Vegan Lasagna with Basil Cashew Cheeze

by Angela (Oh She Glows) on November 7, 2011

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Are you feeling as well rested as I am today? I could seriously bounce off the walls right now and there isn’t a lick of caffeine in my body. Man, the extra hour is the best…aside from that whole getting dark earlier thing. That really put a wrinkle in my lasagna dinner photography plans last night!

Want to know a secret?

I’ve never made lasagna before! Not even before I became a vegan. Back then, the best thing I cooked was popcorn in my popcorn maker and frozen dinners.

Anyways, I always loved eating lasagna, but assumed it was super difficult to make. Well, it turns out that it’s not as bad as I imagined…like everything in life. (Thank you anxiety.) This lasagna was quite easy even for an experienced popcorn maker like myself. And if you’re a multi-tasker in the kitchen like I am things move along even quicker.

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How do you make a vegan lasagna taste as good as its non-vegan counterpart?

Above all, it must have a creamy and cheese-like flavour. Most vegan lasagna recipes use a tofu-based “ricotta” cheese, but I wanted to try something different for my recipe. As a cheese replacer, I made a Lemon Basil Cashew Cheeze which I adapted from my Stuffed Portabella Pizza recipe. I absolutely loved it in this lasagna and it gave it a really luxurious creamy and cheesy flavour.

The first thing you do is make this cheeze spread in your food processor. I did this ahead of time and just kept it in a sealed container in the fridge until I was ready to make my lasagna.

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I also saved time by using bottled pasta sauce (1.5 bottles), but you can make homemade marinara sauce if you prefer!

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The next thing I did was sauté the vegetables. I chopped 1 sweet onion, 1 large red pepper, 2 small zucchini, 1 cup of cremini mushrooms, and minced 3 garlic cloves.

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(I love the sunset light beaming into my kitchen at this time!)

While the vegetables are sautéing, you can boil your noodles. The best lasagna making tip that I can give you is to slightly undercook your lasagna noodles. I cooked mine for about 8 minutes and then quickly rinsed them with cold water. No one wants mushy noodles in a lasagna! I used Kamut noodles and they were very tasty.

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Once that is done, it’s time to start layering your lasagna. I took step-by-step pictures to help guide you along the process. So yea…if you’re not taking a bazillion photos it should move along even quicker!

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Tips:

  • I used about 1 cup of pasta sauce on the bottom of the casserole dish.
  • Use half of your basil cheeze for the 1st layer and the rest for the second layer. Ditto for the vegetables!
  • You can add as much or as little cheese on top as you prefer. I think I used about 1 cup?

 

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At this point you can wrap it up and put it in the fridge until you are ready to cook it, or you can bake it right away like I did.

After layering, bake in the oven, covered with tin foil, for 40-45 minutes at 400F and then remove the tinfoil and broil it over medium heat for about 4-5 minutes, watching closely.

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That wasn’t so bad, right?

We also have a ton of leftovers to enjoy for lunches all week long!

Would I change anything next time?

The only thing I would add next time is to crumble a couple of my favourite Amy’s California burgers (pre-cooked?) onto a layer of the lasagna. I think that would give it a great “ground-beef” like texture. Otherwise, I wouldn’t change a thing!

We both gobbled up two big pieces and Eric packed some for his lunch today. I’d say it was a success!

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4.9 from 28 reviews
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Vegan Lasagna with Basil Cashew Cheeze

By

I like my lasagna with lots of sauce and lots of vegetables, but you can tailor your version to your own preference. The best part about lasagna is that it can be adapted so many ways.

Yield
6
Prep time
Cook time

Ingredients:

For the Cheeze:
  • 1 cup raw cashews, soaked in water for 30 mins or overnight
  • 2 garlic cloves, peeled
  • 1/4 cup fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1/4 cup vegetable broth or water (or more as needed)
  • 1.5 cups fresh basil leaves (lightly packed)
  • 1/2 cup nutritional yeast (gives the cheese flavour)
  • 3/4-1 tsp kosher salt (or to taste) + freshly ground black pepper
  • 1/2 tsp onion powder (optional)
For the Lasagna:
  • 454 g Box of lasagna noodles*
  • 1.5 bottles of pasta sauce or use homemade marinara sauce
  • 3 garlic cloves, minced
  • 1 sweet onion, chopped (2.5 cups)
  • 2 small zucchini, chopped
  • 1 cup cremini mushrooms, sliced
  • 1 large red pepper, chopped
  • 1 large handful spinach
  • 2 pre-cooked veggie burgers, crumbled (optional)
  • Lemon Basil Cheeze Sauce (from above)
  • Daiya cheese (as much as desired)

Directions:

  1. Drain and rinse soaked cashews. With the food processor turned on, drop in your garlic cloves and process until chopped. Add in the rest of the ingredients and process until smooth, scraping down the bowl as needed.
  2. Preheat oven to 400°F. In a large skillet, sautee onion and garlic over low-medium heat for 5 minutes. Now add in the rest of the veggies and sautee for another 10-15 minutes. *Season well with Herbamare or kosher salt and black pepper.* This is key or you will have bland tasting vegetables in your lasagna.
  3. Meanwhile, bring a large pot of water to boil. Boil lasagna noodles for 8 minutes, drain, and rinse immediately with cold water.
  4. Add 1 cup of pasta sauce on the bottom of your casserole dish. Add a layer of noodles, half the basil cheeze sauce, half the vegetables, more pasta sauce, another layer of noodles, veggie burger crumbles (optional), the rest of the cheeze sauce, the rest of the vegetables, more pasta sauce, and finally a sprinkle of cheese.
  5. Cover with tinfoil and prick with fork a few times. Bake at 400°F for 40-45 minutes and then remove tinfoil and broil for 5 minutes on medium. Watch closely so you don’t burn the edges. Remove and serve. Will keep in the fridge for at least 3-4 days.

Tips:

  • * I cooked an entire box of noodles (16 oz) and had 6 noodles leftover. This will depend on how large your casserole dish is. My dish is a bit small, although I’m not sure of the actual size.

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Drool.

Now, my mind is swirling with a seasonal lasagna recipe like pumpkin or squash lasagna. I think that would be really good!

Don’t forget, today is the last day to enter my giveaway!

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{ 399 comments… read them below or add one }

Aine @ Something to Chew Over November 7, 2011 at 10:40 am

This looks so good! Perfect for the dark cold nights :)

And I love your cheeze idea!

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kath May 2, 2015 at 7:51 pm

Kamut has gluten. I am trying this tomorrow using Brown Rice noodles. They are the only noodles available that are gluten free.
K

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Bernie September 3, 2016 at 11:32 am

Hi there. Re Gluten free lasagna noodles: Catelli has come out with gluten free…they work great. However a tip if I may…is proir to use…layer them on a cookie sheet…pour boiling water over top…let them soak for 15 to 20 min.(or until desired consistency..moving them around so they dont stick to pan. Rub off any excess film (gooey texture). Ready to go.

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Angela Liddon September 6, 2016 at 1:20 pm

Thanks for sharing, Bernie!

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Faith @ For the Health of It November 7, 2011 at 10:41 am

Cashew cheese has been rocking my world lately – especially with homemade ravioli! I’ve been drooling every time the word “cashew” is mentioned – you better believe I’ll be making this next week.

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Becky July 25, 2016 at 1:42 pm

Cashew cream sauce, sour cream, cashew cheese, love it all myself! Mwaah! Love cashews as a sub for dairy. Oh yeah!

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Becky July 25, 2016 at 1:46 pm

Love cashews as a sub for dairy too! Oh, yeah! Sorry, I just hit the star button by accident! Have not tried, but will soon, then I’ll rate, but not with one star! Come on, we’re talkin cashew cheese, and lasagna, can’t get any better then that!

