Ultimate Vegan Lasagna Recipe
Add Preferred SourceSlices of pasta packed full of delicious vegetables, rich cashew cream, and protein-rich lentils, this is what a Vegan Lasagna should look and taste like! It doesn’t matter if you’re a season vegan pro or just someone who wants to embrace a more plant-based diet; this lasagna delivers and then some. It always disappears fast in my house!
Vegan Lasagna is one of my favorite meals, not only because it’s deliciously hearty but also because it’s perfect for meal prep. Assemble it the day or night before and then bake it the next day. Leftovers keep really well, too, so you could eat them for a couple of days. It’s also a real crowd-pleaser and goes perfectly with most vegetables that you may already have.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Vegan Lasagna with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card you’ll see when you scroll down.
Preheat the oven
Preheat the oven to 180°C (350°F). This ensures the lasagna cooks evenly and the top gets nicely browned.
Sauté the veggies
Heat the olive oil in a non-stick skillet over medium heat. Add the onion, eggplant, mushrooms, roasted peppers, and garlic. Cook for about 10 minutes, or until the vegetables begin to soften.
Make the Lentil Sauce
Add the lentils, vegetable broth, Italian seasoning, and spinach to the skillet. Pour in the crushed tomato sauce, stir well, and simmer on low-medium heat for 7 minutes. Season with salt and pepper to taste.
Soak and blend cashews
Soak the cashews for at least 1 hour to soften them, which makes blending easier and the cream smoother.
Drain and transfer to a high-speed blender with water, olive oil, lemon juice, garlic, Italian seasoning, and salt. Blend until creamy, adjusting the water to achieve a béchamel-like consistency.
Tip: The right consistency of cashew cream should be smooth but not too runny, resembling traditional béchamel.
Layer the ingredients
Grease a baking dish. Start with a layer of pre-cooked lasagna noodles, add a layer of the lentil sauce, and then spoon over some of the cashew cream. Repeat the layering until all ingredients are used, finishing with a layer of cashew cream on top.
Tip: Pre-cooking the noodles slightly less than package directions will prevent them from becoming too soft during baking.
Add breadcrumbs
Sprinkle breadcrumbs on the final layer of cashew cream for a crunchy finish. Bake for 25 minutes, until the top is golden brown and the sauce is bubbling.
Allow the lasagna to cool for a few minutes before slicing. This resting period helps the layers settle, making it easier to cut and serve. Enjoy!
Recipe Notes and Expert Tips
I’ve made mistakes while developing this lasagna recipe, so here are my top tips for the perfect results.
- Choose High-Quality Tomatoes: The base of your sauce can make or break your lasagna. Opt for high-quality crushed tomatoes, or even consider crushing your own to control the texture and flavor.
- Salt Your Eggplant: Before cooking, sprinkle your cubed eggplant with salt and let it sit for about 30 minutes. This draws out excess moisture and bitterness, enhancing the eggplant’s flavor and texture in the lasagna.
- Thin Layers: When assembling your lasagna, aim for multiple thin layers of cashew cream and lentil sauce rather than a few thick ones. This helps each bite hold together better and ensures a more even distribution of flavors.
- No Overlap: Avoid overlapping your noodles too much. Slight overlapping is okay, but too much can lead to overly doughy patches.
- Soaking Cashews: If you’re short on time, soak the cashews in boiling water for 15 minutes instead of cold water for an hour. This softens them quickly, making your cream easier to blend to a smooth consistency.
- Baking Time: If the top browns too quickly while baking, cover the dish with aluminum foil to prevent burning and ensure even cooking throughout.
How to store Vegan Lasagna
I always look forward to leftovers. It doesn’t happen often, but when you have them, it’s important to store the lasagna correctly so you can enjoy it later.
Allow the lasagna to cool completely at room temperature before you store it. This prevents steam from building up inside the container, which can make the lasagna soggy. Place it in an airtight container and store it in the refrigerator for 3-5 days.
If you have more leftovers than you can eat in a few days, freezing is a great option. Wrap individual portions tightly in plastic wrap or aluminum foil, then place them in airtight bags or containers. Frozen lasagna can last for up to 2 months. Just remember to label your containers with the date, so you keep track of how long they’ve been stored.
