The best 7-layered vegan lasagna you will ever eat! Loaded with lentils, vegetables, and cashew basil cream sauce, you will be begging for more of this vegan lasagna recipe.
I instantly fell in love when I first discovered Sublime, a Fort Lauderdale vegan restaurant. Everything written about Sublime is true; it is a genuinely gourmet vegan experience, and there is no way to eat everything you want to try on the menu possibly. Typically, we order too much food and split everything to sample the menu. Although I almost tried everything on the menu, this vegan lasagna recipe, in my opinion, is by far the best lasagna I've ever eaten.
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Copycat Sublime Lasagna Recipe
I think I subconsciously planned vacations to Ft. Lauderdale intending to eat at Sublime throughout our traveling to Florida. But, unfortunately, Sublime permanently closed its doors this past year and took its incredible vegan lasagna secret with it. After 15 years of owning this famous vegan restaurant, the owner and founder, Nanci Alexander, 71, decided to retire.
In fact, despite having written a Sublime cookbook, Alexander took her best-kept secret recipes, like my favorite vegan lasagna, with her. As a result, I have attempted vegan lasagna repeatedly, and I can only come close to mastering the recipe.
Without much to go on other than my taste buds, but I keep trying. However, time and time again, I can't seem to master the texture, flavors, and delicate layers to work together.
My husband, critic, and taste tester, Paul, is honest in my efforts. He tells me, for instance, if I'm close or still need to get there. According to my husband, I finally nailed it with my revamped recipe, and if I say so myself, it was EPIC!
Cashew Basil Cheese Sauce
One part of this recipe will always stay constant: the basil cashew cheese sauce I put between the layers of vegetables and noodles.
In my opinion, there is no such thing as too much basil or nutritional yeast. I grow my basil in my kitchen to cut back on the cost of buying it, and it continuously grows if you take good care of it.
The combination of raw cashews, nutritional yeast, and fresh basil is genuinely unique! Of course, if you are allergic to nuts, you can substitute vegan cheese, but I think the cashew cheese sauce adds to this vegan lasagna recipe's creaminess.
For a nut-free option, substitute white beans for the cashews in the cashew basil cheese sauce recipe.
Just pop it all in the blender and blend until smooth. And, yes, that is my photo-bombing dog, Howard!
Lasagna Ingredients
- Vegan Marinara Sauce: I make homemade Vegan Marinara Sauce, but any pasta sauce works well.
- Vegan Parmesan Cheese: I also make my own Vegan Parmesan Cheese with a few simple ingredients.
- Cashew Basil Cheese (or substitute white beans for the cashews for a nut-free option): This sauce is the trick to this delicious vegan lasagna recipe.
- Basil: Fresh basil provides immense flavor to this dish.
- Raw Spinach: I use raw spinach that cooks into the lasagna as it cooks.
- Raw Zucchini and Summer Squash: Raw zucchini and summer squash are added raw in a layer, which cooks into the recipe.
- Lentil Vegetable Filling: The Lentil Vegetable Filling is the meat layer of this vegan lasagna recipe.
- Mushrooms: The mushrooms supply an additional 'meaty' component.
- Yellow Onions: Onions give the depth of flavor.
- Garlic: The garlic cooked with the onion gives a rich, deep warmth.
Lasagna Ingredient Substitutions
- Use a jarred marinara sauce instead of making homemade marinara sauce.
- If using frozen spinach, ensure it is completely thawed and thoroughly squeezed out before adding to the lasagna.
- Try store-bought vegan cheese or vegan parmesan.
- Choose any veggies you prefer, such as eggplant or sliced fresh tomatoes.
- Red onion or shallots replace yellow or white onion.
So, I opted for fresh spinach, raw summer squash, and zucchini, leaving both raw before cooking the vegan lasagna. As a result, the zucchini stays al dente instead of getting mushy, and the spinach wilts, giving off moisture to keep the dish saucy.
How to Make the Best Vegan Lasagna
- Cook noodles according to package instructions or use a no-boil kind.
- Preheat oven to 375 degrees
- In a 9x13 inch pan, spread a thin layer of marinara sauce on the pan's bottom. Not only does this prevent sticking, but it also makes it, so you don't have to use oil or spray.
- Layer the noodles on top of marinara sauce on the pan's bottom, crossing over each noodle slightly to create a layer of noodles.
- Now, add a thin layer of cashew basil cheese sauce, spreading evenly over the noodles.
- Next, begin layering your ingredients: lentil veggie "meat," sauteed mushrooms and onions, raw spinach leaves and zucchini, and top with more marinara.
- Then, repeat the layers, adding another layer of noddles and all the other layers a second time. Finally, add the sauce on top.
- Now, cover tightly with aluminum foil, and place it on the center rack of the oven.
- Cook for 1 hour.
- Remove from oven and leave covered for 20 minutes.
- Remove foil and cut it into individual pieces.
Also, fresh herbs are essential in the sauce, cashew, basil cheese, and garnish. I love my herb scissors, which my girlfriend, Kim, gave me for my birthday.
- Then, uncover and cut into delicious pieces. I reserve some marinara sauce for the end serve and garnish with fresh basil. Don't forget the Vegan Parmesan Cheese!
