Vegan Lasagna with Cashew Ricotta Recipe
This lasagna is so creamy and satisfying, no one will believe it’s dairy-free. Cashew ricotta gives it that rich, cheesy texture without the guilt. Layered with a savory tomato sauce and tender noodles, it’s pure comfort food magic. Even the pickiest eaters won’t question what’s inside—just expect empty plates. Plus, it’s surprisingly simple to make, and you can even prep it ahead. Whether you’re feeding a crowd or just meal-prepping for the week, this dish never disappoints. So grab a baking dish, embrace your inner Italian grandma, and let’s make lasagna that’s both plant-based and irresistible.
Vegan Lasagna with Cashew Ricotta Recipe
A creamy, flavorful, and dairy-free lasagna made with homemade cashew ricotta, rich tomato sauce, and layers of tender noodles.
Ingredients
For the Cashew Ricotta:
- 1 ½ cups raw cashews soaked for 2 hours
- ¼ cup lemon juice
- ½ cup water
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- ½ tsp salt
For the Sauce:
- 1 tbsp olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 can 28 oz crushed tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
For the Lasagna:
- 12 lasagna noodles cooked
- 2 cups spinach chopped
- 1 zucchini sliced
- 1 cup vegan mozzarella optional
Instructions
Prepare the Cashew Ricotta:
- Blend cashews, lemon juice, water, nutritional yeast, garlic powder, and salt until smooth.
Make the Sauce:
- Heat olive oil in a pot over medium heat.
- Sauté onion and garlic for 5 minutes.
- Add crushed tomatoes, basil, oregano, salt, and pepper.
- Simmer for 15 minutes.
Assemble the Lasagna:
- Preheat oven to 375°F (190°C).
- Spread a thin layer of sauce at the bottom of a baking dish.
- Add a layer of noodles, followed by cashew ricotta, spinach, zucchini, and sauce.
- Repeat layers, finishing with sauce and vegan mozzarella.
Bake and Serve:
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for 10 more minutes.
- Let cool for 10 minutes before slicing.
Notes
Nutritional Information (Per Serving)
- Calories: 400
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 12g
Vitamins & Minerals (Per Serving)
- Calcium: 15%
- Iron: 20%
- Vitamin A: 25%
- Magnesium: 18%
- Potassium: 22%
Tips for the Best Vegan Lasagna
- Soak cashews overnight for extra creaminess.
- Use no-boil lasagna noodles to save time.
- Add mushrooms for extra depth of flavor.
