Imagine gathering your loved ones around the dining table, the aroma of freshly baked lasagna filling the room. This Vegan Lasagna Recipe is not just a meal—it’s an experience of comfort, warmth, and togetherness. What makes this dish unique is its ability to bring rich, deep flavors and creamy textures together in a harmonious symphony, all while being completely plant-based. Perfect for a family dinner, a cozy weekend meal, or a special occasion, this recipe will show you how delightful vegan cooking can be. Dive into layers of pasta, robust tomato sauce, and dreamy cashew ricotta, and watch it become a beloved dish in your household.

Recipe Summary:

  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Servings: 6-8
  • Skill Level: Intermediate

Ingredients

  • 12 lasagna noodles
  • 2 cups baby spinach
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 (24 oz) jars of marinara sauce
  • 1 1/2 cups raw cashews, soaked in water for 4 hours
  • 1/4 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Fresh basil leaves for garnish

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
  3. In a large pan, sauté the diced onion and minced garlic for 5-7 minutes, until softened and fragrant.
  4. Add the baby spinach to the pan, sautéing until wilted. Remove from heat.
  5. In a food processor, blend soaked cashews, nutritional yeast, lemon juice, salt, and pepper until smooth, creating a creamy cashew ricotta.
  6. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish.
  7. Place a layer of lasagna noodles over the sauce, covering the bottom of the dish.
  8. Spread a portion of the cashew ricotta over the noodles, followed by a layer of sautéed spinach and onion.
  9. Top with another layer of marinara sauce, then repeat the process with the remaining ingredients, ending with a layer of marinara sauce on top.
  10. Sprinkle dried basil and oregano over the final layer of sauce.
  11. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
  12. Remove the foil and bake for an additional 15 minutes, until the lasagna is bubbly and slightly browned on top.
  13. Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves and serve.

Helpful Tips

  • If you’re short on time, use pre-soaked cashew pieces to speed up the process of making cashew ricotta.
  • For additional protein, add cooked lentils or vegan ground meat to the marinara sauce.
  • To store leftovers, keep the lasagna covered in the refrigerator for up to 3 days, or freeze for up to 3 months.

This Vegan Lasagna pairs beautifully with a fresh, crisp side salad and a glass of your favorite vegan red wine or sparkling water. The balance of textures and flavors will leave everyone at the table satisfied and excited for more.

At Zynahz, we believe in transforming everyday meals into joyful experiences filled with creativity and love. We hope this Vegan Lasagna Recipe brings as much happiness to your kitchen as it does to ours. We can’t wait to see your delicious creations—tag us on social media and share your results. Don’t forget to spread the love by sharing this recipe with friends and family and exploring more of our culinary adventures on Zynahz. Join our newsletter for the latest recipes, tips, and exclusive content. Happy cooking!

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Last Update: January 1, 2025