fresh basil
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- If you soaked your cashews, drain them and rinse them in clean water.
- Blend the cashews, water, vinegar, salt, and mustard in a food processor. Blend until the mixture is creamy and smooth, pausing occasionally to scrape the sides. If the mixture isn’t blending easily, add up to 1/2 cup more water carefully, only using what is necessary. Place aside.
- Preparing the vegetables: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the onion, carrots, mushrooms, salt and several twists of black pepper. Cook, stirring every couple of minutes, until most of the moisture is gone and the vegetables are tender and turning golden on the edges, about 8 to 10 minutes. Add another splash of olive oil if necessary to prevent them from sticking to the bottom of the pan.
- Add a few sizable handfuls of spinach to the skillet. Cook with frequent stirring until the spinach has wilted. Repeat with the remaining spinach and simmer for an additional 3 minutes, or until the spinach has completely wilted. Stirring frequently, add the garlic and simmer for about 30 seconds until fragrant. After taking the skillet off the heat, add salt and pepper as desired.
- Spread ¾ cup tomato sauce evenly over the bottom of a 9” by 9” baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread 1 cup of the cashew cream evenly over the noodles. Top with half of the veggies. Top with ¾ cup tomato sauce.
- Top with 3 more noodles, followed by another 1 cup cashew cream (save the leftover cream). Then add the remaining veggies.
- Top with 3 more noodles, then spread ¾ cup tomato sauce over the top to evenly cover the noodles.
- Wrap a sheet of parchment paper or aluminum foil around the top of the lasagna, making sure it’s taut so it doesn’t touch the top. Bake, covered, for 25 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 5 to 10 more minutes, until it’s steaming and lightly bubbling at the corners.
- Remove the pan from the oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. Drizzle leftover cashew cream on top (if it’s too thick to drizzle, thin it out with a small amount of water first). Sprinkle vegan Parmesan and fresh basil on top, if using, then slice and serve.
For more delicious recipes to check
Tips to make the best vegetarian lasagna recipe
Replacing the traditional mozzarella cheese with cashew-based cream:
This cashew based sour cream is easy to whip up in a blender and replaces all kinds of creamy, dairy-based cheeses and sauce.
Garnish with more cashew cream, vegan Parmesan and fresh basil:
Layer up and bake this lasagna just like a regular lasagna. Once it’s out of the oven, we’ll drizzle a little leftover cashew cream on top. The cashew cream on the inside condenses as it bakes, so this adds a nice touch of irresistible creaminess.
Can you freeze this vegan lasagna recipe
Surely this lasagna can be stored in an airtight container in the freezer and then reheat and enjoy!
Nutrition Facts
- Calories 274
- Total Fat 11.5g
- Saturated Fat 1.8g
- Trans Fat 0g
- Polyunsaturated Fat 1.6g
- Monounsaturated Fat 7.4g
- Cholesterol 0mg
- Sodium 511.6mg
- Total Carbohydrate 36.8g
- Dietary Fiber 7.1g
- Sugars 6.7g
- Protein 7.3g
This high-protein pasta dish is the finest Vegan lasagna recipe ever! It’s the epitome of a creamy comfort cuisine and is ideal for both special occasions and everyday evening meals. Try the recipe today and do let us know how it turned out for you.