Best Homemade Vegan Lasagna Recipe To Recreate

Best Homemade Vegan Lasagna Recipe To Recreate

This vegan lasagna recipe is so rich and packed with much flavor that you won’t even miss the dairy or meat versions of lasagna. The lasagna you get from this vegan recipe is layered with creamy cashew ricotta, fresh sauteed veggies, rich marinara sauce and finally tender vegan noodles.

To make this vegan lasagna you need just the regular ingredients you very likely have, ingredients that are obviously vegan. With the aid of a blender, you make the cashew ricotta which provides that lasagna creaminess you want. and love.

All the vegetables make the vegan lasagna feel better and healthier. A little onion, garlic, zucchini, bell pepper, and mushrooms get cooked until soft and flavorful. Layer it all up with your favorite jar of marinara sauce, pop it in the oven, and let the magic happen. Once it’s baked and bubbly, you’ll have your vegan lasagna ready.

Enough of the description let’s get into this easye-to-follow vegan lasagna recipe.

Best Homemade Vegan Lasagna Recipe To Recreate

The easiest vegan lasagna recipe that produces the best homemade version that your family would truly enjoy.

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Servings: 6 Servings

Course: Main Course

Cuisine: Italian, Vegan

Calories: 360

Ingredients Equipment Method Nutrition

Ingredients

  

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For the Vegan Ricotta:

• 1 ½ cups raw cashews soaked in hot water for 30 minutes, then drained
• 3 tbsp lemon juice
• 1 tbsp nutritional yeast
• 1 tsp garlic powder
• ¾ tsp salt
• ½ cup unsweetened plant-based milk almond, soy, or oat
• 2 cups fresh spinach chopped

For the Vegetable Filling:

• 1 tbsp olive oil
• 1 medium onion finely diced
• 3 cloves garlic minced
• 1 zucchini diced
• 1 red bell pepper diced
• 1 cup mushrooms sliced
• Salt & pepper to taste
• 1 tsp dried oregano
• 1 tsp dried basil

For the Sauce:

• 3 cups marinara sauce store-bought or homemade

For the Layers:

• 12 sheets no-boil or pre-cooked lasagna noodles ensure vegan
• 1 ½ cups vegan mozzarella shreds optional for topping

Equipment

• 9x13 inch baking dish
• Large skillet
• Medium saucepan
• Mixing bowls
• Whisk or spatula
• Aluminum foil

Method

 

Prepare the Vegan Ricotta:

1. In a blender or food processor, combine soaked cashews, lemon juice, nutritional yeast, garlic powder, salt, and plant-based milk. Blend until smooth and creamy.
2. Stir in the chopped spinach. Set aside.

Prepare the Vegetables:

1. In a large skillet over medium heat, add olive oil.
2. Sauté onions and garlic for 2-3 minutes until fragrant.
3. Add zucchini, bell pepper, and mushrooms. Season with salt, pepper, oregano, and basil. Cook until softened, about 7-8 minutes.

Assemble the Lasagna:

1. Preheat oven to 375°F (190°C).
2. Spread 1 cup marinara sauce on the bottom of the baking dish.
3. Layer 3-4 sheets of lasagna noodles.
4. Spread ⅓ of the ricotta mixture.
5. Add ⅓ of the sautéed vegetables.
6. Spread ¾ cup marinara sauce.
7. Repeat layers two more times: noodles, ricotta, vegetables, sauce.
8. Top with final layer of noodles, remaining sauce, and vegan mozzarella.

Bake:

1. Cover the baking dish with foil.
2. Bake for 35 minutes.
3. Remove foil, bake an additional 10-15 minutes until bubbly and lightly golden.

Rest and Serve:

1. Let lasagna cool for 10-15 minutes before slicing.
2. Serve warm.

Nutrition

Calories: 360kcal

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