Vegan Vegetarian Lasagne

Dive into layers of vibrant flavor with this Vegan Vegetarian Lasagne, a plant-based twist on a classic comfort food that’s as wholesome as it is satisfying. This recipe features tender no-boil lasagne sheets layered with a hearty medley of sautéed vegetables—zucchini, carrots, bell peppers, and spinach—simmered in a savory tomato sauce infused with basil and oregano. Creamy, homemade cashew ricotta adds a luscious consistency, while optional vegan mozzarella delivers a melty, golden finish. Completely dairy-free and adaptable with gluten-free lasagne sheets, this lasagne is perfect for the whole family and makes an irresistible centerpiece for any dinner table. Ready in under two hours, it’s fresh, filling, and absolutely unforgettable.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 12 sheets Lasagne sheets (no-boil, gluten-free if preferred)
• 2 tablespoons Olive oil
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 large Carrot, finely diced
• 1 medium Zucchini, finely diced
• 1 medium Red bell pepper, finely diced
• 4 cups Baby spinach
• 4 cups Tomato sauce (plain, unsweetened)
• 2 tablespoons Tomato paste
• 2 teaspoons Dried basil
• 2 teaspoons Dried oregano
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1.5 cups Raw cashews
• 1 cup Unsweetened plant-based milk (e.g., almond, soy, or oat)
• 3 tablespoons Nutritional yeast
• 2 tablespoons Lemon juice
• 0.5 cup Fresh basil leaves, chopped
• 1 cup Vegan shredded mozzarella (optional)

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Prepare the cashew ricotta by soaking the raw cashews in hot water for 15 minutes, then draining and transferring them to a blender. Add plant-based milk, nutritional yeast, lemon juice, and a pinch of salt. Blend until smooth and creamy. Set aside.

Step 3

Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking until softened, about 3 minutes.

Step 4

Stir in the diced carrots, zucchini, and red bell pepper. Sauté for 5-7 minutes until the vegetables are tender.

Step 5

Add the baby spinach to the skillet and cook until wilted, about 2 minutes.

Step 6

Stir in the tomato sauce, tomato paste, dried basil, dried oregano, salt, and black pepper. Combine well and simmer for 5 minutes, then remove from heat.

Step 7

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

Step 8

Layer 3-4 lasagne sheets on top of the sauce. Spread a layer of cashew ricotta over the sheets, followed by another layer of sauce.

Step 9

Repeat the layering process (lasagne sheets, cashew ricotta, vegetable sauce) until all ingredients are used, finishing with a layer of sauce on top.

Step 10

If desired, sprinkle vegan shredded mozzarella on top for added flavor and texture.

Step 11

Cover the baking dish with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for another 15-20 minutes until bubbly and golden on top.

Step 12

Let the lasagne rest for 10 minutes before slicing. Garnish with freshly chopped basil and serve warm.

Nutrition Facts

Serving size	(2152.3g)

Amount per serving	% Daily Value*
Calories	4392.4

Total Fat 175.4g	0%
Saturated Fat 63.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 4564.8mg	0%
Total Carbohydrate 622.9g	0%
Dietary Fiber 50.0g	0%
Total Sugars 46.1g
Protein 111.3g	0%

Vitamin D 100.0IU	0%
Calcium 2151.8mg	0%
Iron 39.6mg	0%
Potassium 4066.6mg	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: 35.0%

Protein: 9.9%

Carbs: 55.2%