Best Vegan Lasagna – Cheesy & Meaty!

The BEST VEGAN LASAGNA! Layered with fresh and grilled veggies, easy tofu cashew ricotta, meaty vegan bolognese sauce , lasagna noodles and vegan cheese! Then baked to perfection! Seriously drool worthy! Protein packed and healthy too!

There is nothing basic about my vegan lasagna recipe! It’s rich hearty, meaty, cheesy and full of veggies. Absolutely delicious vegan lasagna  my husband says! My family and friends absolutely love this recipe! And they’re mostly meat eaters! My friend says her meat eating husband couldn’t believe it was plant based!

There is no place close by where you can go and order vegan lasagna, big cities -yes! Small towns ahh -No! So it was time to vegenize it! And I was pretty excited to anyways. It takes a bit of time but every good lasagna does and it’s so worth it!

What do you put in a Vegan Lasagna?

An excellent vegan lasagna is a no brainer when you have an amazing bolognese sauce to start with, then it’s just a matter of layering in those flavours between lasagna sheets with tofu cashew ricotta, grilled zucchini, fresh sliced tomatoes, spinach, creamy vegan cheese and baking in the oven. Sound good yet?! Oh yah!

Can I use store bought marinara and no boil lasagna sheets?

Now if you want to speed up the lasagna process a bit you could definitely use an easy store bought chunky marina sauce, saute some onions, mushrooms and vegan meat crumbles in olive oil and add it in to the red sauce and use no boil lasagna noodles.

I highly recommend trying it with my pasta sauce and old fashioned lasagna noodles, the flavour will blow you away! Vegetarians and meat eaters go crazy for my dairy free and meatless lasagna and you will too! Enjoy!

Can you freeze Vegan Lasagna?

Absolutely! Vegan lasagna will last in the fridge for 4-5 days and freezes well. To reheat from frozen: defrost in the fridge overnight and reheat in the microwave or covered in a 350° oven for 30 minutes or so until heated through. Perfect for your weekly meal plan!

How do you make Vegan Lasagna?

First you need to make the Vegan Bolognese Sauce and then the Tofu Cashew ricotta in the food processor, boil the lasagna noodles, slice the tomatoes and grill the zucchini.

Then it’s time to assemble the lasagna:

Preheat oven to 350° Spread 1 and 1/2 cups of sauce evenly in lasagna pan

Add a layer of noodles, over lapping a bit

Now add 1 and 1/2 cups or so of sauce, top with sliced zucchini, then tomato slices.

Then add another layer of overlapping noodles, going the opposite direction this time. you will have to cut noodles to fit.

Now add the tofu cashew ricotta, and spread evenly over the noodles.

Top with chopped spinach, and another 1 and 1/2 cups or so of sauce

Add your final layer of overlapping noodles, going in opposite direction again.

Now add your final 1 and 1/2 cups or so of sauce.

Cover with foil and bake for 45 minutes

Remove from oven, uncover and add your cheese slices and a couple twists of the salt and pepper mill. Return to the oven uncovered for another 10 minutes so cheese melts.

Remove from oven. Let sit for at least 1o minutes to cool slightly. Slice and Enjoy!! For full recipe ingredients and instructions see recipe card below.

Earth Island Mozzarella or Provolone ( also goes under the name “Follow your Heart) is great on this vegan lasagna but if your feeling energetic my Vegan Mozzarella is amazing on this lasagna!

Ok people lets make some Vegan Lasagna, it’s:

meaty

comfort food at it’s finest!

protein packed

full of vegetables

the best!

kid friendly

hearty and rich

easily gluten free

a delicious vegan dinner

So satisfying

Enjoy guys! Happy day to you? feel free to leave a comment and a rating below. I would love to hear from you.

Follow me on PINTEREST and INSTAGRAM for more tasty Vegan Recipes❤️

Want more Classic Vegan Dinner Recipes? Check these out:

• Vegan Hamburger Helper (Instant pot Or Stovetop)
• The Best Vegan Mac and Cheese (Daiya)
• Hearty Vegetable Stew (Vegan) (Slow Cooker Option)
• Ultimate Vegan Chili Recipe
• Best Vegan Alfredo Sauce (Cashews) with fettuccine 
• Creamy Spinach and Mushroom Pasta (Tomato Sauce) (Vegan)
• The Best Vegan Shepherd’s Pie

Best Vegan Lasagna – Cheesy & Meaty!

★★★★★ 5 from 4 reviews

• Author: Verna
• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8-10 Servings 1x
• Category: Mains, Gluten free
• Method: Bake/Oven
• Cuisine: Italian, Vegan

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Description

The BEST VEGAN LASAGNA! Layered with fresh and grilled veggies, easy tofu cashew ricotta, meaty vegan bolognese sauce , lasagna noodles and vegan cheese! Seriously drool worthy! Protein packed and healthy too!

