Vegan Lasagna

I absolutely love my vegan lasagna. It’s filled with veggies, has tons of vegan cheese and sauce, and is the perfect amount of creamy and savory. It’s a wonderful meal to pair with a vegan wine and to enjoy during a wonderful relaxing evening. Feel free to try the recipe I used for my vegan lasagna and make it your own.


INGREDIENTS

Veggies and spinach

  • 6 tablespoon extra-virgin olive oil

  • 1 1/2 pounds cremini mushrooms, roughly chopped

  • 1/2 pound shiitake mushrooms, roughly chopped

  • 3 medium zucchini, chopped

  • 3 medium yellow onion, chopped

  • ¾ teaspoon salt

  • 15 to 18 ounces baby spinach

2 cups prepared marinara sauce

Remaining ingredients

  • 6 cup (48 ounce) creamy cashew cheese

  • ¾ teaspoon salt, to taste

  • Freshly ground black pepper, to taste

  • 27 no-boil lasagna noodles*

  • 24 ounce (6 cup) shredded vegan mozzarella cheese

  • vegan tofu ricotta (optional)

  • vegan tofu feta (optional)


INSTRUCTIONS

  1. Preheat the oven to 425 degrees Fahrenheit.

  2. Chop all veggies.

  3. In a large skillet over medium heat, warm the olive oil. Once shimmering, add the mushrooms, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.

  4. Add a few large handfuls of chopped spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside.

  5. Pour half of the cashew cheese (1 cup) & transfer the cooked veggies and spinach mixture to the bowl

  6. Add ¼ to ½ teaspoon salt (to taste) and lots of freshly ground black pepper. Stir to combine.

  7. Spread ½ cup tomato sauce evenly over the bottom of a 9” by 9” baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread half of the cashew cheese mixture evenly over the noodles. Top with ¾ cup tomato sauce, then sprinkle ½ cup shredded vegan cheese on top. (Optional: add vegan ricotta and feta)

  8. Top with 3 more noodles, followed by the remaining cashew cheese mixture (we’re skipping the tomato sauce in this layer.) Sprinkle ½ cup shredded vegan cheese on top.

  9. Top with 3 more noodles, then spread ¾ cup tomato sauce over the top (you may have a little sauce leftover) to evenly cover the noodles. Sprinkle evenly with 1 cup shredded vegan cheese.

  10. Wrap a sheet of parchment paper or foil around the top of the lasagna (don’t let it come into contact with the cheese). Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 10 to 12 more minutes, until the top is turning spotty brown.

  11. Remove from oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. Sprinkle additional basil over the top, then slice and serve.