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Vegan Lasagna

This vegan lasagna features layered pasta with a rich tomato sauce and a creamy cashew-based cheese. The dish is assembled in rustic layers, baked until bubbling and golden, resulting in a hearty, cheesy appearance with a tender texture. It’s an approachable, comforting meal perfect for lazy weekends or cozy nights in.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can crushed tomatoes preferably organic
  • 3 cloves garlic minced
  • 1 medium onion chopped
  • 1 tbsp balsamic vinegar adds depth to sauce
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 cup raw cashews soaked in water for at least 2 hours
  • 2 tbsp nutritional yeast for cheesy flavor
  • 2 tbsp lemon juice freshly squeezed
  • 2 cloves garlic for cheese sauce
  • 1/2 tsp salt
  • 9 no-boil lasagna noodles or pre-cooked lasagna noodles

Equipment

  • Blender
  • Baking dish

Method
 

  1. Heat a splash of olive oil in a saucepan and sauté chopped onion until translucent and fragrant, about 5 minutes.
  2. Add minced garlic to the onions and cook for another minute until fragrant.
  3. Pour in the crushed tomatoes and stir in balsamic vinegar, basil, and oregano. Let the sauce simmer gently for 15 minutes, stirring occasionally.
  4. While the sauce simmers, drain and rinse soaked cashews, then add them to a blender with nutritional yeast, lemon juice, a clove of garlic, salt, and about 1/4 cup of water.
  5. Blend until smooth and creamy, scraping down the sides as needed; set aside.
  6. Preheat your oven to 375°F (190°C). Spread a thin layer of tomato sauce at the bottom of your baking dish.
  7. Layer in lasagna noodles over the sauce, then spread a generous layer of cashew cheese, followed by more tomato sauce.
  8. Repeat the layering process—noodles, cashew cheese, sauce—until you've filled the dish, ending with a layer of sauce on top.
  9. Cover the dish tightly with foil and bake for 45 minutes, until bubbling around the edges.
  10. Remove the foil and bake for an additional 10 minutes to allow the top to turn golden and bubbly.
  11. Let the lasagna rest for 10 minutes before slicing; this helps it set and makes serving easier.
  12. Slice and serve warm, enjoying the comforting layers of tomato, cheesy cashew sauce, and tender noodles.

Notes

Feel free to add sautéed vegetables like spinach or mushrooms between the layers for extra flavor and nutrition.