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A plate with a slice of vegan lasagna with basil ribbons on top.
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5 from 2 votes

Vegan Lasagna

The ultimate cheesy comfort food, this Vegan Lasagna is a classic recipe perfect for any occasion. Filled with vegetables and a delicious homemade vegan ricotta, this lasagna is hearty, healthy, and flavorful. This lasagna is always a crowdpleaser!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 578kcal
Author: Justin Coit

Equipment

  • Baking dish

Ingredients

For the Vegan Ricotta:

  • 2 cups raw cashews soaked for at least 4 hours up to overnight
  • ¾ cup water
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1.5 tsp salt
  • ½ tsp black pepper

For the Vegetables and Noodles:

  • 1 tbsp olive oil
  • 1 small onion diced
  • ½ tsp salt
  • 2 cloves garlic minced
  • 8 oz mushrooms I use baby Bella, chopped
  • 5 cups spinach
  • vegan mozzarella
  • ½ - ⅔ box lasagna noodles
  • 24 oz marinara sauce
  • fresh chopped basil to garnish

Instructions

  • Preheat oven to 375 F.
  • To make the vegan ricotta, combine all of the vegan ricotta ingredients into a blender and blend until smooth. If the mixture feels too dry add a little water and blend again. Be sure not to add too much water.
  • Bring a large pot of water to a boil and cook the lasagna noodles according to the package instructions.
  • In a large pan over medium heat, add the olive oil. Once shimmering add the onions and salt, cooking until the onions have turned slightly translucent. Add the mushrooms and cook for 3 to 5 minutes. Add the garlic and cook until fragrant. Working in batches, saute the spinach until wilted. Set aside to cool.
  • To assemble the lasagna, spread a layer of marinara sauce on the bottom of a 9 x 13 baking dish. Place a layer of lasagna noodles on top of the sauce and then add a layer of vegan ricotta, followed by the cooked vegetables and marinara sauce on top. Sprinkle a layer of vegan mozzarella. Repeat exactly the same way for the second layer.
  • Finish with a 3rd layer of noodles, ricotta, marinara sauce and cheese.
  • Wrap the baking dish with tin foil and bake covered for 25 minutes. Remove the tin foil and bake uncovered for another 5 to 10 minutes.
  • Remove from oven and let cool for 15 minutes. Garnish with fresh chopped basil.

Video

Notes

  • If you are in a rush, you can purchase vegan ricotta instead of making it yourself. 
  • Sometimes lasagna noodles rip as they cook or as you assemble the lasagna. I recommend boiling a few extra noodles as a backup to have on hand!
  • When soaking the cashews, make sure to use enough water as the cashews will absorb a lot.
  • Avoid adding the vegetables on the top layer, or it might make the lasagna too watery. You want more structure with the noodles on top.
  • Make sure to cover your vegan lasagna as it helps it cook evenly and keeps it from drying out as it bakes.
  • Let your lasagna rest before cutting into it. Resting helps it firm up and hold its shape when you cut into it. 

Nutrition

Calories: 578kcal | Carbohydrates: 62g | Protein: 19g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 1722mg | Potassium: 1049mg | Fiber: 8g | Sugar: 9g | Vitamin A: 2948IU | Vitamin C: 19mg | Calcium: 103mg | Iron: 6mg