It’s about time that I share my all-time favourite recipe with you! This vegan lasagna is the best and most tasty pasta dish I have eaten since going plant-based and I’m really proud of this creation! 🙂 When my boyfriend was out of the country I experimented a bit and surprised him with a healthy and plant-based version of his favourite dish and completely blew his mind. It was so good that we ended up eating the whole tray in one day and we both liked it so much that I made another tray of vegan lasagna on the next day! It is one of those dishes that fit every occasion, a casual Friday dinner, a birthday party or family reunion. And the best thing, it is completely oil-free and gluten-free! 🙂
Most of the vegan lasagna recipes that are out there include some sort of soy protein and highly processed vegan cheezes. If you’re following my blog and recipes for a while you probably know already that I’m not a huge fan of processed cheezes etc. and always try and find more healthy and natural alternatives. This is why I developed this recipe, combining a creamy cashew bechamel sauce with tons of sautéed veggies, homemade low-fat tomato sauce, corn pasta and my almond parmesan cheeze on top. It is so amazingly good that I become hungry just writing about it now! 🙂
When making this vegan lasagna I highly recommend using lasagne sheets that don’t require pre-cooking as it saves a lot of time and unnecessary efforts. I usually use the gluten-free sheets from Le Veneziane and I absolutely love them. One package lasts me for 2 big trays of lasagna and if you can’t find them in your local store, just order them online!
As always, please let me know what you think about this recipe in the comments! I’m really excited about this one because I put a lot of effort into developing it and I’m so happy about the end result. I just hope you’ll enjoy it as much as I do! 🙂
- Cashew bechamel sauce:
- 1.5 cups cashews (soaked overnight)
- ⅓ cup nutritional yeast
- 2 tsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- ⅓ cup water (more if needed)
- dash salt and pepper
Veggie tomato sauce:- 1 white onion, chopped
- 3 garlic cloves, minced
- 6-8 mushrooms, sliced
- 2 zucchini, chopped
- 1 red bell pepper, chopped
- 2 cups of spinach
- 2 carrots, peeled and chooped
- 2 sticks celery, chopped
- ¼ cup basil, chopped
- 1.5 jars of canned tomatoes
- ½ cup tomato puree
- spices: oregano, basil, nutritional yeast, salt, pepper, paprika
- ¼ cup veggie broth
Toppings:- Almond parmesan cheeze
- Prepare and cut all the vegetables as instructed.
- Heat a big pot with a bit of the veggie broth and sauté the chopped onions, together with the garlic until golden brown. Slowly add the rest of the cut veggies with the rest of the broth and the canned tomatoes. Add the tomato puree and spices and mix everything together (spices according to your taste). Let simmer until the veggies are cooked.
- In the meantime, prepare the cashew bechamel and almond parmesan cheeze (as instructed in recipe). For the cashew bechamel sauce, add all the ingredients into the blender and mix until smooth.
- Once the veggie tomato sauce is ready, pre heat the oven to 220°C and start layering the baking pan. First a layer of tomato sauce, then about 3 lasagne sheets, then bechamel sauce on top and repeat the steps until the tray is full (see video recipe).
- Finish with a layer of tomato sauce and sprinkle the almond parmesan cheeze on top.
- Cook in the oven for about 30 minutes and enjoy!
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Wow! I made this yesterday and it was SO SO good! Lasagna used to be one of my favourite dishes and I’m happy I finally found a healthy veggie one 🙂 Loved the almond parmesan btw 🙂
Yuuummm!! Thank you so much for this amazing recipe! Everybody loved it! 🙂
This is so awesome! I need to try this out. Great recipe 🙂
Thanks! 🙂 Hope you’ll love it as much as I do! xx
This looks amazing!
If I didn’t have the ingredients for this gorgeous almalmond Parmesan do you think I could ,as a replacement use a vegan cashew Parmesan cheese
?
Definitely! 🙂 The almonds are totally replaceable in this parmesan! You can try cashews, sunflower seeds or walnuts 🙂
Hi!!! Thanks for sharing how much is 1.5 jar of canned tomatoes? We want to make this lasagne for Christmas:)
It’s about 2 x 15 oz cans of tomatoes. In some countries they sell the bigger cans (not sure exactly how much it is). Personally I like to have more tomato sauce than cashew cheese so I even use 3 x 15 oz cans sometimes, especially if I make the dish for more people! Just add in 2 at first and see how it goes, if it>’s too bulky with all the veggies inside add another one and adjust the spices according to your taste 🙂 I hope you’re gonna have an awesome Christmas dinner! xx
What size pan does this require? Thank you!!
I’ve used different sizes already, depending on how many layers you want. I usually use a regular lasagna pan which is around 13.25 inches x 6.25 inches x 20.75 inches. Doesn’t matter much if it’s bigger or a bit smaller though. You’ll just have more or less layers 🙂
How many layers of noodles did you use? It looks like you used 6 noodles?
Also, did you use no boil noodles?
OMG!
This is my new all-time-favorite dish now!! Thank youuuuuu soooo much for sharing!
I only changed to topping for vegan (cashew) mozzarella cheese, but I’m pretty sure it was already AMAZING as you did!
Can this be made ahead? And refrigerated or frozen till baked and served? Having folks for dinner on Friday and would like to get the main dish out of the way. Will rate after I prepare but looks great!
I’ve never tried, but if I were to make it, I’d try freezing. Then let it defrost completely before baking it and serving. Alternatively, make it 1 day ahead, leave it in the fridge and bake it the next day! 🙂
This lasagna was awesomw! I made it a day ahead, stuck it in the refrig, baked it up that evening and my nonv egan friends are requesting it for their clients! Thank you!!!
This lasagna was awesomw! I made it a day ahead, stuck it in the refrig, baked it up that evening and my nonv egan friends are requesting it for their clients! Thank you!!!
Ohh that’s awesome! 🙂 Great to know that the refrigerating and making it ahead works :)! So happy 🙂
This recipe looks amazing! Is there something else I could use instead of the yeast?
I can’t have any yeast and I would love to make this vegan lasagna!
The nutritional yeast basically only adds a slightly cheezy flavour. It is not absolutely crucial for the recipe, so you can try to just skip it. Alternatively, you could look for a vegan parmesan cheese alternative that doesn’t use nutritional yeast 🙂
My son requested lasagna for his 13th birthday and this was a HUGE hit! Thanks for sharing! We love be making this again real soon!
Ohhh that’s awesome! SO happy you liked it! <3
Just an FYI. I’m Italian. We do not put bell pepper in lasagna.
I like to experiment with traditional dishes and add things that I like! 🙂 Feel free to leave it out though or add other things…
Did you give this a three star review because it had bell peppers in the recipe and you don’t consider that Italian or because you tried the recipe and it wasn’t to your liking? The former, contributes nothing useful to the rest of us looking for feedback on the recipe and is unfair to the author who did not claim this was authentic lasagna…I mean you are on a vegan site and lasagna has cheese so you already know it’s not a traditional lasagna. If you had issues with the recipe, that would be a helpful contribution.
I wanted to follow up on the actual recipe as we made this last week and it was DELICIOUS! My spouse loved it so much that we made a special batch of the béchamel sauce later that week for dipping veggies.