Vegan Homemade Lasagne

Indulge in the ultimate comfort food with this Vegan Homemade Lasagne, a plant-based twist on a classic favorite. Perfectly layered with tender lasagne sheets, a hearty green lentil and vegetable Bolognese, fresh spinach, and a luscious cashew cheese sauce, this recipe delivers bold flavors and a creamy, satisfying texture—all without any dairy or meat. Packed with wholesome ingredients like zucchini, mushrooms, and carrots, and seasoned with dried herbs for an aromatic touch, this lasagne is a nutritious, crowd-pleasing option for family dinners or special occasions. Ready in just 90 minutes, it’s an ideal make-ahead dish that’s both comforting and guilt-free. Whether you're plant-based or simply looking for a meatless twist on a classic, this vegan lasagne is sure to be your new go-to!

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 8

Ingredients

• 12 pieces lasagne sheets
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic cloves, minced
• 2 medium carrot, diced
• 2 stalks celery stalk, diced
• 1 medium zucchini, diced
• 1 cup button mushrooms, sliced
• 1.5 cups green lentils, rinsed and drained
• 2 tablespoons tomato paste
• 1 can (28 ounces) crushed tomatoes
• 2 cups vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 0 salt, to taste
• 0 black pepper, to taste
• 1.5 cups cashews, soaked for 2 hours
• 0.5 cup nutritional yeast
• 2 tablespoons lemon juice
• 1 cup unsweetened almond milk
• 2 cups spinach leaves

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Bring a large pot of salted water to a boil. Add lasagne sheets and cook until al dente, about 8-10 minutes. Drain and set aside.

Step 3

In a large saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

Step 4

Add minced garlic, diced carrot, and celery. Cook for another 5 minutes until softened.

Step 5

Stir in diced zucchini and sliced mushrooms, cooking for an additional 5 minutes.

Step 6

Add the rinsed lentils, tomato paste, crushed tomatoes, vegetable broth, basil, oregano, salt, and pepper. Stir to combine.

Step 7

Bring the mixture to a boil, then reduce heat and simmer for about 25 minutes, or until lentils are tender and the sauce has thickened.

Step 8

While the sauce is simmering, prepare the cashew cheese sauce. Drain the soaked cashews and add to a blender with nutritional yeast, lemon juice, and almond milk. Blend until smooth and creamy.

Step 9

To assemble the lasagne, spread a thin layer of the lentil Bolognese sauce on the bottom of a 9x13-inch baking dish.

Step 10

Place a layer of lasagne sheets over the sauce, followed by another layer of Bolognese sauce and a layer of fresh spinach.

Step 11

Pour a third of the cashew cheese sauce over the spinach.

Step 12

Repeat the layering process, ending with a layer of Bolognese sauce and topped with remaining cashew cheese sauce.

Step 13

Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 10 minutes or until the top is golden and bubbly.

Step 14

Let the lasagne cool for 10 minutes before slicing and serving.

Nutrition Facts

Serving size	(3730.2g)

Amount per serving	% Daily Value*
Calories	4567.0

Total Fat 145.8g	0%
Saturated Fat 25.8g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 2298.7mg	0%
Total Carbohydrate 671.2g	0%
Dietary Fiber 84.6g	0%
Total Sugars 88.6g
Protein 174.8g	0%

Vitamin D 101.8IU	0%
Calcium 1234.0mg	0%
Iron 48.0mg	0%
Potassium 9380.4mg	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: 27.9%

Protein: 14.9%

Carbs: 57.2%