Vegan Recipes

Vegan Lasagne Recipe

Experience the ultimate plant-based comfort food with this delicious Vegan Lasagne Recipe. Say goodbye to traditional meat and cheese lasagne and embrace the flavors of wholesome, plant-based ingredients that come together to create a rich and satisfying dish. From the hearty tomato sauce to the creamy cashew-based béchamel, every layer of this lasagne is bursting with flavor. Whether you’re a vegan food enthusiast or simply looking to add more plant-based meals to your repertoire, this Vegan Lasagne is sure to impress even the most discerning palates. So, let’s roll up our sleeves and create a hearty and nourishing lasagne that’s perfect for sharing with loved ones.

Servings: Makes approximately 8 servings


For the Tomato Sauce:

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium carrot, finely diced
  • 1 celery stalk, finely diced
  • 1 red bell pepper, finely diced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) diced tomatoes (fire-roasted, if available)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (adjust to your desired level of spiciness)
  • Salt and pepper, to taste

For the Cashew Béchamel:

  • 1 cup raw cashews, soaked in hot water for 1 hour, then drained
  • 1 1/2 cups unsweetened almond milk (or any other plant-based milk)
  • 2 tablespoons nutritional yeast
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste

For the Lasagne:

  • 12 lasagne noodles (use gluten-free noodles if needed)
  • 2 cups fresh spinach leaves
  • 1 cup cooked lentils (optional, for added protein)
  • Vegan mozzarella cheese (optional, for topping)


For the Tomato Sauce:

  1. In a large saucepan, heat the olive oil over medium heat.
  2. Add the finely chopped onion and sauté until it becomes translucent.
  3. Stir in the minced garlic, finely diced carrot, celery, and red bell pepper. Cook for a few minutes until the vegetables begin to soften.
  4. Add the crushed tomatoes, diced tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, and pepper to the saucepan. Stir well to combine all the ingredients.
  5. Reduce the heat to low and let the sauce simmer for at least 30 minutes to allow the flavors to meld together. Stir occasionally.

For the Cashew Béchamel:

  1. In a blender, combine the soaked and drained cashews, unsweetened almond milk, nutritional yeast, lemon juice, garlic powder, salt, and pepper.
  2. Blend the ingredients until you have a smooth and creamy cashew sauce. Adjust the seasoning to your taste preferences.

For the Lasagne:

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
  2. Cook the lasagne noodles according to the package instructions until al dente. Drain and rinse the noodles under cold water to prevent sticking.
  3. To assemble the lasagne, spread a thin layer of the tomato sauce on the bottom of the prepared baking dish.
  4. Add a layer of cooked lasagne noodles on top of the sauce.
  5. Spread a layer of the cashew béchamel over the noodles.
  6. Add a layer of fresh spinach leaves and cooked lentils (if using) over the béchamel.
  7. Repeat the layers, starting with the tomato sauce, until you have used up all the ingredients. Finish with a layer of tomato sauce on top.
  8. Optional: Sprinkle vegan mozzarella cheese on top of the lasagne for added richness.
  9. Cover the baking dish with aluminum foil and bake the Vegan Lasagne in the preheated oven for 25-30 minutes.
  10. Remove the foil and bake for an additional 10-15 minutes, or until the lasagne is hot and bubbly.
Nutrition Facts per Serving (approximate values – 1 serving):
  • Calories: 424
  • Total Fat: 17g
  • Saturated Fat: 3g
  • Cholesterol: 0mg
  • Sodium: 312mg
  • Total Carbohydrate: 56g
  • Dietary Fiber: 7g
  • Sugars: 8g
  • Protein: 16g

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