Vegan Classic Cheese Lasagna

Indulge in the ultimate comfort food with this Vegan Classic Cheese Lasagna, a dairy-free twist on the beloved Italian dish. Layered with tender lasagna noodles, a rich, herb-infused tomato sauce, creamy cashew cheese, fresh wilted spinach, and gooey vegan mozzarella, this plant-based masterpiece is perfect for family dinners, potlucks, or meal prepping. The homemade cashew cheese adds a luxurious, cheesy texture without any dairy, while the vibrant tomato sauce offers a burst of savory flavors. Ready in under 90 minutes, this recipe serves 8 and is ideal for both weeknight meals and special occasions. Whether you're a seasoned vegan or simply looking to incorporate more plant-based dishes, this lasagna guarantees comfort, flavor, and crowd-pleasing satisfaction.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 8

Ingredients

• 12 sheets Lasagna noodles
• 2 tablespoons Olive oil
• 1 large Onion, diced
• 4 cloves Garlic, minced
• 28 ounces Crushed tomatoes
• 2 tablespoons Tomato paste
• 1 teaspoon Dried basil
• 1 teaspoon Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Raw cashews
• 0.25 cup Nutritional yeast
• 2 tablespoons Lemon juice
• 1 cup Water
• 3 cups Spinach, fresh
• 2 cups Vegan mozzarella cheese, shredded

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente, following package instructions. Drain and set aside.

Step 3

In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Step 4

Add minced garlic and sauté for another 1 minute until fragrant.

Step 5

Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Lower the heat and simmer for 15 minutes, stirring occasionally.

Step 6

While the sauce simmers, prepare the cashew cheese. In a high-speed blender or food processor, combine the raw cashews, nutritional yeast, lemon juice, and water. Blend until smooth and creamy. Set aside.

Step 7

In a boiling pot of water, blanch the spinach for 1-2 minutes until wilted. Drain and press out excess water, then roughly chop if desired.

Step 8

To assemble the lasagna, spread a thin layer of tomato sauce on the bottom of a 9x13-inch baking dish.

Step 9

Place a layer of lasagna noodles over the sauce, followed by a layer of cashew cheese, a layer of spinach, and a thin layer of vegan mozzarella. Repeat layers, ending with noodles and a generous topping of tomato sauce.

Step 10

Sprinkle the remaining vegan mozzarella cheese on top.

Step 11

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

Step 12

Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.

Step 13

Allow the lasagna to rest for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(2959.1g)

Amount per serving	% Daily Value*
Calories	5024.8

Total Fat 192.4g	0%
Saturated Fat 62.4g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 5344.7mg	0%
Total Carbohydrate 716.1g	0%
Dietary Fiber 57.1g	0%
Total Sugars 74.7g
Protein 165.2g	0%

Vitamin D 0IU	0%
Calcium 2067.3mg	0%
Iron 55.3mg	0%
Potassium 8005.8mg	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: 32.9%

Protein: 12.6%

Carbs: 54.5%