Vegan Lasagna Recipe

Very Vegan Lasagna

I come from a very big Italian family… so you can imagine how much lasagna & macaroni and gravy I’ve grown up on. My blood type is basically gravy. Since going vegan, I’ve had to modify quite a few family staples! Most recently, I tackled lasagna. No word of a lie, when I took a taste of this dish, I almost melted into the floor. You won’t even miss the ricotta cheese. It tastes the freaking same. I knew it was a hit when Joe kept raving about it into the next day. SCORE!

There are a few moving parts here, so let’s take this step-by-step.

The Recipe

Oven: 375 F
Time: 35 minutes
Serves: 6-8 people

You will need:

  • Lasagna pasta (Just make sure you check ingredients – a couple brands had eggs!
  • Your favorite sauce (I used a vegan brand from TJ’s)

For Veggie Filling:

  • 1 green pepper
  • 2 red peppers
  • 1/2 zucchini
  • 1/2 summer squash
  • 1-2 large portobello mushrooms
  • 4 plum tomatoes
  • 1/2 bag fresh spinach
  • 2 cloves garlic
  • Garlic salt and powder, to taste
  • Salt and pepper, to taste

For Cashew Cheese:

  • 1 cup cashews – soaked in 2 cups water for 30 min – hour
  • Juice from 1/2 lemon
  • 1/2 cup water
  • 1/2 tsp dried basil
  • Salt and pepper, to taste

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Step 1: Veggie Prep

Chop ’em up and sauté over medium heat. I added a drizzle of olive oil, so it doesn’t stick. Season as needed. After sautéing, set heat to low, cover, and let simmer for 10-15 minutes.

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Step 2: Cashew Cheese

This is so easy, folks! Once you have soaked the cashews for a half hour or more, just add ALL ingredients to your bullet or processor. Season as needed, and that’s it!

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Step 3: Pasta Prep

This may have been the most nerve-wracking part of this whole recipe. I was so afraid to break the lasagna noodles. Anywho, it’s actually not as bad as you think! Check out this guide on how to cook lasagna noodles – fool proof. I used a deep dish that fit 3 strips across, just to give you an idea. So, I used 9 strips (3 layers).

Step 4: Layer It Up

I started with a thin layer of sauce on the bottom of my deep pan – then lasagna noodles, cashew cheese, veggies, sauce, repeat! After your final layer of noodles, just add the rest of your sauce to top. If you have vegan cheese, you can sprinkle it for garnish!

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Layers good? Stick it in the oven for about 35 minutes. I also covered mine with foil, to prevent the top from drying out!
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Man, how good does this look?! Italian-Vegan done right! xx Bianca

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24 thoughts on “Very Vegan Lasagna

  1. That looks like a super lasagne, nice photo – the vibrant colours of the different layers come through really well (often lasange isn’t too photogenic.) I’ve tried nut soft cheese once before but it was grainy as anything. Really got to get a decent blender, because cashew ricotta is such a great idea. Thanks for your nice comment on the mung & spinach stew by the way, unfortunatley I couldn’t link it to the post as I had a glitch with WordPress that led to me having to delete an earlier draft that shouldn’t have been published :-/

    • Thank you for your kind words! It did take me a few shots to make it look nice ;)

      Your recipe was great! I’m glad you at least saw my comment before having to delete!! <3

    • Haha! I am so happy to hear this, Kelly!! Definitely let me know how you like it if you do make it… and you HAVE to try the “cheese.” It is game changing. <3

  2. I cannot wait to try this! Especially the cashew cheese! I love vegetable lasagne, but unfortunately with the dairy cheese on top it’s not the most healthy meal, to my mind anyway :)

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  7. Oh my gosh this looks amazing! I make my lasagna “ricotta” with roasted butternut squash and butter beans but this cashew cheese and sauted veggie layering looks out of this world. I’m definitely going to try this the next opportunity I have!

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