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Angela @ Eat Spin Run Repeat November 7, 2011 at 10:45 am

Oooh this sounds so good Ange! The basil cashew cheeze sauce sounds like something I’d definitely use as a spread and dip for everything – a bit like hummus! I haven’t made lasagna in so long but my mum used to make it all the time – she’s definitely not a cook by any stretch of the imagination (and she will openly admit to that!) so I knew it couldn’t be too hard. You’ve got me hungry for lunch and it’s only 10:45! :)

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Britt @ Run With Britt November 7, 2011 at 10:45 am

Thank you so much for the recipie! It’s like you read my mind. I’ve been looking for a good pasta dish to make for my carbo load before my marathon on Sunday. :) Thank you for saving me time from having to google a recipie!

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Lauren @ Oatmeal after Spinning November 7, 2011 at 10:46 am

Angela- I was “re” introduced to your blog last night from a friend that brought a recipe of yours to my potluck yesterday. I forgot how much I loved it when I first started reading it a while ago!
This recipe looks SO good! I was actually planning on making lasagna tonight, and you mentioning pumpkin and squash has by head in a frenzy! :)

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Angela (Oh She Glows) November 7, 2011 at 2:48 pm

Thanks Lauren!

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The Purple Carrot November 7, 2011 at 10:49 am

Looks delicious to me!

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SallyH November 7, 2011 at 10:51 am

Is there a nut that would be good to use instead of cashews? I’ve made a few cashew sauces and my husband feels like maybe he has a bit of an allergy because they don’t sit right with him.

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Danielle @ Dish'n'Dash November 7, 2011 at 10:55 am

what if you tried almonds? Mama Pea (Peas and Thank You) has a great recipe – Mmmm sauce – she makes with almonds and chickpeas. Tasty and highly addictive!

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SallyH November 11, 2011 at 10:06 pm

That’s a great idea! Thanks.

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Christina January 30, 2015 at 9:29 am

Macadamia nuts will give you the closest match to cashews :)

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Nancye October 23, 2015 at 12:29 am

Peas and Thanks You has closed it’s Blog down, darn it, I wanted to look at the Almond recipe e.g. Lasagne. I think “Oh She Glows recipe looks great though, but will make it without the night shade e.g. Capsicum or Bell Peppers as most call them…

Thanks…

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Danielle @ Dish'n'Dash November 7, 2011 at 10:53 am

This looks fantastic! Hopefully I can try it out soon. One of my family’s tradition is to have my mom’s lasagna at holiday gatherings (Thanksgiving and Christmas, usually) and I haven’t been able to eat it for a long time because of being lactose intolerant. I’ve been looking for an alternative and this may be it!

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Cait's Plate November 7, 2011 at 10:55 am

Oh my that just looks heavenly and perfect comfort food for these cooler temps!

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Laura @ Sprint 2 the Table November 7, 2011 at 10:55 am

I can’t believe you’ve never made lasagna until now! Looks like you made up for lost time though! :) Great idea adding the veggie burger crumbles.

When I use jarred marinara sauce I typically heat it in a pan and add some flavor to it like garlic, red pepper flakes, sauteed onions, etc. It is a fast way to improves the taste!

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Melomeals: Vegan for $3.33 a Day November 7, 2011 at 10:58 am

I have a killer pumpkin sage lasagna I used to make for a restaurant I worked in.. (actually, I made lots of different lasagnas for the restaurant as clean out the leftovers.. so good!).. this looks great!

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Kate November 7, 2011 at 10:59 am

yum I love lasagna and the basil cheeze sauce sounds amazing !

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Sarah November 7, 2011 at 11:05 am

This looks great!
One minor correction – daylight savings is over, it starts in the spring but in the fall we return to Eastern Standard Time.

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Angela (Oh She Glows) November 7, 2011 at 12:13 pm

That makes sense!

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Nico November 7, 2011 at 11:06 am

This is a really interesting idea! I have been working on a dairy-free lasagna for my lactose intolerant boyfriend which involves a very tasty white bean sauce. Totally creamy and delicious, but not the prettiest dish yet … I am so intrigued by using cashews in place of dairy, but I still haven’t tried it.

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The Mrs @ Success Along the Weigh November 7, 2011 at 11:06 am

Wow!! That looks SOOO great and I love the different flavors I never would’ve thought to put together! Well done for not just a first time but any time!

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tweal November 7, 2011 at 11:09 am

Looks and sounds delicious Angela! Lasagna was one of the first things I learned to cook as a young adult living on my own, and I too was impressed with how much easier it was to make than I thought it would be. I also like using faux cheeses to make vegan lasagna really creamy and delicious. And pesto is a nice touch in lasagna too.

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Ami @ parsnips and pears November 7, 2011 at 11:09 am

yum! I <3 lasagna! I'm also excited that your recipe doesn't have eggplant… my husband HATES eggplant and I find most veggie lasagna recipes list it.

PS I looove that PC sauce :)

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Angela (Oh She Glows) November 7, 2011 at 12:12 pm

It’s great isn’t it? One of our favs…

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Christina November 7, 2011 at 11:11 am

Lasagna and baked ziti are two things that I grew up loving! They’re so fattening though so I always tried to stay away from them, well as an adult. Now that we’re trying to eat more vegan based meals at home I made a tofu based vegetarian lasagna and it was delicious. Soy makes me a little bloated so this is a great alternative! Your cookbook is going to be amazing!

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Rhona November 7, 2011 at 11:16 am

Drool worthy indeed! That cheese looks so comforting and soothing. I have saved this recipe to try at a later date. Thanks again Angela for the wonderful recipe.

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Gina @ Running to the Kitchen November 7, 2011 at 11:18 am

I want to make that cheeze sauce right now even if it’s not going on lasagna. I think I could spread that on anything and be happy!

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Amanda November 7, 2011 at 11:25 am

This lasagna looks fabulous! Growing up, my mom would make a really yummy vegetarian lasagna with tofu, but I’m very interested to try your cashew-based cheeze sauce.

Also, I love the pops of purple in your photos! Beautiful contrast with the lasagna. :)

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Heather November 7, 2011 at 11:25 am

It looks great! Any suggestions on substitutions? I cannot do lemon or tomatoes!

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Angela (Oh She Glows) November 7, 2011 at 12:11 pm

What about a pesto instead of tomato sauce?
Instead of lemon? Maybe a tiny bit of apple cider vinegar (but really not sure how that would taste…I would add it gradually!)

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Sabrina November 7, 2011 at 1:52 pm

Actually In Italy we dont use any tomatoes in Lasagna. You wouldn’t even recognize Lasagna the way it was intended. :D

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Carolyn @ HealthKitten.com November 7, 2011 at 11:25 am

Looking good, Angela!! :)

I might add some TVP to the mix, but otherwise it looks AMAZING!

For a butternut squash version, this recipe is AMAZING: Vegetable Lasagna with Butternut Béchamel The squash takes place of the ricotta and the addition of mushrooms and chard (I used kale) makes it so hearty while staying vegetarian. It’s making me drool thinking about it! ;)

I’m sure with your wizardry you can easily make this vegan!

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Angela (Oh She Glows) November 7, 2011 at 2:48 pm

Nice :) Thanks for the link!

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Amy November 7, 2011 at 11:26 am

I finally perfected a veggie lasagna that my whole family likes but this looks awesome too!

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Brooke November 7, 2011 at 11:27 am

I can’t breathe. I’m looking at this all and can.not.breathe.

Or maybe I’m hyperventilating?

I can’t tell. I just know I have to have Lemon Basil Cashew Cheese yesterday. Twice. Forever.

