Main Courses > Vegetarian & Vegan > Plant-Based Mains > Vegan Lasagna

Hearty Vegan Lasagna

A comforting and flavorful vegan lasagna packed with vegetables and a creamy cashew-based sauce. This is a guaranteed crowd-pleaser!

Prep Time
45 minutes
Cook Time
50 minutes
Servings
8
Ingredients
  • 12 Lasagna noodles
  • 2 tablespoons Olive oil
  • 1 medium, chopped Onion
  • 4 cloves, minced Garlic
  • 8 ounces, sliced Cremini mushrooms
  • 2 medium, diced Zucchini
  • 1 red, diced Bell pepper
  • 5 ounces, fresh Spinach
  • 28 ounces Canned crushed tomatoes
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried basil
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1 1/2 cups, soaked in hot water for 30 minutes Raw cashews
  • 1/2 cup Nutritional yeast
  • 2 tablespoons Lemon juice
  • 1/2 teaspoon Garlic powder
  • 1/2 cup Unsweetened almond milk

Prepare the Vegetables

Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the sliced mushrooms, diced zucchini, and diced bell pepper. Cook until the vegetables are tender, about 8-10 minutes. Stir in the fresh spinach and cook until wilted.

Make the Tomato Sauce

Pour in the crushed tomatoes and stir in the dried oregano, dried basil, salt, and black pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.

Prepare the Cashew Cream

Drain the soaked cashews and add them to a high-speed blender along with the nutritional yeast, lemon juice, garlic powder, and almond milk. Blend until completely smooth and creamy, adding more almond milk if needed to reach the desired consistency. Season with salt and pepper to taste.

Assemble the Lasagna

Preheat oven to 375°F (190°C). Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish. Place a layer of lasagna noodles over the sauce. Spread half of the vegetable mixture over the noodles, then spread half of the cashew cream over the vegetables. Repeat layers: noodles, remaining vegetables, remaining cashew cream, and top with a final layer of noodles and the remaining tomato sauce.

Bake the Lasagna

Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes, or until the lasagna is bubbly and the top is lightly browned. Let the lasagna cool for 10-15 minutes before slicing and serving.

Nutrition Facts Estimated per 100g of product

Note: The following values are estimates and will vary based on specific ingredients used.

Calories: Approximately 150-180 kcal
Protein: 6-8g
Fat: 8-10g
Carbohydrates: 15-20g

Other Considerations for Nutrition

This lasagna is a good source of plant-based protein, fiber, and vitamins. Using whole-wheat lasagna noodles will further increase the fiber content. Consider adding other vegetables like carrots or eggplant for added nutrients.

← Grilled Eggplant Steaks with Lemon-Herb Marinade Hearty Vegan Lentil Shepherd's Pie →

FAQ

  • Can I use different vegetables?

    Yes, feel free to use any vegetables you like. Eggplant, carrots, and kale are all good options.
  • Can I make this gluten-free?

    Yes, simply use gluten-free lasagna noodles.
  • Can I prepare this ahead of time?

    Yes, you can assemble the lasagna ahead of time and store it in the refrigerator for up to 24 hours before baking. You may need to add a few minutes to the baking time if baking from cold.