Soy-Free Vegan Lasagne

Indulge in the comforting layers of this Soy-Free Vegan Lasagne, a plant-based masterpiece designed for those seeking a hearty, allergen-friendly dish. This recipe swaps traditional ingredients for a creamy, dairy-free cashew ricotta made with soaked cashews, zesty lemon juice, and nutritional yeast, creating a rich, velvety filling. The marinara sauce is packed with sautéed zucchini, carrots, and fresh spinach, capturing vibrant flavors and wholesome nutrition in every bite. Gluten-free options ensure accessibility for varying dietary needs, and an optional topping of soy-free vegan mozzarella adds an irresistible cheesy finish. Perfect for family dinners or meal prep, this lasagne is baked to golden perfection and guaranteed to satisfy everyone at the table—plant-based or not!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 12 pieces Lasagne noodles (gluten-free if needed)
• 2 cups Raw cashews (soaked for 4 hours or boiled for 15 minutes)
• 2 tablespoons Lemon juice
• 3 tablespoons Nutritional yeast
• 1 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.5 cup Water
• 2 tablespoons Olive oil
• 1 medium Yellow onion (chopped)
• 3 cloves Garlic (minced)
• 1 medium Zucchini (diced)
• 1 medium Carrot (shredded)
• 28 oz Crushed tomatoes (canned)
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 3 cups Baby spinach (fresh, chopped)
• 1 cup Vegan shredded mozzarella (soy-free, optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Cook the lasagne noodles according to the package instructions. Drain and set them aside.

Step 3

While the noodles cook, prepare the cashew ricotta. In a blender or food processor, combine the soaked cashews, lemon juice, nutritional yeast, garlic powder, salt, and water. Blend until smooth and creamy, scraping down the sides as needed.

Step 4

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until softened.

Step 5

Stir in the diced zucchini and shredded carrot. Cook for another 5 minutes until the vegetables begin to soften.

Step 6

Add the crushed tomatoes, dried basil, and dried oregano to the skillet. Stir well and simmer the sauce for 10 minutes. Taste and adjust seasoning, adding salt if needed.

Step 7

Spread a thin layer of vegetable marinara sauce on the bottom of a 9x13-inch baking dish.

Step 8

Place a layer of cooked lasagne noodles on top of the sauce, covering the bottom of the dish.

Step 9

Spread a layer of cashew ricotta on top of the noodles. Follow this with a layer of marinara sauce and a handful of chopped spinach.

Step 10

Repeat the layering process (noodles, cashew ricotta, marinara sauce, and spinach) until all ingredients are used, finishing with a layer of marinara on top.

Step 11

If using vegan shredded mozzarella, sprinkle it evenly over the top layer.

Step 12

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 13

Remove the foil and bake for an additional 15 minutes, until the top is bubbly and lightly browned.

Step 14

Remove the lasagne from the oven and let it cool for 10-15 minutes before slicing and serving.

Nutrition Facts

Serving size	(2780.4g)

Amount per serving	% Daily Value*
Calories	5357.2

Total Fat 214.7g	0%
Saturated Fat 67.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 4285.2mg	0%
Total Carbohydrate 738.0g	0%
Dietary Fiber 62.0g	0%
Total Sugars 89.3g
Protein 172.6g	0%

Vitamin D 0IU	0%
Calcium 1946.9mg	0%
Iron 52.8mg	0%
Potassium 6596.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 34.7%

Protein: 12.4%

Carbs: 53.0%