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Angela (Oh She Glows) November 7, 2011 at 12:10 pm

:) enjoy!

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Maryea {Happy Healthy Mama} November 7, 2011 at 11:33 am

Great job on your first lasagna attempt! The lemon basil cashew cheese looks like a perfect stand-in for the traditional cheese and MUCH better than the standard tofu-based cheese. Bleh.

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Leanne @ Healthful Pursuit November 7, 2011 at 11:34 am

So I saw this on pinterest and I was like “whoa, amazing! This looks so good!” Then I clicked on the link and was brought here. These photos are different than what you normally do… something is different… is that a new white table? I LOVE it! And the light from everywhere, do awesome.
I’ve been craving lasagna something fierce over the last couple of days. Good on you for trying it for the first time :)

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char @ char on a mission November 7, 2011 at 11:38 am

I thought the same thing! It must be the white table!

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Angela (Oh She Glows) November 7, 2011 at 12:09 pm

Wow you guys have a keen eye! I actually made a table top and I will be showing a tutorial on the blog soon (it’s actually only in the initial stages right now), so I hope it works out. I’m going to antique it…

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Lindsay @CookVeganLover November 7, 2011 at 11:35 am

This looks amazing! I have been craving lasagne and now I want to go make this!

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char @ char on a mission November 7, 2011 at 11:37 am

I made lasagna last night, too! But mine was not nearly as pretty or creative as yours…and not as cheesy. Which is why I should give the basil cashew cheeze a go! Daylight savings is the best. Although, I’m still secretly in my head going by the hour difference…as in “well, it WOULD still be noon if we didn’t change the clock back, so eating chocolate is ok.” :D

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Angela (Oh She Glows) November 7, 2011 at 12:09 pm

haha I do that too.

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char @ char on a mission November 7, 2011 at 12:09 pm

I also made my lasagna with rice noodles instead, but I regretted not grabbing the kamut instead and now I’m further regretting not grabbing them!

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Antonia November 7, 2011 at 11:37 am

I love lasagne and your version looks delicious!

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Lauren @ What Lauren Likes November 7, 2011 at 11:38 am

I seriously cannot wait to try this! I love it :)

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Angela November 7, 2011 at 11:51 am

I love lasagna. It was the first meal that made me feel like a proper grown up cooking dinner after I moved away from home. I think it was because it involved using pans AND the oven!

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kathleen @ the daily crumb November 7, 2011 at 11:52 am

yummm… this looks fantastic. i’m not vegan, but trying to reduce my meat and dairy intake. can’t wait to try this!!

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Carly November 7, 2011 at 11:52 am

Mmm that looks fantastic! When I can eat gluten again I am definitely going to try it (please pray that I can eat gluten again haha).

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Katelyn @ Chef Katelyn November 7, 2011 at 12:06 pm

Swooning.

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Nikki T November 7, 2011 at 12:12 pm

Funny, I made lasagna for the first time this past week also!!
I even served it to company!

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rachel November 7, 2011 at 12:19 pm

i love the look of that cashew cheeze. i need to make myself a lasagna to bring to my parents’ house this weekend and i think i’ll be using that instead of tofu ;) thanks for the inspiration!

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Moni'sMeals November 7, 2011 at 12:23 pm

This looks just sooooo good! I have never had vegan lasagna and from the looks of it, I must as soon as I can. STILL have not tried Daiya yet either, geesh. ;)

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Kiran @ KiranTarun.com November 7, 2011 at 12:39 pm

I love vegan cashew and poppy seed cream with my foods recently. Perfect sauce for lasagna’s, pastas or even in non-vegetarian dishes :)

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[email protected] KatieDid November 7, 2011 at 1:37 pm

mmm nice job with this, it looks so vibrant and healthy- something I usually wouldn’t call lasagna ;) The step by step photos are gorgeous and give a great visual guide too.

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Angela (Oh She Glows) November 7, 2011 at 2:47 pm

Thanks Katie!

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Sabrina November 7, 2011 at 1:50 pm

Im sure its lovely and it looks delicious but Ang why are you still rinsing your pasta in water when your done cooking it????? This is the worst worst worst thing you can do to it. Stop rinsing it, it just makes no sense you just make it gross. Please stop or I will send every Italian mother I know over to your house to see what you do! :D
Sabs.

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Angela (Oh She Glows) November 7, 2011 at 2:47 pm

Ahhh! I remember you saying this, but can you refresh my mind why it’s so bad?

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Char @ www.charskitchen.ca November 7, 2011 at 1:56 pm

Omg, THANK YOU!! I don’t know if you saw my Google search for “oh she glows vegan lasagna” this weekend, but I love coming to your site for recipes! After I couldn’t find one here, I made a pumpkin lasagna that was kinda…meh. My man wants me to make THIS one (and I have no objections), so it’s one the grocery list now :D Thank you thank you thank you, Angela!!

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Angela (Oh She Glows) November 7, 2011 at 2:46 pm

haha that’s awesome you searched that! I guess I read your mind :)

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kalli November 7, 2011 at 1:59 pm

im gonna make this on saturday night! can’t wait!

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¡Yo Soy Liz! November 7, 2011 at 2:01 pm

It’s funny that you just posted this…I was looking for a vegan lasagna recipe to make this weekend and went looking for one on your site but surprised there wasn’t one. This one looks great!

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Ricki November 7, 2011 at 2:15 pm

My computer crashes for 8 days and look at everything I miss! Congratulations times 3 on all the amazing wins–Chatelaine, blog, BOOK! You deserve every one of them. Can’t wait! :)

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Angela (Oh She Glows) November 7, 2011 at 2:43 pm

Thank you Ricki :) Sorry to hear about your computer…I hope all is well again! That happened to me earlier this year and it was awful!

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Katie @ Peace Love and Oats November 7, 2011 at 2:19 pm

This looks delicious! Maybe I’ll make it for my family when I go home for a bit! Haha if I made it just for myself I think I’d get pretty tired of lasagna before I could finish it off!

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Averie @ Love Veggies and Yoga November 7, 2011 at 2:27 pm

Your lasagna looks great and for someone who’s never made it before, you nailed it!

The whole dinner photography thing in general….I get an epic fail at. My photos are dark or yellow, blurry b/c I am rushing, have a hungry family….the darkness just is going to compound that. If you have tips for what you do (other than pre-cooking and photographing things in the afternoon) I’d love to hear about it. I have lights that I’m not inclined to set up usually but I guess I should :)

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Angela (Oh She Glows) November 7, 2011 at 2:45 pm

hehe I have a couple lights (for my lightbox) but I fail to use them….and the two lights I have aren’t mounted so I’d have to mount them too. Way too lazy for that! I just tried to brighten these up in lightroom as much as I could. Oh and I threw out my lightbox! lol.

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Elly November 7, 2011 at 2:40 pm

Looks delish. Add a layer of thinly sliced grilled eggplant. Then it would be perfect :)

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Jemma @ Celery and Cupcakes November 7, 2011 at 3:04 pm

I love the idea of the cashew and basil cheese…yum!

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Rebecca November 7, 2011 at 3:08 pm

Thanks for the new idea for lasagna! The tofu for ricotta comes out fantastic BUT tofu and my tummy don’t necessarily get along so I’m always looking for a substitute. And since lasagna is one of my favorite foods, I’m so trying this! Just curious on the lemon though, does it come out as a prominent flavor or does it just blend in and compliment the whole dish? Thank you again for posting this!!!!

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Angela (Oh She Glows) November 8, 2011 at 8:59 am

I didn’t notice the lemon pop off the dish at all. You can notice it in the cheeze itself, but not in the overall lasagna….at least in my opinion!

