Vegan Lasagna Recipe

When making a meatless lasagna you start to think about vegan substitutes that can make the dish lasagna dairy free and still appetizing. Lasagna is a dish that many vegans love to cook and be creative on, since there are loads of ingredients you can add. If you’re looking to try a new plant-based recipe of a classic Italian dish, cook this simple vegan lasagna.

Vegan Lasagna Recipe Tips

  • Use a nut based sour cream like coconut-milk sour cream or cashew sour cream. Coconut and cashew sour creams make for the ideal replacement for ricotta and mozzarella cheeses. As you blend the ingredients into a cream, you can begin to add tofu, soy or other high calorie alternatives. 
  • Use lots of vegetables to add nutrition to your vegan lasagna. Be sure to carefully consider which seasoning you’ll use to carry the flavor of the meal. We suggest black pepper, salt, nutritional yeast, basil and your choice of additional herbs. To further the taste, consider including mushrooms and bell peppers.


Here are the ingredients: Feel free to experiment with your own version and be creative enough to follow your own taste-palette. Share your vegan-styled lasagna with us so we can give it a try. 

My own refrigerator on a Friday night

Cashew Cream

  • 1.5 cups unsalted cashews, soaked for a minimum of 4 hours if you are unable to blend them thoroughly.
  • 1.5 cup water
  • 3 tablespoons lemon juice
  • ¾ teaspoon sea salt 
  • 1 teaspoon Dijon mustard
  • ⅓ teaspoons of vegan alfredo sauce
  • A thin layer of nutritional yeast


  • 2 tablespoons vegan butter
  • 1 large avocado
  • 9 ounces portabella mushrooms (thoroughly cleaned and chopped) 
  • 1 tablespoon teaspoon sea salt
  • Black pepper
  • 8 ounces minced spinach
  • 3 cloves garlic
  • 3 cups marinara sauce, homemade or store bought
  • lasagna noodles of your picking (the thicker the better)

Cooking Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. Drain the cashews until the water is mostly transparent.
  2. Combine the cashews, lemon juice, vinegar, salt, and mustard into the blender. Blend until the mixture is creamy (add water if necessary- aim for a smooth consistency) 
  3. Add your onions, mushrooms, salt and black pepper. While the food is cooking, stir every couple of minutes. You can cook this for about 10-15 minutes (ensure that all of your vegetables are thoroughly cooked). Add vegan butter if necessary.
  4. Put a generous amount of spinach into your mix (they’ll cook relatively fast compared to the rest of your veggies). 
  5. Add a whole cup of tomato sauce evenly over the bottom of a 9” by 13” (this is standard size) baking dish. Layer your lasagna noodles on top.
  6. Spread 1 cup of your cashew cream evenly over the noodles. Top with half of the veggies. At this point, add one more complete cup of tomato sauce.
  7. Repeat: layer noodles, cashew cream, finally the last portion of your veggies and then more tomato sauce (1 cup)
  8. Wrap a sheet of parchment paper or aluminum foil over your lasagna. Bake for half 45 minutes, or until the ends are slightly burned (this guarantees a well cooked center).
  9. Once you remove the pan from the oven, allow it to cool for at least 10 minutes. Assuming you have any leftover cashew cream, drizzle leftover cashew cream on top (if it’s too thick to drizzle, thin it out with a small amount of water first). Add vegan parmesan and fresh basil on top. 

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