Vegan Lasagna: Creamy, Cheesy, and 100% Plant-Powered

Lasagna: a dish known for it’s cheesy goodness and undeniable comfort food.
But what if you follow a vegan lifestyle?
Don’t despair! This recipe creates a vegan lasagna that’s every bit as satisfying as the original, bursting with flavour and delightful textures.

Imagine layers of Al dente lasagna sheets nestled between a rich and creamy cashew ricotta, a hearty lentil bolognese, and pops of fresh spinach.
Topped with a sprinkle of vegan mozzarella, this vegan lasagna is a guaranteed crowd-pleaser, perfect for a weeknight dinner or a potluck.

Vegan Lasagna Recipe

Satisfy your lasagna cravings with this plant-powered recipe! Layers of creamy cashew ricotta, hearty lentils, and fresh spinach create a delicious and satisfying vegan twist on a classic.

5 from 1 vote

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Prep Time 15 minutes mins

45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Italian

Servings 8 people

Calories 450 kcal

Equipment

• Blender
• Large pot
• Large skillet
• Baking dish approximately 33x23x5cm (9x13x2 inches)

Ingredients

  

For the Lentil Bolognese:

• 1 cup dried red lentils
• 400 g chopped tomatoes
• 1 onion finely diced
• 2 cloves garlic minced
• 1 carrot finely diced
• 1 celery stalk finely diced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• Salt and pepper to taste

For the Cashew Ricotta:

• 1 cup raw cashews soaked for at least 2 hours
• ½ cup unsweetened plant-based milk
• ¼ cup nutritional yeast
• 1 tablespoon lemon juice
• ½ teaspoon garlic powder
• Salt and pepper to taste

For the Lasagna:

• 12 lasagna sheets oven-ready
• 2 cups vegan mozzarella cheese shredded
• 4 cups baby spinach

Instructions

 

Make the Lentil Bolognese:

• Rinse lentils and add to a large pot with chopped tomatoes.
• Bring to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender.
• Meanwhile, heat olive oil in a large skillet. Add onion, garlic, carrot, and celery.
• Saute for 5 minutes, or until softened.
• Add the vegetable mixture to the pot with cooked lentils.
• Stir in oregano, thyme, salt, and pepper. Simmer for an additional 10 minutes.

Make the Cashew Ricotta:

• Drain soaked cashews and add to a blender with plant-based milk, nutritional yeast, lemon juice, garlic powder, salt, and pepper.
• Blend until smooth and creamy.

Assemble the Lasagna:

• Preheat oven to 180°C (350°F).
• Spread a thin layer of lentil bolognese on the bottom of your baking dish.
• Top with a layer of lasagna sheets, followed by a layer of cashew ricotta and half of the spinach.
• Repeat with another layer of bolognese, lasagna sheets, cashew ricotta, and remaining spinach.
• Finish with a final layer of lasagna sheets and top with vegan mozzarella cheese.
• Bake for 45 minutes, or until golden brown and bubbly. Let cool slightly before serving.

Notes

Recipe Tips:

1. For a richer cashew ricotta, add a tablespoon of olive oil to the blender.
2. Don't have time to soak the cashews? Rinse them thoroughly with boiling water and let them sit for 15 minutes before blending.
3. Leftover lasagna can be stored in the refrigerator for up to 3 days.

Serving Suggestions:

1. Pair your seafood lasagna with a side of grilled asparagus or a simple green salad.
2. For a touch of elegance, serve with a crusty bread and a glass of white wine.
3. Pair your seafood lasagna with a side of roasted vegetables
4. Crusty breadsticks are perfect for soaking up the delicious sauce.

Conclusion:

This vegan lasagna proves that plant-based meals can be just as delicious and comforting as their traditional counterparts.

So ditch the dairy and impress your taste buds with this flavourful and satisfying vegan twist on a classic!

Keyword Vegan Lasagna