Vegan Lasagna
The best 7 layered vegan lasagna recipe you will ever eat! Loaded with lentils, vegetables, and cashew basil cheese sauce, you will be begging for more.
Servings: 12 servings
Calories: 237kcal
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
Calories: 237kcal | Carbohydrates: 39g | Protein: 12g | Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: -2g | Trans Fat: 0.002g | Cholesterol: 9mg | Sodium: 840mg | Potassium: 988mg | Fiber: 7g | Sugar: 10g | Vitamin A: 904IU | Vitamin C: 19mg | Calcium: 45mg | Iron: 4mg