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Karine November 7, 2011 at 3:16 pm

THANK YOU! I was really hoping that you’d create and share a lasagna recipe! (Yay! You’ve heard my prayer!)
:D :D :D

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Angela (Oh She Glows) November 8, 2011 at 8:58 am

:)

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jess November 7, 2011 at 3:29 pm

this looks delicious! try no-boil lasagna noodles. i always use them in my vegan lasagnas- they work well and cut out a step. just make sure the noodle layers are covered with enough tomato sauce to cook them.

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Lisa (bakebikeblog) November 7, 2011 at 3:31 pm

how very delighftul!!! I actually posted about our lasgane today too – although it was not a vegan version ;)

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Julie November 7, 2011 at 3:34 pm

This looks delicious! Love your recipes- we just made your black bean and butternut squash burritos yesterday and had the leftovers for lunch today :) Will definitely give this one a try too.

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Vicki November 7, 2011 at 3:48 pm

Hi Angela,

I just wanted to send you a quick note to let you know that I LOVE your blog. After almost a year of faithfully following Oh She Glows, I have been inspired everyday by your stories, your journey, and most importantly your AMAZING receipes.

Thank you for all of the beautifully written and photographed posts and for keeping my kitchen adventures fun and delicious.

Vicki

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Angela (Oh She Glows) November 8, 2011 at 7:37 am

Thank you Vicki :)

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Kelsey @ Snacking Squirrel November 7, 2011 at 3:53 pm

you really jam-packed it with a lot of healthy veggies- which makes me love this EVEN MORE :)

xoxo <3

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Drisana November 7, 2011 at 3:56 pm

Hi Angela – I recently found your blog looking for vegan Thanksgiving menu ideas. Your menu from last year looks amazing! I think I am going to have to try that walnut loaf this year. And, this lasagna looks pretty darn yummy too! :)

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Arielle (Your Vegan Girlfriend) November 7, 2011 at 4:13 pm

OMG Angela this looks too good to be true. Been craving lasagna hard lately and I think I just found the perfect remedy!!! Thanks girl!

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TeenyLittleSuperChef November 7, 2011 at 4:26 pm

Oh sweet mother of all things Lasagna! This sounds and looks so totally delicious. I’ve been looking for ways to still make a lasagna but not have it dripping in the usual ricotta or cottage cheese sauces. The idea for cashew cream sounds absolutely delectable. And so versatile too. I just a made a big batch of seitan last night and I have a feeling this would go really well stuffed inside this lasagna.
Do you have any suggestions for a different type of vegan cheese that melts really well? I can never seem to find Daiya around here and some of the other crap I’ve been buying lately seems to have a funky aftertaste.

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Angela (Oh She Glows) November 8, 2011 at 8:58 am

Oh I wish I did! Daiya is the only good one I have found, but I’ve heard that Teese cheese from Chicago soydairy melts very well and is good

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Cherie November 7, 2011 at 4:48 pm

“This lasagna was quite easy even for an experienced popcorn maker like myself.”
Why this had me snorting with laughter I don’t know. Lol.

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Angela (Oh She Glows) November 8, 2011 at 8:56 am

hehe :)

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Heather (heathers dish) November 7, 2011 at 4:53 pm

I’m gla you’re no longer a lasagna virgin…there’s a little extra love that goes into making it and you can always taste it!

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Amanda @ AmandaRunsNY November 7, 2011 at 5:06 pm

There are so many vegan lasagna recipes floating around the blog world and i need to make them all. The cashew cheese is pretty awesome and personally, I think it trumps a tofu “ricotta”.

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Laura (the first mess) November 7, 2011 at 5:37 pm

Yum! I think lasagna was seriously one of the first things I learned how to make when I started cooking. So gratifying because it feeds you for days. Oh man! A butternut lasagna with basil pesto and maybe some toasty pine nuts? You got my lasagna loving self thinking big now.

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Susan H. @ the food allergy chronicles November 7, 2011 at 5:40 pm

Oh that looks so yummy! I wonder if I could use edamame instead of the cashews as my boys have nut allergies? Would that work do you think? Daiya cheddar shreds make a great mac and cheese! Love the step by step photography…the photography in general…mine needs help!

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Angela (Oh She Glows) November 8, 2011 at 8:56 am

I’m really not sure about the edamame!
Would a tofu ricotta work? I Know many ppl love that option too.

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B'klynHeart November 7, 2011 at 5:47 pm

Mmmm, that looks delectable! I just had the last of the black bean and butternut burritos, have the mushroom millet soup on tap for later this week (when it gets all cold and soggy in my neck of the woods) and now I’m trying my best to figure out how to get this one in. The wonderful sadness of wishing I could fit in a few extra meals in a week. ;)

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Ashley November 7, 2011 at 5:50 pm

Yummm this looks delicious! I love the process photos (numbered 1-10)! And that purple baking dish you made the lasagna in is so cute.

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Jenny @ Simply Be...me November 7, 2011 at 6:02 pm

Every time I make lasagna I always say “Why do I always think this is so difficult?” The last time I made it I just soaked my noodles in cold water while I prepped everything else. It is way less time consuming and messy than boiling them and it basically turns them into oven-ready noodles. I used a whole wheat noodle but I imagine it would work fine with other varieties.

I always make veggie lasagna and this looks yummy!

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Angela (Oh She Glows) November 8, 2011 at 8:54 am

Cool tip, I will have to try that!

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Katrina November 7, 2011 at 6:02 pm

This sounds lovely! Great creation!

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Lauren Helen November 7, 2011 at 6:30 pm

Something you MUST try while you’re on a lasagna kick is Spaghetti Squash Lasagna. I LOVE spaghetti squash, and I have no idea where she got her recipe, but my mum used to make it all the time and it’s probably up there in my top ten favourite meals.

I know for a fact that she uses Yves Meatless Ground Round in the lasagna, but other than that I have no real instructions to provide you with. I’m sure you’d figure it out, though :)

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Angela (Oh She Glows) November 8, 2011 at 8:54 am

Wow that sounds interesting, I’ve never heard of that before!

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Caroline November 7, 2011 at 6:32 pm

Wow it looks good! Tasty! Gotta try it someday!

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suzanne November 7, 2011 at 6:39 pm

Looks delicious! I make lasagna every Christmas Eve and was just thinking of how to make it this year (have not found one I love – and have had dairy in past). I was thinking of using some lentil almond burger crumbles (I make the burgers which tend to fall apart so I use them in Italian dishes – so tasty!) – think I will try those with this recipe . Of course, I should do a test run (yum!) before having my extended family partake :-)

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Samantha November 7, 2011 at 6:40 pm

I love this! I recently experimented with using sliced zucchini instead of lasagna noodles, and it was the best “lasagna” i had ever tasted! I also think that by swapping the noodles for veggies, it means you can eat more bread and butter ;)

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lisa November 7, 2011 at 6:45 pm

What cheese did u use to spinkle on top?

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Angela (Oh She Glows) November 8, 2011 at 7:37 am

Daiya cheese

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Rachel November 7, 2011 at 6:47 pm

Do you think a creamy white bean would work in place of the cashews in the sauce? The recipe looks gorgeous, but I have had a few bad experiences with cashews and am not willing to risk using them.

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Angela (Oh She Glows) November 8, 2011 at 8:53 am

I know what you mean about the cashews…I’ve had some bad experiences with them before too! I’ve also had a bad experience using a white bean puree, so I’m really not sure how it would turn out. I think with enough seasonings (to avoid it being bland) would be ok!

