This article has been updated from its original May 2019 version.
When I first set out to develop a vegan vegetable lasagna recipe, my goal was to offer you a healthy version of the classic (free of dairy and packed with flavorful veg) for whenever the craving hits.
By now – a year and a half later – many of you have made the original recipe and reported back with lots of delightful comments. (As a professional recipe share-er, nothing warms my heart like knowing you’re cooking and loving my recipes!)
During this time, I’ve also made the lasagna for various gatherings with friends and family. Not to toot my own horn, but even meat-lovers have said they prefer this veggie version to the traditional beefy one. So I guess the verdict is in: this isn’t just a great vegan lasagna – it’s a great lasagna, period.
With the holidays in full swing, I’ve decided to spruce up the recipe and shoot some prettier photos, too. This vegan vegetable lasagna is perfect for having people over and it really works for any time of year. Even if you won’t be gathering with friends anytime soon, make the whole thing anyway since leftovers are arguably the best part.
The Anatomy of a Vegan Vegetable Lasagna
Here, layers of savory roasted vegetables and creamy cashew ricotta are bound together by the sweetness of marinara and topped with a crunchy layer of parsley-studded Panko breadcrumbs. Sounds fancy, but the recipe is relatively simple since it takes a lot of help from the store.
First, it calls for jarred marinara. It may not be “authentic”, but it does save a lot of time. Just be sure to buy one without added sugar/preservatives.
Second, it relies on “no boil” lasagna noodles. These are the type you just layer into the baking dish dry and they soften as they cook. Barilla is available in most stores, but keep an eye out for DeLallo or Jovial’s brown rice pasta if you prefer egg-free pasta.
How to Make Cashew “Ricotta”
Cashew ricotta is a delicious plant-based ricotta cheese substitute that works perfectly in lasagna, galettes, and on crostini. Rich, creamy, and savory, you make it by blending 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.Print
This vegan vegetable lasagna is packed with roasted vegetables and cashew ricotta cheese. Made with store-bought marinara and “no boil” lasagna noodles.
For the Cashew Ricotta
- 1 1/4 cups raw cashews
- 1 1/2 tablespoons fresh lemon juice, or more to taste
- 2 teaspoons white miso
- 1 small garlic clove
- 1/4 teaspoon fine sea salt
For the Lasagna
- 1 medium yellow onion, sliced
- 1 green 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 also works)
- 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 of your favorite marinara sauce
- 12 no-boil lasagna sheets
- Preheat the oven to 425ºF.
- To start the cashew ricotta, place the cashews in a bowl and cover with boiling water. Soak for at least 30 minutes.
- Make the filling. Place the onion, pepper, cauliflower, mushrooms, Herbes de Provence, salt, and pepper on a rimmed baking sheet and drizzle with 2 tablespoons of the oil. Toss to coat and arrange in a single later. Roast until the vegetables are softened and golden brown, 20 to 25 minutes, stirring once halfway through.
- Meanwhile, finish the 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 the mixture is creamy and homogeneous but not totally smooth (it should resemble ricotta, basically). Taste and adjust the seasonings if needed. Set aside.
- 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).
- To assemble the lasagna, spread a few tablespoons of marinara to cover the bottom of a 9×13” baking dish. Place 3 lasagna sheets inside side by side. Add a layer of the roasted vegetables, followed by small dollops of the ricotta, and drizzle lightly with the marinara, making sure to cover the edges of the lasagna sheets. Cover with 3 more lasagna sheets, press down lightly, and repeat the layers 3 times until you’ve used up the fillings. The final layer should be lasagna sheets. Coat the top lasagna sheets with a layer of marinara and sprinkle with the Panko mixture.
- Cover tightly with foil and bake for 25 minutes. Then uncover and continue baking until the top is golden brown, about 15 minutes more.
- Let stand 5 minutes before serving.
Feel free to experiment with different vegetables for the filling. I sometimes toss in green beans, summer squash, thinly sliced celery, and broccoli instead of cauliflower.
- Serving Size: 1/6 of the recipe
- Calories: 720
Keywords: lasagna, cashews, cauliflower, vegan