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vegan lasagna served
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5 from 3 votes

Vegan Lasagna

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.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Entrees
Cuisine: Italian
Diet: Vegan
Servings: 12 servings
Calories: 237kcal


Marinara Sauce

Lentil Vegetable "Meat"

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
  • 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


  • 2 cups marinara sauce reserved for serving
  • ½ cup chopped basil
  • Vegan Parmesan





  • Drain cashews
  • Add all ingredients to a high-speed blender and blend until smooth; add more broth if too thick.
  • Set aside


  • 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


  • 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 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.


  • Using the reserve marinara sauce, place a few spoonfuls of sauce in each bowl/plate
  • 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


  1. The vegan marinara sauce, vegan parmesan cheese, and lentil veggie meat can all be prepared ahead of time. In addition, the sauce and "meat" can be frozen and used for multiple recipes.
  2. I also suggest making and cooking the lasagna a day before and reheating when ready to serve.
  3. Substitute white beans for the cashews in the cashew cheese recipe for a nut-free cheese option.


Calories: 237kcal | Carbohydrates: 39g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 9mg | Sodium: 840mg | Potassium: 988mg | Fiber: 7g | Sugar: 10g | Vitamin A: 904IU | Vitamin C: 19mg | Calcium: 45mg | Iron: 4mg