I've definitely enjoyed some pretty great plant-based lasagnas at restaurants where the chef swaps in vegetables for the noodles. But when I make lasagna at home, I want it to be as close as possible to the kind I grew up with. It has to be saucy and hearty. It has to spend some serious time in the oven. And, most important, it has to have noodles! This recipe checks all of those boxes and is just as delicious as the real thing.
Recipe information
Yield
Serves 8
Ingredients
Preparation
Step 1
Preheat the oven to 350ºF.
Step 2
In a large skillet, heat a glug of oil or veggie broth over medium. When the pan is hot, add the garlic and sauté until it becomes fragrant. This will take about a minute. Add the mushrooms, tamari, and thyme. Cook, stirring every minute or so, for 6 to 8 minutes or until the mushrooms release their water and a little broth starts to form.
Step 3
Combine the cashews and veggie broth in a high-speed blender and blend until the mixture is completely smooth. This might take up to 5 minutes, depending on the speed and power of your blender. Pour the cashew sauce into the pan with the mushrooms. Reduce the heat to medium-low and simmer for a couple minutes to let the sauce thicken, stirring frequently. Throw in the spinach and stir for another minute.
Step 4
Prepare the lasagna noodles according to the package instructions. Make sure to do this after your mushroom sauce is ready to go, so the noodles don't sit for too long and start sticking together.
Step 5
Spread a third of the marinara sauce on the bottom of an 8-by-11-inch baking dish. Add a layer of noodles. Cover the noodles with half of the mushroom cream. Add a layer of noodles. Use another third of the marinara to cover these noodles. Add the remaining mushroom cream. Add the last layer of noodles and cover it with the remaining marinara sauce.
Step 6
Cover the lasagna with aluminum foil and bake for 30 minutes. Remove the foil, add a sprinkle of nutritional yeast over the top, if you like, and bake for another 15 minutes. Let the lasagna rest for 5 minutes before serving.
Leave a Review
Reviews (19)
Back to TopThis lasagna is comfort food for sunday family dinners. Served it with homemade fresh bread and a green salad.
drobeyns
Vancouver, CA
4/28/2021
Creamy and satisfying. Will be my go-to recipe for vegan lasagna from now on. I added vegan cheese on top to give it more traditional appearance. My omnivore family members devoured it.
lina_dut
Silver Spring, MD
11/30/2019
Excellent! Made for a friend that is vegan/GF for a potluck and everyone enjoyed it! I added 1.5cups of steammed cauliflower to the cashew mixture in blender with extra veg broth to make it more creamy. Added diced onion to the garlic sauté and sliced zucchini to the layers. Rao's Homemade Marinara in the jar is the way to go if you don't use homemade sauce.
Anonymous
Scottsdale, AZ
8/4/2019
This is a great recipe. I don't miss the cheese at all. It's much less rich and more flavorful than traditional lasagna. This is my new "comfort food" lasagna recipe and has inspired me to try other vegan recipes.
ouisiek
Washington, DC
1/24/2019
So good. Didn't have nutritional yeast - didn't need it. Added red pepper flakes and sprinkled some fake cheese on top just to get that traditional look - but the recipe didn't need it. From now on - this is the lasagna recipe I will use.
awesimo
6/11/2018
This recipe is a winner!
Anonymous
San Francisco, CA
12/1/2017
Really good. My daughter is avoiding dairy but we were craving a hearty lasagna and this really works! The mushroom cashew 'cream' sauce alone would work well with plain pasta or spaetzle! We did add some vegan 'cheese' on top but it's really not needed. The recipe on its own is satisfying and achieves the hearty flavours and textures that you associate with regular lasagna. I'll probably try this with a butternut squash/sage sauce replacing the tomato for some variety, but I'll make it again with the tomato, too.
fig1
Toronto, ON
10/23/2017
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