Cheesiest Vegan Lasagna Recipe

Embark on a gastronomic adventure with our Cheesiest Vegan Lasagna – a plant-based delight that promises layers of flavor, richness, and indulgence. This recipe is a symphony of textures and tastes, featuring homemade cashew ricotta, a savory tomato sauce, and an abundance of vegan cheeses, all beautifully assembled between layers of perfectly cooked lasagna noodles. Elevate your culinary experience as we guide you through the creation of this mouthwatering masterpiece.Ingredients:

Cashew Ricotta:1 1/2 cups of raw cashews, soaked in hot water for 1 hour1/4 cup of lemon juice for a zesty kick2 cloves of garlic for aromatic depth2 tablespoons of nutritional yeast for a cheesy flavorSalt and pepper to taste, enhancing the overall profile1/4 cup of water (as needed for blending)Tomato Sauce:1 tablespoon of olive oil for a touch of richness1 finely chopped onion for aromatic base3 cloves of minced garlic for robust flavor1 can (28 oz) of crushed tomatoes for a velvety texture1 can (14 oz) of diced tomatoes for a burst of freshness1 teaspoon each of dried basil and oregano for herbal complexitySalt and pepper to taste, ensuring a harmonious balanceLasagna:12 lasagna noodles (seek out vegan options for a cruelty-free choice)2 cups of chopped spinach leaves for a vibrant layer2 cups of vegan mozzarella cheese, shredded for melty goodness1 cup of vegan parmesan cheese, grated for a salty kickFresh basil leaves for optional garnish


Cashew Ricotta:
  • After soaking, drain and rinse the cashews thoroughly.In a food processor, blend the soaked cashews, lemon juice, garlic, nutritional yeast, salt, and pepper.Gradually add water during pulsing until the mixture achieves a smooth and creamy texture, reminiscent of traditional ricotta. Set aside for layering.
  • Tomato Sauce:
  • In a large skillet, heat olive oil over medium heat and sauté chopped onion and minced garlic until the onion turns translucent.Add crushed tomatoes, diced tomatoes, dried basil, dried oregano, salt, and pepper. Stir and simmer for 10-15 minutes until the sauce thickens. Adjust seasonings to taste.
  • Lasagna Assembly:
  • Preheat your oven to 375°F (190°C) and grease a 9×13-inch (23×33 cm) baking dish.Cook the lasagna noodles according to package instructions, drain, and set aside.Begin assembling by spreading a small amount of tomato sauce on the dish’s bottom.Place a layer of cooked lasagna noodles, then generously spread cashew ricotta, followed by chopped spinach, vegan mozzarella, and vegan parmesan.Repeat the layers, finishing with sauce and a sprinkle of vegan cheese on top.Cover with foil and bake for 25-30 minutes. Remove foil and bake for an additional 10-15 minutes until bubbly and golden brown.Allow the lasagna to rest before serving, garnishing with fresh basil if desired.
  • Nutrition Facts (Per Serving – Assumes 1/6th of the lasagna):

    • Calories: 560Total Fat: 29gSodium: 840mgTotal Carbohydrate: 57gDietary Fiber: 6gSugars: 9gProtein: 23g

    Conclusion: Our Cheesiest Vegan Lasagna is more than just a recipe; it’s a culinary masterpiece that invites you to savor the beauty of plant-based cooking. The combination of creamy cashew ricotta, savory tomato sauce, and melty vegan cheeses creates a symphony of flavors that will delight both vegans and non-vegans alike. Serve this delectable dish at your next gathering or special occasion, and witness the joy it brings to the table. Immerse yourself in the world of cruelty-free indulgence with our ultimate vegan lasagna.

    Recipe: Cheesiest Vegan Lasagna


    For the Cashew Ricotta:
    • 1 1/2 cups raw cashews, soaked in hot water for 1 hour
    • 1/4 cup lemon juice
    • 2 cloves garlic
    • 2 tablespoons nutritional yeast
    • Salt and pepper to taste
    • 1/4 cup water (as needed for blending)
    For the Tomato Sauce:
    • 1 tablespoon olive oil
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 1 can (28 oz) crushed tomatoes
    • 1 can (14 oz) diced tomatoes
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • Salt and pepper to taste
    The Lasagna:
    • 12 lasagna noodles (look for vegan options)
    • 2 cups spinach leaves, chopped
    • 2 cups vegan mozzarella cheese, shredded
    • 1 cup vegan parmesan cheese, grated
    • Fresh basil leaves for garnish (optional)


    For the Cashew Ricotta:
    1. Drain and rinse the soaked cashews.
    2. In a food processor, combine the soaked cashews, lemon juice, garlic, nutritional yeast, salt, and pepper.
    3. Pulse the mixture, gradually adding water as needed, until it becomes smooth and creamy, resembling the texture of ricotta cheese. Set aside.
    For the Tomato Sauce:
    1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.
    2. Add the crushed tomatoes, diced tomatoes, dried basil, dried oregano, salt, and pepper. Stir well to combine. Simmer the sauce for 10-15 minutes, allowing it to thicken. Adjust the seasonings to taste.

    The Lasagna:

    1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.
    2. Cook the lasagna noodles according to the package instructions. Drain and set aside.
    3. To assemble the lasagna, spread a small amount of tomato sauce on the bottom of the baking dish.
    4. Place a layer of cooked lasagna noodles over the sauce.
    5. Spread a generous layer of the cashew ricotta over the noodles, followed by a layer of chopped spinach, vegan mozzarella cheese, and vegan parmesan cheese.
    6. Repeat the layers until you’ve used up all the ingredients, finishing with a layer of sauce and a sprinkle of vegan cheese on top.
    7. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes.
    8. Remove the foil and bake for an additional 10-15 minutes, or until the lasagna is hot and bubbly, and the top is golden brown.
    9. Let the lasagna rest for a few minutes before serving. Garnish with fresh basil leaves, if desired.
    Nutrition Facts:

    (assuming 1/6th of the lasagna per serving):

    • Calories: 560
    • Total Fat: 29g
    • Sodium: 840mg
    • Total Carbohydrate: 57g
    • Dietary Fiber: 6g
    • Sugars: 9g
    • Protein: 23g