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Scale 1x2x3x

Ingredients

• 1 Recipe Vegan bolognese Sauce or equivalent of your favorite sauce, at least 6 cups or more.*
• 1 box lasagna noodles, I used 15 noodles, regular or no boil noodles.*
• 1 tbsp oil, olive oil or your favourite oil (optional)
• 2 cups or so chopped fresh spinach
• 2 small zucchini, cut lengthwise into strips
• 2 large tomatoes cut into semi thin slices
• Vegan cheese – you could use Earth Island Mozzarella or Provolone, 6-8 slices. It’s also called Follow Your Heart, or try my Vegan Mozzarella it’s amazing.
• Salt & Pepper

Tofu Cashew Ricotta Cheese ingredients:

• 1/3 cup cashews
• 1/3 cup water
• 1 pkg Extra Firm Tofu, drained
• 3 tbsps of your favorite vegan pesto or 1 to 1 & 1/2 tsp dried basil
• 1/4 cup nutritional yeast
• juice of 1 lemon, approximately 1/4 cup
• zest of 1 lemon
• 2 tbsps white miso
• 1 & 1/2 tsp granulated garlic
• 1 tsp dried oregano
• 1 tsp salt or more to taste

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Instructions

HOW TO MAKE VEGAN LASAGNA:

1. Follow instructions for Vegan Bolognese Sauce  HERE or use equivalent of your favourite pasta sauce. Set aside (I usually make my sauce a day or two ahead or have some handy in the freezer.
2. For vegan ricotta cheese: Add cashews to a soup bowl and cover with boiling water for 10 minutes. Drain and add to your Nutra Bullet along with 1/3 cup of water. Process until smooth. Break up tofu and add to food processor along with the cashew cream you just made, nutritional yeast and the rest of ingredients. Process until smooth. If to thick for your liking add some plant milk 1 tbsp at a time until your happy with consistency. Salt and pepper to taste. Feel free to add more pesto and or lemon juice to suit your tastes. Set aside until needed
3. Grill zucchini: Slice zucchini lengthwise into 1/4 inch strips, add to bowl with the oil and toss to combine. Grill on Bbq or grill pan set to med-high heat. Couple of minutes or more on each side until tender, with a slight bite. Set aside (If avoiding oil cook in pan with broth or water).
4. Cook noodles according to instructions. Drain and add back to pot with cold water until needed. ( or use “no boil” and skip this step)
5. To assemble the lasagna: Preheat oven to 350° Spread 1 and 1/2 cups of sauce evenly in lasagna pan
6. Add layer of noodles, over lapping a bit.
7. Now add 1 and 1/2 cups or so of sauce, top with sliced zucchini, then tomato slices.
8. Then add another layer of overlapping noodles, going the opposite direction this time. you will have to cut noodles to fit.
9. Now add the tofu cashew ricotta, and spread evenly over the noodles.
10. Top with chopped spinach, and another 1 and 1/2 cups or so of sauce
11. Add your final layer of overlapping noodles , going in opposite direction again.
12. Now add your final 1 and 1/2 cups or so of sauce.
13. Cover with foil and bake for 45 minutes
14. Remove from oven, uncover and add your cheese slices and a couple twists of the salt and pepper mill. Return to the oven uncovered for another 10 minutes so cheese melts.
15. Remove from oven. Let sit for at least 1o minutes to cool slightly. Slice and Enjoy with a green salad or Vegan Caesar Salad and No Knead artisan Bread or garlic bread! For detailed step by step photos see above post.

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Notes

• For gluten free: use gluten free lasagna noodles
• Feel free to add extra cheese to one of the layers
• My bolognese sauce recipe makes a lot so you can be generous between layers, or freeze the extra sauce. I actually would’ve liked more sauce for my lasagna, and pictures but we had spaghetti a few days before so I had just enough sauce left over for lasagna!
• Now if you want to speed up the lasagna process a bit you could definitely use an easy store bought chunky marina sauce, saute some onions, mushrooms and vegan meat crumbles in olive oil and add it in to the red sauce and use no boil lasagna noodles. But I highly recommend trying it with my pasta sauce and old fashioned lasagna noodles, the flavour will blow you away!
• Vegan lasagna will last in the fridge for 4-5 days and freezes well. To reheat from frozen: defrost in the fridge overnight and reheat in the microwave or covered in a 350° oven for 30 minutes or so until heated through.
• Prep time doesn’t include making the Vegan Bolognese sauce.

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