Very Vegan Lasagna

Vegan Lasagna Recipe

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

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.

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!

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,

Layers good? Stick it in the oven for about 35 minutes. I also covered mine with foil, to prevent the top from drying out.

Italian-Vegan done right! xx Bianca

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22 Comments

  1. That looks delicious! I may try it this weekend. Love cashew cheese, can’t get enough :)

    1. Me too, D. Dominik! I am pretty obsessed with it at the moment… it was perfect in this <3

  2. 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 :-/

    1. 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

  3. This look SO good!! I’ve never tried cashew cheese, but I definitely will be now! Thanks for the recipe (I love pasta dishes of all kinds, so this has actually made my day).

    1. 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

  4. OMG; AMAZING.

    My love for lasagna is out of this world. So is my love for cashews. I need to try this. ASAP.
    But first I have to devour the pizza that is soon to be greeting me on my door step :D
    Have a lovely day/evening you two!
    Lou

    http://vegantarianlifestyle.com

    1. LOL I love your enthusiasm, Lou!! Definitely let me know how it goes once you do, and I am totally jealous of your pizza ;) Enjoy your day! <3

  5. I just made almost the exact same recipe! Loveeee cashew ricotta! I like to top my lasagna with coconut milk cheese-just posted the recipe a few days ago.

    1. Isn’t it the best?! I will have to check out your recipe!! That sounds amazing <3

  6. […] this is my favorite time of year! I had a blast with Joe, my bro, sis, and her boyfriend. We ate vegan lasagna, Trader Joe’s pumpkin cinnamon rolls, and carved away. […]

  7. Seriously guys… this was SOOO good. I have cashews on hand and am just anticipating making this soon!!

    1. Yay!! Go Cindy!! I made it again last weekend LOL I can’t stop.

  8. […] wheat to sourdough to Ezekiel Cinnamon Raisin, and even spinach wraps. Om nom. Oh, and leftover veggie & cashew cheese lasagna which I can’t stop […]

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  10. 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!

    1. That sounds AMAAAZING! I’ll need to make that asap. Thanks so much for the idea, and the kind words!! xx

      1. It’s so good: I mix into the squash/butter beans a bunch of kale sautéed with garlic, some basil, and salt and pepper. But this cashew cheese idea has my heart a-flutter! :)

  11. […] Cashew cheese (recipe HERE) […]

  12. […] sauce in vegan cooking: on top of nachos, pizzas and casseroles; in grilled cheese sandwiches; lasagnas; pastas; tacos; quesadillas; cheesecakes; as butter, dips and […]

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