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Jen P. November 7, 2011 at 7:10 pm

How yummy does that look!!! I’ve got my dinner set for a few nights – thank you Angela!!! :)

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Jen P. November 7, 2011 at 7:11 pm

P.S. Congrats on reaching & passing up the 9,000 “Like” mark on Facebook!! :)

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Angela (Oh She Glows) November 8, 2011 at 8:52 am

haha thanks Jen! :) Facebook is fun.

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Andrea November 7, 2011 at 7:30 pm

A super recipe I adapted from a non vegan version is a vegan butternut squash and vegan bechamel sauce lasagna. Layer sauce, NO cook noodles, butternut squash puree (add in seasonings and veggie broth to cooked squash to make your puree) and bechamel sauce made with earth balance, garlic, flour, almond milk, a few bay leaves, sage, etc etc…

You can add vegan cheese inbetween the layers if you want to – make it really soupy, let it stand for a while to soak up all the flavor and liquid – YUM. If you are interested I can write out the recipe when I haven’t just gotten home from work. tired.

LOVE the Gingerbread Iron woman smoothie by the way!

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Angela (Oh She Glows) November 8, 2011 at 8:52 am

That sounds good!

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Sierra November 7, 2011 at 8:32 pm

Where do you find fresh basil in the winter?

And I love vegan lasagna that has zucchini in it….YUM.

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Angela (Oh She Glows) November 8, 2011 at 8:51 am

I have an indoor basil plant that I haven’t managed to kill yet. You can also buy it from grocery stores.

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Sarah with Veggie Kids November 7, 2011 at 9:14 pm

Your photos alone are beautiful! I love the spread-it looks so good!!!

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[email protected] November 7, 2011 at 9:21 pm

As always, this recipe looks so good! I just gave up meat, and might even be starting to move toward a (mostly) vegan diet, so I will definitely be making this. I have made a number of your recipes (all dessert ones ;) and the coconut chai!), and have loved every single one. Thanks for such beautiful posts.

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Charlie November 7, 2011 at 9:34 pm

I was just thinking about making lasagna next weekend! I’ve made one with my mother and it was a long time ago, so it would be a first on my own ;). Yours looks delicious!
Where did you get your baking dish? Love the color!

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Angela (Oh She Glows) November 8, 2011 at 8:50 am

Thanks Charlie! I bought it at The Bay :)

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Tracy @ Tracy's Treats November 7, 2011 at 10:04 pm

Beautiful pictures. Lasagna is one of my favorite foods and I’m always looking for ways to change it up!

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Raquel @ Ovenmitts Vegan Blog November 7, 2011 at 10:36 pm

I love that the cheese sauce is green. Can’t wait to try this!

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Red Deception November 7, 2011 at 10:41 pm

I haven’t had lasagna since I’ve become vegan – it’s my favorite good! I hope this recipe is as gooey and warm as I remember!

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Jonathan November 7, 2011 at 11:35 pm

So many great ideas! I love your use of nuts for the “cheeze.” I’ve had it on pizzas before and really enjoyed it. Now I am extra inspired to make something similar for one of my upcoming holiday recipes. I also really appreciated the tiled pictorial of assembling the lasagna. Great for visual learners like myself.

Hope you have a great week ahead of you!

Thank you, Jonathan

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Angela (Oh She Glows) November 8, 2011 at 8:50 am

Thanks Jonathan, I hope you enjoy it!

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Jennifer @ Peanut Butter and Peppers November 8, 2011 at 7:29 am

Good morning Angela,

Your Lasagna looks so good! I just love lasagna this time of year, it’s such a wonderful comfort food! Your lemon basil cashew cheese is so creative! I need to give it a try!! Thank you!!

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Heather @ For the Love of Kale November 8, 2011 at 7:31 am

This looks amazing, Angela! Hooray for kicking anxiety’s butt and coming out on top. ;-)

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Alena {Oh, It's Just Perfect!} November 8, 2011 at 7:40 am

Oh yum!! This is just what I’ve been looking for – I’m putting this on the menu this week!

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Kaila @healthyhelperblog! November 8, 2011 at 8:23 am

I can’t stand lasagna usually because of all the cheese. So a VEGAN lasagna sounds like it would be perfect for me!!!!!!

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Kierstan @ Life {and running} in Iowa November 8, 2011 at 9:47 am

Lasagna is my husband’s favorite food and when we were dating I used to make a few pans of it all the time for him to freeze and eat later. While he might miss the cheesy lasagna, he is a fan of my vegan version. Instead of a nut based cheese, I’ve used pureed white beans flavored with basil, garlic, etc. It is awesome.

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VeggieGirl November 8, 2011 at 11:03 am

What a great idea, I want to try this as it will have protien in it too! Do you have a recipe?

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Kelly @ Foodie Fiasco November 8, 2011 at 10:01 am

Thank goodness your recipes are healthy, or I’d be in soooo much trouble. I wonder if I could use that amazing pumpkin cheeze sauce instead of the cashew cheeze? It looks great, but I’m not a big cashew fan. Thanks!

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Lauren (PB&G) November 8, 2011 at 10:47 am

Angela this looks just incredible! I tried vegan lasagna once and though my mom loved it, it just wasn’t the same as the lasagna I was tasting in my mind. This recipe looks like it would hit the spot! Sauce-y, veggie-y.. spot on!

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VeggieGirl November 8, 2011 at 11:04 am

Angela- you should teach food photography coureses to bloggers on the side ;)

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Whitney November 8, 2011 at 11:15 am

Angela- This looks AWESOME! I will definitely have to give this a try– lasagna is one of my FAVORITE meals!

Just a tip if you make it again– I’ve made lasagna several times before and found that it is not even necessary to boil the noodles at all. (Even only partially boiled, they’re still hot and slippery and hard to deal with!) Instead, just pre-SOAK the noodles in hot water (I will lay them in my baking dish and pour boiling water over them and let them rest a few minutes). Then, they’ll be nice and firm to work with in your layers– not sliding all over the place as you spread things around — and they actually fully cook in the sauces while it bakes! You get a beautiful, tall-standing slice of lasagna when you cut it then, as the noodles aren’t as soft. :)

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Kathleen @ KatsHealthCorner November 8, 2011 at 11:23 am

I really need to try some of that dairy-free cheese. Do you have a favorite brand of it?

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Kelsey November 8, 2011 at 12:10 pm

Your cashew-based sauces are incredible. I made your butternut squash macaroni and cheese (the cashew one) and oh my gosh, yum. Even before I added the squash to the base sauce, it was perfect.

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Carolina November 8, 2011 at 3:22 pm

Yum! I might just make this with this golden tomato sauce recipe I found:
http://www.101cookbooks.com/archives/golden-tomato-sauce-recipe.html

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Alicia @beingLA November 8, 2011 at 5:37 pm

This looks amazing! I’ve always thought lasagna was hard to make, but now I think I just might try your recipe. Thanks for the inspiration :)

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[email protected] November 8, 2011 at 6:21 pm

That cashew cheese is genius!!! :)

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Elisa November 8, 2011 at 7:38 pm

Just made this for dinner. Absolutely delicious. I did not season the veggies and it was still great. Doesn’t even need Daiya cheese- but I put it on half for my family. The cachew cheese is fantastic. Next time I am going to use it to make eggplant rollatini. Thanks for another great recipe.

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Pure2raw twins November 8, 2011 at 9:04 pm

this sounds wonderful and looks amazing! don’t you just love basil? one of my favorite herbs, i use it everything :)

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Kaitl[email protected] November 9, 2011 at 11:17 am

Yum! My grandfather used to make the best lasagna. Maybe I can outdo him with a vegan version!

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Sruthi November 9, 2011 at 11:34 am

This looks amazing! I love lasagna, but am scared to make it at home. I fear it will not taste as great as it should be.

