Best Vegan Lasagna
Who knew vegan lasagna could be so delicious? This dairy-free lasagna recipe is easy to make with simple ingredients and tastes amazing! It's the best!
- Total time
- 1 hr 5 min
- Active time
- 35 min
- Yield
- 9, 9 servings
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
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Yellow Onion
1 medium-to-large yellow onion, chopped
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Source: Best Vegan Lasagna
Carrot
2 large or 3 medium carrots, chopped (about 1 cup)
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Source: Best Vegan Lasagna
Baby Bella Mushrooms
8 ounces Baby Bella mushrooms, cleaned and chopped
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Source: Best Vegan Lasagna
Sea Salt
1/2 teaspoon fine sea salt, to taste
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Source: Best Vegan Lasagna
Black Pepper
Freshly ground black pepper, to taste
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Source: Best Vegan Lasagna
Baby Spinach
5 to 6 ounces baby spinach, roughly chopped
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Source: Best Vegan Lasagna
Garlic
2 cloves garlic, pressed or minced
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Source: Best Vegan Lasagna
Vegan Parmesan
Suggested garnishes: vegan Parmesan (or a light sprinkle of nutritional yeast) and fresh basil
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Basil
Source: Best Vegan Lasagna
Additional ingredient notes
Notes
*HOMEMADE MARINARA SAUCE NOTE: You’ll need to double my marinara recipe to yield enough for this recipe, and then you’ll have extra.
If you don’t think you’ll use it up within a few days, you can freeze it for later. **LASAGNA NOODLE RECOMMENDATIONS: I like to use DeLallo’s or Whole Foods’ 365 No-Boil Lasagna Noodles. See below for gluten-free suggestions.
Method Overview
Structured method notes that are separate from the step timeline.
How to Make the Best Vegan Lasagna
You’ll find the full recipe below, but here’s why this recipe works: 1) Cashew cream in lieu of dairy We’re replacing traditional mozzarella and ricotta with cashew-based sour cream.
It’s easy to whip up in a blender. I’m still amazed by how well this “sour cream” concoction replaces all kinds of creamy, dairy-based cheeses and sauces.
1) Cashew cream in lieu of dairy
We’re replacing traditional mozzarella and ricotta with cashew-based sour cream.
It’s easy to whip up in a blender. I’m still amazed by how well this “sour cream” concoction replaces all kinds of creamy, dairy-based cheeses and sauces.
Method Timeline
Prep
ActivePrep
35 min
Prep time from the source recipe card.
Cook
ActiveCook
30 min
Cook time from the source recipe card.
Total
PassiveTotal
1 hr 5 min
Total time from the source recipe card.
Step 1
Preheat the oven to 425 degrees Fahrenheit. If you soaked your cashews, drain and rinse them until the water runs clear.
Step 2
In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, slowly blend in up to ½ cup additional water, using only as much as necessary. Set aside.
Step 3
Then, we'll prepare the vegetables: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the onion, carrots, mushrooms, salt and several twists of black pepper. Cook, stirring every couple of minutes, until most of the moisture is gone and the vegetables are tender and turning golden on the edges, about 8 to 10 minutes. Add another splash of olive oil if necessary to prevent them from sticking to the bottom of the pan.
medium heat8 min-10 minStep 4
Add a few large handfuls of spinach to the skillet. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Add the garlic and cook until fragrant, stirring constantly, about 30 seconds. Remove the skillet from the heat and season to taste with salt and pepper.
3 minStep 5
Spread 3/4 cup tomato sauce evenly over the bottom of a 9” by 9” baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread 1 cup of the cashew cream evenly over the noodles. Top with half of the veggies. Top with ¾ cup tomato sauce.
Step 6
Top with 3 more noodles, followed by another 1 cup cashew cream (save the leftover cream). Then add the remaining veggies.
Step 7
Top with 3 more noodles, then spread ¾ cup tomato sauce over the top to evenly cover the noodles.
