Vegan Lasagna
Hearty and comforting vegan lasagna with cashew ricotta, marinara sauce, and plenty of vegetables. A crowd-pleasing dinner option.
Lasagna is the ultimate comfort food, and this vegan lasagna recipe from vegancooking.recipes proves that you don't need dairy or meat to create a rich, satisfying, and absolutely delicious version of this Italian classic.
This plant-based lasagna features a creamy cashew ricotta that rivals traditional ricotta cheese, layered with marinara sauce, fresh vegetables, and vegan mozzarella.
Perfect for family dinners, meal prep, or special occasions, this recipe demonstrates how vegan cooking can be both hearty and elegant.
The combination of sautéed mushrooms, zucchini, and spinach provides texture and flavor, while the cashew-based ricotta adds that creamy, cheesy element that makes lasagna so beloved.
Whether you're cooking for vegans, vegetarians, or omnivores, this recipe is sure to impress.
At vegancooking.recipes, we specialize in creating vegan versions of classic comfort foods that don't compromise on taste or satisfaction.
This lasagna is a perfect example of how plant-based ingredients can create dishes that are both nutritious and indulgent.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Soak cashews for at least 4 hours or overnight for a creamier ricotta.
Tips & Notes
- •For extra flavor, add fresh herbs like basil or oregano to the marinara sauce.
- •Try adding a layer of roasted vegetables for added texture and taste.
- •Let the lasagna rest before slicing to help it hold its shape.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
Frequently Asked Questions
Can I use gluten-free lasagna noodles?
Yes, gluten-free lasagna noodles work well in this recipe.
How can I make the cashew ricotta nut-free?
You can substitute the cashews with silken tofu for a nut-free option.
Can I make this ahead of time?
Absolutely! Assemble the lasagna and refrigerate it for up to 24 hours before baking.
What vegetables can I add?
Feel free to add bell peppers, spinach, or eggplant for extra flavor and nutrition.
How do I reheat leftovers?
Reheat in the oven at 350°F (175°C) until warmed through, about 20 minutes.
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Hearty and comforting vegan lasagna with cashew ricotta, marinara sauce, and plenty of vegetables. A crowd-pleasing dinner option.
Ingredients
Instructions
- 1
Preheat oven to 375°F (190°C). Cook lasagna noodles according to package directions. Drain and set aside.
- 2
Make cashew ricotta: Blend soaked cashews, nutritional yeast, lemon juice, garlic, and 1/2 cup water until smooth. Season with salt.
- 3
Heat olive oil in a pan. Sauté mushrooms and zucchini until tender, about 5-7 minutes. Add spinach and cook until wilted.
- 4
In a 9x13 inch baking dish, spread a thin layer of marinara sauce.
- 5
Layer: 4 noodles, 1/3 cashew ricotta, 1/3 vegetables, 1/3 marinara sauce. Repeat twice.
- 6
Top with remaining noodles, sauce, and vegan mozzarella.
- 7
Cover with foil and bake for 30 minutes. Remove foil and bake for 15 more minutes until bubbly.
- 8
Let rest for 10 minutes before slicing and serving.
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