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Eat Hike Sleep Repeat November 9, 2011 at 11:38 am

Great looking dish! I like the idea of the crumbled burgers since I’m not really a fan of the veggie ground round.

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Cassandra November 9, 2011 at 11:51 am

I was so excited when I saw your post, because I just made lasagna on Sunday! It was my standard affair, with brown rice noodles (I don’t bother to cook them first), cashew/tofu ricotta, a quick tomato sauce, and sauteed spinach/kale/broccoli. It’s never very hard to make, but I always forget that it takes a long time to make all the layers. Worth it, though!

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Amber November 10, 2011 at 12:58 am

I made this for dinner tonight and my husband, young children and I LOVED it! The Cashew Basil Cheese sauce is amazing. Thank you for posting such great recipes.

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Angela (Oh She Glows) November 10, 2011 at 9:27 am

Wow that’s great to hear Amber! :)

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AGS November 10, 2011 at 3:43 pm

Try it with portabella mushroom and carmelized onion.

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Sophie @ LoveLiveAndLearn November 11, 2011 at 6:38 am

Mmm that looks so good, I adore veggie lasagnas!
And I’m not a fan of the usual cheese sauce so maybe I’d prefer that basil cashew cheese :-)
I’ll have to give this a go when I’m next home again!

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Mary November 12, 2011 at 8:55 pm

I’m eating this as I type…HOLY yum. Simple ingredients, huge flavor, and as Mama Pea would say just like grandma used to make except better because nobody died.

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Spomeroni November 15, 2011 at 9:35 pm

OMG! This was Fantastic! My entire family approved! I used gluten free rice noodles and left out nutritional yeast, for personal dietary reasons, and it was fabulous!

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Angela (Oh She Glows) November 16, 2011 at 9:28 am

Glad to hear that!

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Monique Koch November 25, 2011 at 2:27 pm

I made this last night! So yummy and very close in taste to how lasagna was before I became a vegan. This is definitely my new go to lasagna recipe.
Thanks you so much for posting. :-)

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Angela (Oh She Glows) November 25, 2011 at 4:14 pm

Im so happy to hear that!

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shana Skelton December 4, 2011 at 7:29 pm

I made this for dinner tonight and it was amazing!
I added chickpeas and kale and it tuned out sooooo good!
Many thanks!
Shana
p.s. Love your website-great content!

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liz December 9, 2011 at 11:13 am

I made this last week and my bf and i loved it so much that we got his mom to try it and will be making it again this weekend (for his cousins) and christmas day (for his family)…. great receipe and can’t wait to try another one from your page…. :)

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Margaret April 17, 2012 at 11:17 pm

I made this tonight and it was amazing! I was so happy to have finally found a great vegan lasagna recipe. I had previously tried ones with tofu but they ended up dry and flavorless. But the cashew cream here is so flavorful! Love it. I have faith in vegan lasagnas now. :)

p.s- as a new vegan (previously vegetarian but totally obsessed with cheese and other dairy) I am so inspired by your blog and have bookmarked tons of recipes. THANK YOU!

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Angela (Oh She Glows) April 18, 2012 at 7:40 am

Glad to hear that Margaret! Enjoy

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Isabelle April 18, 2012 at 7:15 pm

ok, so I made you Lemon Basil Cashew Cheeze for dinner tonight. Not with lasagna, but just to add to pasta. Everyone loved it, but I have to share Melissa’s (my 8 year old DD)’s comment.
M: This was the most incredible meal EVER!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Me: so you liked it then
M: I LOVED it!
Me: Shall I tell Angela?
M: Yes, and put lots of exclamation marks (I have)
Me: ok, I will
M: and write it bold
Me: Sorry , can’t do that on the blog
M: awwwwwwwwww, but it was Soooooooo goooooooood

I thought that might make you smile…

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Angela (Oh She Glows) April 19, 2012 at 7:58 am

oh that just totally made my day! :) Thanks for sharing. You can tell Melissa that in all caps and many exclamation marks!

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Hannah May 21, 2012 at 7:39 pm

Made this tonight for dinner and it was SO GOOD! Thank you for the recipe!!!

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Erin May 22, 2012 at 10:04 pm

I cannot wait for this to come out of the oven! Thank you so much for the recipe. Only thing I wanted to mention is that I added crumbled California burgers as you mentioned, but trying to spread the cheese sauce on top of that was a pain, so next time I wll spread the cheese on the noodles first.

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Mayhem Bettie June 15, 2012 at 7:36 pm

Thank you so much for this recipe! I made it tonight with a few modifications on which vegetables I wanted to use but it was fantastic!

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Rosemary July 2, 2012 at 10:49 am

This lasagna will be part of a lunch I am serving for 16 in a couple of weeks. With all I have to do, can I assemble this and freeze it? If so, should I thaw it first and then cook it, or cook it frozen? Thx.

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Angela (Oh She Glows) July 3, 2012 at 2:44 pm

I would probably freeze it raw, let is completely thaw on the counter, and then cook as usual?

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Sarah July 2, 2012 at 1:55 pm

FABULOUS cheeze recipe! I just made it and can’t stop eating it! I’m still making the transition to full vegan, and have found a few “cheeze” recipes lately that really didn’t work for me, but yours is delicioso! I’m making the full lasagna tonight. Thanks so much for sharing!

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Jola July 11, 2012 at 6:12 pm

Just made this recipe. It was delish! You know it a recipe is good when your reluctant (semi)vegan boyfriend gets up to get seconds. :) This will be my go to vegan lasagna recipe. The cashew cheese is a great alternative to a soy filling, which is what I was looking for.

I altered the recipe a wee bit. I used brown rice pasta lasagna noodles, I used eggplant instead of zucchini (b/c that is what i had), I added a crumbled soy Italian sausage, and added some lentils to the mix. I also sauteed my veggies in white wine (again b/c I had some and to reduce the fat a bit). I finished off the casserole with a combo of Daiya cheddar and mozzarella. The end result was YUMMY!

In the future, I plan on adding more soy Italian sausage and possibly lentils. Other than that, this recipe is gold. Thank you for developing and sharing it.

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Mary July 14, 2012 at 4:56 pm

I make this recipe again and again but have never commented. I’m a huge basil lover so the lemon basil cashew cheeze is my favorite part! I don’t have much time to cook during the week so making this on the weekend and eating it for lunch all week is perfect, I never get tired of it.

Currently 91 degrees outside and I’m soaking my cashews, getting ready to make this tonight…

:-)

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Jennie July 19, 2012 at 1:55 pm

This was FANTASTIC! I’ve been wanting to make a “cheese” sauce using cashews and I’m glad I picked this recipe to try! The fresh lemon and basil really make the sauce special. My meat eating boyfriend loved this lasagna…he had three helpings worth! Thank you so much for this recipe, it’s my new go-to-lasagna.
P.S I’ve also printed lots of other recipes from your blog. Can’t wait to try them all! :)

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Danielle July 23, 2012 at 6:37 pm

I came across your website while I was looking for a vegan lasagna and your site came up. I made the lasagna over the weekend and received rave reviews. Your recipe is amazing my family, friends and I really enjoyed it.

