This hearty vegan vegetable lasagna has layers of roasted vegetables and creamy cashew ricotta.
I’ve been making this vegan vegetable lasagna for many years. And not to blow my own trumpet, but even meat-eaters have said they prefer this veggie version to the traditional beefy one. So the verdict is in: it isn’t just a great plant-based lasagna – it’s a great lasagna, period. (OK, fine – I’m blowing!)
This festive baked pasta is light, vegetable-forward, and not soggy. It’s perfect for having people over (just add salad) and works well for any time of year. Even if you’re not hosting friends anytime soon, make the whole thing anyway since leftovers are arguably the best part.
What’s In This Vegan Vegetable Lasagna
What sets this version apart from many other vegan lasagnas are the layers of savory roasted vegetables (onion, bell pepper, cauliflower, and mushrooms). Do not skip roasting the vegetables before assembling the lasagna; if you put raw veg in the lasagna, it will turn out soggy and watery.
Instead of traditional ricotta cheese, this recipe relies on homemade cashew “ricotta” (more details below). Lastly, getting some help from the supermarket, this lasagna uses jarred marinara sauce and “no boil” lasagna sheets (the kind you just layer into the baking dish dry and they soften as they cook).
What Is Cashew Ricotta
If you’ve ever wondered what to use as a dairy-free substitute for ricotta in lasagna, cashew “ricotta” is the answer. It’s a creamy plant-based condiment that also works perfectly in galettes and on crostini. You make it by puréeing soaked raw cashews with garlic, miso, lemon juice, and water. Cashew ricotta keeps well in the fridge for up to several days, so you can make this component in advance.
How to Make Vegan Vegetable Lasagna
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Soak the Cashews
Put the nuts in a bowl, cover them with boiling water, and set aside for 30 minutes. This step softens the cashews and helps them blend up into rich, creamy goodness.
Step 2: Roast the Vegetables
Place the cauliflower*, peppers, onions, and mushrooms on a baking sheet, drizzle with oil, and season with dried herbs, salt, and pepper. Toss to coat and roast in a 425ºF oven until they’re soft with some golden brown spots, about 25 minutes.
*P.S. Be sure to cut the cauliflower into flat-ish pieces so they lay flat between the pasta layers.
Step 3: Finish the Ricotta
Drain the cashews and transfer to a food processor, along with miso, lemon juice, garlic, salt, and water. Purée until creamy.
Step 4: Make the Topping
Step 5: Assemble the Lasagna
Spread a few tablespoons of marinara on the bottom of a casserole dish. Add lasagna sheets and top with a layer of roasted vegetables, followed by dollops of ricotta and marinara. (Don’t worry about distributing the dollops evenly – they will spread themselves out as you continue assembling.) Cover with 3 more lasagna sheets, press down lightly, and repeat the layers 3 times total until you’ve used up the fillings. The final layer should be lasagna sheets. Coat them with a generous layer of marinara and sprinkle with the panko mixture.
Step 6: Bake the Lasagna
Cover the dish tightly with foil and bake for 25 minutes. Then uncover and continue baking until the top is golden brown, about 15 minutes more.
Make-Ahead Tips
This lasagna is great to make in advance since it’s arguably even better on day 2, after all the flavors have had a chance to meld together. Alternatively, if you just want to get a headstart, make the ricotta and roast the vegetables, and store them in the fridge for up to 2 days before assembling and cooking the lasagna.
More Vegan Pasta Recipes…
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
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Vegan Vegetable Lasagna with Cashew Ricotta
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Oven
- Cuisine: Italian
- Diet: Vegan
Description
This hearty vegan lasagna has layers of roasted vegetables and creamy cashew ricotta. (This recipe has been updated from its original December 2020 version.)
Ingredients
For the Cashew Ricotta
- 1 1/4 cups raw cashews
- 1 1/2 tablespoons fresh lemon juice
- 2 teaspoons white miso
- 1 small garlic clove
- 1/4 teaspoon fine sea salt
For the Lasagna
- 1 medium red or yellow onion, sliced* (see note below)
- 1 bell pepper, ribs and seeds removed, thinly sliced
- ½ head of cauliflower, chopped into small, flat bits
- 6 ounces cremini mushrooms, sliced
- 1 teaspoon Herbes de Provence, dried oregano, or dried thyme
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- 3 tablespoons extra virgin olive oil, divided
- 1/3 cup panko breadcrumbs
- 1 tablespoon nutritional yeast*
- 1 tablespoon minced parsley
- One 24-ounce jar store-bought marinara sauce
- 12 no-boil lasagna sheets*
Instructions
- Preheat the oven to 425ºF.
- Soak Cashews: To start the ricotta, place the cashews in a bowl and cover with boiling water. Soak for at least 30 minutes.
- Roast Vegetables: Place the onion, pepper, cauliflower, mushrooms, herbs, salt, and pepper on a rimmed baking sheet and drizzle with 2 tablespoons oil. Toss to coat and arrange in a single later. Roast until the vegetables are softened and golden brown, about 25 minutes, tossing once halfway through.
- Finish Ricotta: Drain the cashews and place in a food processor or Vitamix. Add the lemon juice, miso, garlic, and salt. Pulse until everything is broken down. Add 1/3 cup water and puree until creamy and homogeneous but not totally smooth (it should resemble ricotta, basically). Taste and adjust the seasonings if needed.
- Make Topping: In a small bowl, combine the panko, nutritional yeast, and parsley with a pinch of salt and the remaining tablespoon of oil. Using your fingers, rub the mixture together to incorporate the oil.
- Reduce the oven temperature to whatever the lasagna package suggests (usually 375º or 400ºF).
- Assemble Lasagna: Spread a few tablespoons of marinara to cover the bottom of a 9×13” casserole dish. Add 3 lasagna sheets and top with a layer of roasted vegetables, followed by dollops of ricotta and marinara. (Don’t worry about distributing the dollops evenly – they will spread themselves out as you continue assembling.) Cover with 3 more lasagna sheets, press down lightly, and repeat the layers 3 times total until you’ve used up the fillings. The final layer should be lasagna sheets. Coat them with a generous layer of marinara and sprinkle with the panko mixture.
- Bake: Cover the dish tightly with foil and bake for 25 minutes. Then uncover and continue baking until the top is golden brown, about 15 minutes more.
Notes
- I highly recommend the veggie combo listed here, but you can also experiment with green beans, shiitake mushrooms, zucchini, carrots, and spinach.
- This vegan seasoning adds a “cheesy” flavor. But if you don’t have any, just skip it.
- Barilla oven-ready lasagna sheets are available in most stores, but they may contain traces of egg. For fully vegan pasta, look for Jovial or Whole Foods’ 365 brand.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 720
Tiffany says
This is the one recipe I talk people’s ear off about until finally they try it and when they do, they talk my ear off about how good it is right back! SO GOOD. As a meat eater I sometimes prefer this to a meat lasagna because it leaves me super satisfied without that heavy feeling meat dishes cause. And I’d argue it tastes even better the next day… I like to make the cashew ricotta beforehand and sometimes chop and roast all the veg the day before too.
Alexandra says
Ahh this is music to my ears! Thank you for the heartwarming review and make-ahead tips 😀