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 mins
Cook Time50 minutes mins
Total Time1 hour hr 10 minutes mins
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 578kcal
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
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.
- 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.
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