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Angela (Oh She Glows) July 24, 2012 at 7:51 am

Hey Danielle, Im so glad to hear you all enjoyed it! It’s a fav of ours too. :)

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Allison Jacobson July 28, 2012 at 1:49 pm

Hi Angela – I just have to say thank you. I make this lasagna all the time and it always gets rave reviews. Especially with non-vegan friends and family!!! I also make the cheeze on its own and use it when I make pizza! I’m making the lasagna again tonight for our neighbors to show them just how deliciously amazing vegan food is! :-) Thanks again for being so awesome! <3

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Angela (Oh She Glows) July 28, 2012 at 6:55 pm

Hey Allison, That’s so great to hear!! We love it too, but I don’t make it enough. I’m glad the recipe is being put to such great use! Have fun with your neighbours tonight :)

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Angela August 15, 2012 at 6:57 pm

Just wanted to say thank you SO much for this recipe! It came together in an amazing way and brought back memories of non-vegan stuff I haven’t eaten in over a decade. Something about that cashew cheese and sauce combination!
I wanted to mention that you can blend the cashew cheese with a box of tofu (firm, not siken), which I think actually improves it. It adds more bulk, texture, and lightens it up a bit.
Doing that, roasting the veggies rather than sauteing, and using Italian sausage (Field Roast brand or homemade) instead of burger crumbles are my suggestions to making this even more authentic-tasting and amazing.
You are a genius!

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Becc August 21, 2012 at 5:26 pm

Unable to get Daiya in Australia what would be a nice sub? I only came a across your website today and am so excited! Thank you x

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Karolina August 22, 2012 at 2:11 pm

I just made this amazing recipe….it is so delicious– my whole family loved it and it’s half done ;)!!!

The only question I have is that- im on a bit of a budget – and with the cheese, Kamut lasagna noodles, cashews and pasta sauce it was already $20…plus the veggies (which were organic) — it was about $30 – since it’s summer I have fresh basil in my garden, so I saved a little there…is there a cheaper way of doing this without making it less healthy..? :)

Any suggestions would be great – thanks do much for the recipe, truly delicious :)

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Angela (Oh She Glows) August 23, 2012 at 9:38 pm

Hey Karolina, Good question! To save money, I would suggest skipping the Daiya cheeze – I think it would still be great without it. Or you could also try making a tofu based cheeze spread and not using cashews since they tend to cost more. Also, skip the veg burger crumbles, not needed. Hope this helps!

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Michelle August 28, 2012 at 11:59 am

So, I made this. And it was so darn good that my husband wouldn’t stop eating it leaving me no leftovers for lunch the next day. I am always beyond excited when I find vegan recipies which I can serve to all my meat eating family and friends. My only addition, since it was laying around, was I added kale. The Cashew cheese is ridiculous, so yummy. Thank you for continuosly providing delicious recipies..if you made it..I am usually at ease knowing it will be good.

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Michelle August 28, 2012 at 12:00 pm

Oh…I didn’t add the veggie burger crumbles either..really, perfect without them.

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Liz September 19, 2012 at 8:12 am

Delicious! Great recipe! I made this last night for dinner and it was great, I love the cheese sauce. My daughter loved it so much he had a second serving before bed and asked me to make it everyday lol thanks again!

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Ann October 2, 2012 at 12:01 pm

I just made a squash, kale-spinach and bechamel (soy in my case) lasagna and it was a killer ! Can’t wait to see your recipe soon on your blog !

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Sara October 22, 2012 at 11:33 am

I made this last night for a big group of mostly non-vegetarians (never mind vegans) and they LOVED it. I’ve been scared to make cashew cheese for a while but this was so easy and yummy I’m glad to have it in my repertoire now. Thanks for the great recipe. I love your blog.

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Angela (Oh She Glows) October 22, 2012 at 12:00 pm

Thank you Sara, Im so happy to hear it was enjoyed! Thanks for reading :)

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Sunniva October 29, 2012 at 11:57 am

Oh my, how amazing! I made this for dinner to my family today, and they absolutely loved it! Will make again. (I posted a post about it, actually)
Thank you for this recipe!

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Ben November 16, 2012 at 2:51 pm

Has anyone prepared this lasagna and then frozen it for later baking?

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Michelle December 1, 2012 at 9:59 am

I made this recipe last night and it was perfect! Your instructions are thoughtfully presented, which make it easy to follow. The flavor was off the charts…well received by everyone last night. I’ve made three of your recipes, to date, and they have all turned out perfectly. I can’t wait for your book!

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Steph December 14, 2012 at 12:44 pm

This turned out great. While I kind of loathe making lasagna because of all the prep work and dishes, there’s something super gratifying and satisfying about it. It’s comfort food at it’s finest. Cashew basil cheese-amazing! I’m going to keep this handy. It would be a great appetizer idea on it’s own. My husband ate two pieces of this lasagna. First vegan dinner he’s ever eaten. Ever. Plenty of leftovers too! Thanks Angela!

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DJ Wilhoite January 1, 2013 at 6:27 pm

Everytime my wife and I cook one of your recipes we ask ourselves, “Can it get any better?”. And it DOES!!! This was awesome!

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Helen January 5, 2013 at 10:56 pm

I just made this, and it was really delicious! I sadly realized though that I forgot to buy fresh basil. All I had was dried italian herbs. The end result was very tasty anyway, and I will definitely make it again!

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Mimi January 12, 2013 at 6:47 pm

Hi there – I just made your version of the Lemon Basil Cashew Cheese and it tastes a little too bitter/sour, I’m thinking it’s due to the amount of nutritional yeast. Your version says to add 1/2 cup of nutritional yeast but the recipe which inspired yours calls for only 1/2 tsp. It’s my first time making this or tasting it so I am not sure what it’s supposed to taste like. Perhaps the flavor will change once baked? Just want to make sure it’s not a typo before I add it to my lasagne tomorrow. Can you please be so kind to reply confirming? Thanks in advance!

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Angela (Oh She Glows) January 13, 2013 at 8:54 am

Hi Mimi, Nope not a typo, my guess is that it’s maybe too much lemon for your liking? I like things quite lemony. :) If not, then yes it could also be the nutritional yeast as it has a strong flavour. The recipe has been reviewed very well so I hope you enjoy it once it’s made! Let me know how it goes.

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Mimi January 13, 2013 at 5:11 pm

Hi Angela :) I am so sorry for ever doubting you! I followed your recipe, made the lasagna for three super carnivores and they ALL had seconds! only about two pieces left .. Thanks for the great recipe. I am only two weeks into the vegan lifestyle and your webpage has been so helpful. Thank You :-)

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Kironmoy January 13, 2013 at 1:49 am

You have a great blog. Thanks for sharing so much of your experiences.

I wanted to say I tried this recipe, and it was great!

Stay strong in the struggle, and keep writing.

Best in 2013 to you and yours.

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Tracy Wood January 19, 2013 at 9:09 am

I made this last weekend and it was EXCELLENT! Perfect balance of flavors and textures. I would like to post the recipe on my blog, linking back here to your blog, of course. Thank you!

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Katie February 3, 2013 at 8:29 pm

This lasagna turned out really good! I changed up the veggies to what we like (kale, mushrooms, red bell pepper). The cheese sauce is really yummy! I didn’t add any fake cheese but sprinkled some cashew nut yeast combo on top! All in all it was good! Not sure how often I would make as it was timely but luckily the recipe yields enough for leftovers!

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Jacquelyn February 4, 2013 at 9:58 pm

I know this is a really old post but I made this today and I wanted to comment to let you know – this is the best vegan lasagna I’ve ever made/had! It’s delicious and fairly easy to make, so thank you for the great recipe.

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Angela (Oh She Glows) February 5, 2013 at 11:46 am

So glad to hear that!

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Debbie February 17, 2013 at 10:12 am

I made this last night for a family of non-vegan friends and their kids. One little girl who doesn’t eat vegetable said “this is delicious”. We all thought is was awesome. So awesome my friend took all the leftovers! Now I have to make another. I used brown rice pasta and jarred sauce because I didn’t have time to make my own. It was excellent!

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Eliza @ All Natural Soap February 17, 2013 at 10:46 am

Wow this sounds totally yum!

Just made up a vegan lasagne and thought I’d see what other options there are (in case this attempt isn’t so good!)