Step 8
Wrap a sheet of parchment paper or aluminum foil around the top of the lasagna, making sure it's taut so it doesn't touch the top. Bake, covered, for 25 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 5 to 10 more minutes, until it's steaming and lightly bubbling at the corners.
Step 9
Remove the pan from the oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. Drizzle leftover cashew cream on top (if it's too thick to drizzle, thin it out with a small amount of water first). Sprinkle vegan Parmesan and fresh basil on top, if using, then slice and serve.
Image detailscooked vegetables and spinachCookie And Kate · Best Vegan LasagnaDev reference Checks2
TimingInfoTimingfor 15 to 20 minutes
Target: 15-20 minute
Expected state: Remove the pan from the oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature.
HoldingMain recipeSource holding instruction
Remove the pan from the oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. Drizzle leftover cashew cream on top (if it's too thick to drizzle, thin it out with a small amount of water first). Sprinkle vegan Parmesan and fresh basil on top, if using, then slice and serve.
Inputs and tools1
Uses
- Suggested garnishes: vegan Parmesan (or a light sprinkle of nutritional yeast) and fresh basil
Why and source
This step has reviewed source-backed guidance.
- Source: Best Vegan Lasagna
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
3) Garnish with more cashew cream, vegan Parmesan and fresh basil
We’ll layer up and bake this lasagna just like a regular lasagna.
Once it’s out of the oven, we’ll drizzle a little leftover cashew cream on top. The cashew cream on the inside condenses as it bakes, so this adds a nice touch of irresistible creaminess.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
2) Vegetables for flavor and nutrition
We’re also building flavor by sautéing lots of vegetables and spinach.
I used onion, carrots and mushrooms, but feel free to use whichever vegetables you have on hand (zucchini, bell pepper, or even butternut squash would work). Mushrooms are particularly good because they offer some umami depth to this meatless lasagna.
Article photos
Photos used with the article notes.
Source: Best Vegan Lasagna
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
9, 9 servings
Mixture
Source step 2 creates or uses mixture.
Sauce
Source step 5 creates or uses sauce.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
*HOMEMADE MARINARA SAUCE NOTE: You’ll need to double my marinara recipe to yield enough for this recipe, and then you’ll have extra.
*HOMEMADE MARINARA SAUCE NOTE: You’ll need to double my marinara recipe to yield enough for this recipe, and then you’ll have extra. If you don’t think you’ll use it up within a few days, you can freeze it for later.
**LASAGNA NOODLE RECOMMENDATIONS: I like to use DeLallo’s or Whole Foods’ 365 No-Boil Lasagna Noodles.
**LASAGNA NOODLE RECOMMENDATIONS: I like to use DeLallo’s or Whole Foods’ 365 No-Boil Lasagna Noodles. See below for gluten-free suggestions.
Make it gluten free: Substitute gluten-free lasagna noodles.
Make it gluten free: Substitute gluten-free lasagna noodles. Choose no-boil (oven ready) noodles if possible; if not, cook them according to package directions. (Fair warning, I tried using DeBoles brand of no-bake lasagna noodles and they weren’t quite done cooking in the time specified here. Reheated leftovers were ok, though.)
CHANGE IT UP: Feel free to play around with the vegetables here.
CHANGE IT UP: Feel free to play around with the vegetables here. You’ll want to use about 3 cups chopped veggies total (excluding the onion). Butternut squash might be nice, or try one zucchini and one red bell pepper in place of the mushrooms.
STORAGE SUGGESTIONS: Leftovers will keep well in the refrigerator, covered, for about 4 days.
STORAGE SUGGESTIONS: Leftovers will keep well in the refrigerator, covered, for about 4 days. Gently reheat individual servings in the microwave or oven as needed. Or, freeze it for later—it’s generally easier to reheat single servings than to defrost a big block of lasagna!
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Best Vegan Lasagna
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