To reheat, pop it in the oven, but cover the lasagna with foil first to prevent it from drying out and bake at 350°F until heated through. In the microwave, cover the piece of lasagna with a microwave-safe lid or damp paper towel to keep the moisture in, and heat on high until warm.
What to Serve With Vegan Lasagna
I love to eat lasagna with a slice of garlic bread or, if you have it, focaccia and rosemary bread, it compliments the lasagna perfectly.
Fresh vegetables always go well with lasagna, Asparagus, roasted Brussels sprouts, or even a portion of Ratatouille.
If you prefer a lighter accompaniment, a fresh green garden salad or a vegan Caesar salad is delicious.
More Easy Recipes for You to Try at Home
If you love Italian recipes, then you should take a look at these vegan twists.
- Vegan Pasta Primavera
- Vegan Alfredo Pasta
- Vegan Walnut Sauce Pasta
- Vegan Asparagus and White Bean Risotto
- Vegan Red Pepper Pasta
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 large onion finely chopped
- 1 small eggplant cubed
- 1 cup roasted red pepper sliced
- 2 cups mushrooms thinly sliced
- 2 garlic cloves minced
- 200 grams canned lentils
- 4 cups crushed tomato sauce
- 1 cup vegetable broth
- 2 teaspoons Italian seasoning
- 2 cups spinach leaves
- 10 lasagna noodles pre-cooked
- Salt and pepper to taste
- 3 tablespoons breadcrumbs
For the Cashew cream:
- 1 cup raw cashews
- 1 cup water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Italian seasoning
- 1 garlic clove peeled
- ½ teaspoon sea salt
Instructions
- Preheat the oven to 180ºC (350°F).
- Add the olive oil to a non-stick skillet and add the onion, eggplant, roasted pepper, mushrooms, and garlic. Cook for 10 minutes, or until the veggies start to soften.4 tablespoons extra virgin olive oil, 1 large onion, 1 small eggplant, 1 cup roasted red pepper, 2 cups mushrooms, 2 garlic cloves
- Add the canned lentils, crushed tomatoes, vegetable broth, Italian seasoning, and spinach leaves. Mix well and cook at low-medium heat for 7 minutes. Season with salt and pepper.200 grams canned lentils, 4 cups crushed tomato sauce, 1 cup vegetable broth, 2 teaspoons Italian seasoning, 2 cups spinach leaves, Salt and pepper to taste
- Soak the cashew for at least 1 hour. Transfer the soaked cashews and water, olive oil, lemon juice, garlic clove, Italian seasoning, and salt to a high-speed blender and process until creamy (you may adjust the amount of water to get a bechamel-like consistency.1 cup raw cashews, 1 cup water, 2 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon Italian seasoning, ½ teaspoon sea salt, 1 garlic clove
- Grease a baking dish and layer the pre-cooked lasagna noodles, lentil sauce, and cashew cream.10 lasagna noodles
- Finish with a layer of cream topped with breadcrumbs.3 tablespoons breadcrumbs
- Bake for 25 minutes, until golden brown.
- Serve warm and enjoy!
Notes
- Choose High-Quality Tomatoes: The base of your sauce can make or break your lasagna. Opt for high-quality crushed tomatoes, or even consider crushing your own to control the texture and flavor.
- Salt Your Eggplant: Before cooking, sprinkle your cubed eggplant with salt and let it sit for about 30 minutes. This draws out excess moisture and bitterness, enhancing the eggplant’s flavor and texture in the lasagna.
- Thin Layers: When assembling your lasagna, aim for multiple thin layers of cashew cream and lentil sauce rather than a few thick ones. This helps each bite hold together better and ensures a more even distribution of flavors.
- No Overlap: Avoid overlapping your noodles too much. Slight overlapping is okay, but too much can lead to overly doughy patches.
- Soaking Cashews: If you’re short on time, soak the cashews in boiling water for 15 minutes instead of cold water for an hour. This softens them quickly, making your cream easier to blend to a smooth consistency.
- Baking Time: If the top browns too quickly while baking, cover the dish with aluminum foil to prevent burning and ensure even cooking throughout.
