The Best Homemade Vegan Lasagna Recipe

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What You’ll Love About This Recipe

You’ll love how easy and delicious this vegan lasagna is, perfect for a cozy dinner or impressing guests. It’s packed with wholesome ingredients, yet tastes indulgent and satisfying. The creamy cashew ricotta adds richness, while the layers of veggies and sauce bring vibrant flavor. Plus, it’s customizable, so you can swap in your favorite vegetables or herbs. Best of all, it’s a crowd-pleaser, even for non-vegans!

Recipe

Lasagna is a beloved comfort food, and this vegan version offers a delicious twist on the classic dish. Packed with layers of pasta, rich tomato sauce, creamy cashew ricotta, and sautéed vegetables, this recipe is hearty, satisfying, and entirely plant-based. Perfect for family dinners or meal prep, this homemade vegan lasagna is sure to impress even the most skeptical eaters.

Ingredients

12 lasagna noodles (oven-ready or cooked)
2 cups marinara sauce (store-bought or homemade)
1 cup cashews (soaked in hot water for 30 minutes)
1/2 cup unsweetened plant-based milk (e.g., almond or soy)
2 tbsp nutritional yeast
1 tbsp lemon juice
1 tsp garlic powder
1 tsp Italian seasoning
1 medium zucchini, diced
1 medium bell pepper, diced
1 small onion, diced
2 cups fresh spinach
2 tbsp olive oil
Salt and pepper to taste

Instructions

Preheat the oven to 375°F (190°C).
In a blender, combine soaked cashews, plant-based milk, nutritional yeast, lemon juice, garlic powder, and Italian seasoning. Blend until smooth to create the cashew ricotta. Set aside.
Heat olive oil in a skillet over medium heat. Sauté onion, zucchini, and bell pepper until tender, about 5-7 minutes. Add spinach and cook until wilted. Season with salt and pepper.
Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish. Layer 4 lasagna noodles on top, followed by half of the cashew ricotta, half of the sautéed vegetables, and a third of the marinara sauce. Repeat the layers.
Finish with a final layer of noodles and the remaining marinara sauce.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until bubbly and lightly browned.
Let the lasagna cool for 10 minutes before serving.

Notes

For a nut-free version, substitute cashews with silken tofu or white beans.
Add vegan cheese shreds on top for extra richness.
Store leftovers in an airtight container in the fridge for up to 4 days.

Equipment

Blender
9×13 inch baking dish
Skillet

Time

Prep time: 30 minutes

Cooking time: 40 minutes

Cuisine

Italian-inspired

Serving

6-8 servings

Nutrition

This vegan lasagna is packed with wholesome ingredients and delivers a balance of nutrients. Here’s the nutritional breakdown per serving:

What To Serve With It

I love serving my vegan lasagna with warm garlic bread—it’s crispy on the outside, soft inside, and soaks up the sauce perfectly. A fresh salad with crunchy greens and a tangy dressing balances the richness of the dish, making every bite feel lighter. These pairings turn a simple meal into something special, and I bet you’ll love them too.

Garlic Bread Pairings

When I’m serving garlic bread, I always think about how it can complement the main dish, making the meal feel complete and balanced. With vegan lasagna, I love pairing garlic bread that’s crisp on the outside but soft inside, brushed with olive oil and sprinkled with fresh herbs like parsley or basil. Sometimes, I’ll add a pinch of red pepper flakes for a little kick. If I’m feeling fancy, I’ll spread dairy-free butter mixed with roasted garlic and nutritional yeast for extra flavor. It’s the perfect side to soak up any leftover sauce and adds a cozy, comforting touch.

Fresh Salad Options

Although vegan lasagna is hearty on its own, a fresh salad can brighten up the meal and add a nice crunch. I love tossing together a simple mix of crisp greens, juicy cherry tomatoes, and crunchy cucumbers. A tangy lemon vinaigrette or creamy tahini dressing complements the rich lasagna perfectly. Sometimes, I’ll throw in shredded carrots, sliced bell peppers, or avocado for extra color and flavor. If I’m feeling fancy, I’ll add toasted nuts or seeds for a bit of texture. It’s an easy way to balance the meal, making it feel light and satisfying at the same time. Try it!