Allow the lasagna to rest before cutting. Sometimes, I like to make and cook the lasagna ahead of time and then reheat it when I am ready to serve it.
Recipe FAQs
Most lasagna sheets are vegan; always check to avoid those made with eggs.
Barilla. Nearly every type of Barilla pasta is vegan. Generic store-brand dry pasta is almost always vegan. De Cecco is an easy-to-find, high-quality pasta that is also usually vegan. Mueller's, Colavita, Ronzoni, Creamette, and San Giorgio are vegan.
Yes, there are several store-bought vegan ricotta brands. Or you can make homemade vegan ricotta with cashews or tofu.
Tips
- When I make my homemade vegan marinara, I always double or triple the recipe to freeze it and use it when needed.
- The flavor is different if using frozen spinach, so adjust the basil (add more) for more flavor.
- I opted for fresh spinach, raw summer squash, and Zucchini, leaving both raw before cooking the vegan lasagna. As a result, the Zucchini stays al dente instead of getting mushy, and the spinach wilts, giving off moisture to keep the dish saucy.
- The combination of raw cashews, nutritional yeast, and fresh basil is unique! Of course, if you are allergic to nuts, you can substitute vegan cheese, but I think the cashew cheese sauce adds to this vegan lasagna recipe's creaminess.
If you love lasagna, you have to try this vegan lasagna recipe. It's the best you will ever eat!
More Delicious Vegan Recipes
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📖 Recipe
Vegan Lasagna
Ingredients
Marinara Sauce
- 1 recipe homemade vegan marinara sauce or 2 25.5 ounce jarred sauce
Lentil Vegetable "Meat"
- 1 recipe Lentil Vegetable Filling
Cashew Basil Cheese Sauce
- 1 cup raw cashews soaked overnight or substitute white beans for a nut-free option
- ½ cup organic vegetable broth
- 1 teaspoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup fresh basil tightly packed
- ⅓ cup nutritional yeast
Other Ingredients
- 1 package no boil or cooked vegan lasagna noodles
- 2 large green zucchinis sliced thin
- 16 ounces portobello Mushrooms
- 1 large yellow onion diced
- ½ cup vegetable broth for sautéing
Garnish
- 2 cups marinara sauce reserved for serving
- ½ cup chopped basil
- Vegan Parmesan
Instructions
Marinara Sauce
- Prepare vegan marinara sauce or 2 25.5 ounce jars of store-bought sauce or 2 25.5 ounce jars of store-bought sauce.
- This recipe can be made ahead of time and frozen.
- Reserve 2 cups of sauce to use for serving
Lentil Vegetable Meat
- Prepare 1 recipe of lentil veggie "meat" filling from my veggie stuffed shells recipe.
- The filling can be made beforehand or frozen.
Cashew Cheese Sauce
- Drain cashews
- Add all ingredients to a high-speed blender and blend until smooth; add more broth if too thick.
- Set aside.
Garlic, Onion and Mushroom Layer
- In a large skillet, saute garlic and onions until onions are translucent.
- Add vegetable broth if they are sticking.
- Then, add mushrooms, and cook until mushrooms are brown.
- Set aside
Preparing Lasagna
- Cook noodles according to package instructions or use no-boil kind.
- Preheat oven to 375 degrees
- In a 9x13 inch pan, spread a thin layer of marinara sauce on the pan's bottom. Not only does this prevent sticking, but it also makes it, so you don't have to use oil or spray.
- Layer the noodles on top of the marinara sauce on the pan's bottom, crossing over each noodle slightly to create a layer of noodles.
- Now, add a thin layer of cashew basil cheese sauce, spreading evenly over the noodles.
- Next, begin layering your ingredients: lentil veggie "meat," sautéed mushrooms and onions, raw spinach leaves and zucchini, and top with more marinara.
- Then, repeat the layers, adding another layer of noddles and all the other layers a second time. Finally, add the sauce on top.
- Now, cover tightly with aluminum foil and place it on the center rack of the oven.
- Cook for 1 hour.
- Remove from oven and leave covered for 20 minutes.
- Remove foil and cut it into individual pieces.
Serving
- Place a few spoonfuls of sauce in each bowl/plate using the reserve marinara sauce.
- Then place a piece of vegan lasagna on top of the sauce.
- Add a little more marinara to the top of the vegan lasagna.
- Garnish with chopped fresh basil.
- Sprinkle with vegan parmesan
Notes
- When making my homemade vegan marinara, I always double or triple the recipe to freeze and use it when needed.
- The flavor is different if using frozen spinach, so adjust the basil (add more) for more taste.
- I opted for fresh spinach, raw summer squash, and Zucchini, leaving both raw before cooking the vegan lasagna. As a result, the Zucchini stays al dente instead of getting mushy, and the spinach wilts, giving off moisture to keep the dish saucy.
- The combination of raw cashews, nutritional yeast, and fresh basil is unique! Of course, if you are allergic to nuts, you can substitute vegan cheese, but I think the cashew cheese sauce adds to this vegan lasagna recipe's creaminess.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