The ‘cheese’ sauce I made was actually from pureed, steamed suede with an Indian-esque spice blend (cumin, coriander, mustard seed). Suprisingly yummy actually – on its own. Can’t wait to see how it turns out in the lasagne.

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babette February 21, 2013 at 8:08 pm

I made the cheese tonight and it is so very tasty.

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fran March 17, 2013 at 5:33 pm

This really sounds incredible….I hope I remember to try and make it!

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lee March 18, 2013 at 6:54 pm

This was amazing .. we are a meat eating family but attempting to transition!

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Kaitlin March 20, 2013 at 8:07 pm

Made this today with my dad. He’s an omnivore but loved it; he said it’s better than Carrabba’s lasagna.

It was so easy! Next time I will increase the volume of veggies in general and cut down on the Dijon in the cheeze, but there’s nothing else I would change. The pasta came out perfectly, the cashew cheeze was a special treat and the mix of veggies was great.

Thanks for sharing!

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Gretchen Pinder March 25, 2013 at 10:07 pm

Just ate/made this recipe! EXCELLENT!
Ate this and wouldn’t change a thing!
EXCELLENT!

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Angela (Oh She Glows) March 26, 2013 at 4:08 pm

Aw thank you, that makes me so happy to hear!

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Patricia April 15, 2013 at 3:47 pm

This lasagna recipe is delicious. My fiance says that it is a “do over”. Thank you.

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Roya May 14, 2013 at 7:22 pm

Hi Angela,

How well would this lasagna do in the freezer and reheated at a later date?

Thanks!!

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Sarah May 22, 2013 at 10:38 pm

Just made this (with a few changes of course!) and it was delicious. Even the totally non-vegan boyfriend liked it. Thanks for the help!

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Shelly May 27, 2013 at 1:49 pm

My sister made this lasagna for me (while making a ‘regular’ lasagna for the rest of the family) at a recent gathering, and it was so delicious! I haven’t made it for myself yet, but I will soon, I even found some brown rice lasagna noodles during my last health food shopping trip to the big city. Thanks for sharing!

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Dawn June 15, 2013 at 9:59 pm

i made this lasagna today, and it was great! I have made a vegan alternative lasagna before, but it can be very disappointing. I did make a few adjustments, i did not pre-cook the lasgna noodles, and i did not pre-cook the veggies. I chopped the garlic and onions in my food processor, grated some zuchinni and crook neck squash, and chopped a bunch of broccoli because that is what i had. I sliced the mushrooms, and layered everything just the way you did. backed up perfect, cut out alot of time, and the moisture was perfect. I also baked it for 1 hour and 15 min.

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Eric June 27, 2013 at 8:18 pm

Just made this tonight–really good! I used Trader Joe’s faux ground beef for some protein, which worked pretty well. I also layered the noodles with some thinly sliced zucchini, which added some green at least. Only thing I’d adjust is perhaps less dijon, it was a bit too evident in the cashew cheez for our tastes, but otherwise excellent dish and recipe! Thank you!

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Claudia S. July 19, 2013 at 3:32 pm

I plan to make it this weekend! I made the cashew basil “cheese” over a week ago and stored it in the fridge in a glass (sealed) container. Do you think it’s safe to use or should I redo?

Thank you, I just love your blog! It’s been a lifesaver for me. :)

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Angela (Oh She Glows) July 19, 2013 at 5:25 pm

Hey Claudia, So glad you enjoy the blog – thank you!
Im not sure about the shelf life (or fridge life) of the cashew cheese – I would give it a good smell and see if it smells off. If the consistency and smell is still the same, it should be ok? taste a bit first though.

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Tim July 27, 2013 at 12:16 am

Angela,

Disclaimer; some work, but 2-4 meals out of it, and most awesomely flavorful and healthy.

Ok, this is dope. Make Angela’s Vegan Walnut Meatloaf, eat, and enjoy. There should be leftovers(you must not eat it all young Padawans) Now, later in the week, make this most excellent Vegan Lasagne posted here. Now, no need for added Tofu here, just add crumbled leftover Angela’s awesome Vegan Meatloaf in the awesome ohsheglows recipe Lasagne.
OMG! Try it, it will make you one with the force ;) and the most awesomely delicious Lasagne ever made.

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Annie&Torie July 30, 2013 at 2:42 pm

This recipe looks so decadent! We did a really quick easy lasagna version on our blog check it out! :)

http://busyblondes.blogspot.com/2013/07/tubby-tuesday-quick-and-easy-vegan.html

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Cathleen August 11, 2013 at 4:34 pm

Really delicious. For a 9 x 13 pan I needed 2 recipes for the cashew cheese….and a deep lasagna dish works best.

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Miranda September 27, 2013 at 1:32 pm

The best lasagna I have ever had. I’ve been a vegetarian for 19 years, but just recently a soy-free, gluten-free vegan (because my exclusively breastfed baby is sensitive to certain proteins).
My meat & potatoes husband still wouldn’t touch it. He hates veggies no matter what I try. Too bad because he is really missing out this one!

Thanks for this recipe and all the others.

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Ashlee February 13, 2017 at 11:50 am

Miranda,
What kinda of noodles did you use to make this gluten free?

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Rebekah October 13, 2013 at 8:18 pm

I made this tonight and it was very tasty. It’s the third vegan lasagne recipe I’ve tried so far and I’m very happy to have this variation. I used about six noodles in a 9×9 dish, 1 zucchini, a whole pepper, and the handful of spinach, and had no mushrooms or onions, but I used all the cheeze. And instead of Daiya, I used crumbled cashews for an oil-free version.

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shari October 15, 2013 at 10:13 am

Does anyone know if ” cheese” sauce will be the same without nutritional yeast?? Not a fan. Thanks all : )

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Jill October 20, 2013 at 10:26 am

This recipe hides the nutritional yeast probably better than any other recipe I’ve tried. My husband had NO idea. He’s not a fan and he loved this dish.

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Jill October 20, 2013 at 10:24 am

Absolutely the best lasagna I’ve ever made. I modified it a bit…tripled the garlic and spinach, left out the mustard, mushrooms, veggie burger and changed red pepper to yellow. I also used 1.25 cups of cashews to stiffen up the cheese and I didn’t use any extra cheese on top. What an incredible dish to hide a little nutritional yeast. Thanks for the starter recipe!

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Mary Ann October 21, 2013 at 10:44 pm

Can I just say, OH MY GOSH! This is by far the best vegan lasagna I have ever made or tasted. Thank you for always creating delicious, healthy, hearty meals I know I can rely on. I can’t wait for my omni boyfriend to try it!

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Nadine October 26, 2013 at 6:23 am

This looks sooooo good, I can’t wait to try it. Has anyone tried to freeze it?
Thanks!

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Ciera October 29, 2013 at 10:57 am

Made this cheese sauce for my lasagna last night (a little different from this recipe) OMG it was SO GOOD….GREAT lasagna cheese taste. I absolutely adored it and my husband (not vegan) loved it too!!! I can’t wait to use it on more Italian dishes!!!

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Melissa November 4, 2013 at 4:28 pm

Amazing! I skipped the daiya cheese and layered the top w/eggplant
Incredible.

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Jacke November 9, 2013 at 4:28 pm

Hi Angela! I just made your Basil Cashew Cheez and it’s fantastic! Just out of the Vitamix it tastes more like cheese than any other vegan recipe I’ve ever tried. Extremely yummy, and I can already think of oodles of ways to use it. (Thinned down and over “pasta” could be awesome, for example.) I used it in your vegan lasagna today – but used zucchini slices instead of pasta, added tofu ricotta, and changed up the veggie mix a bit. Still in the oven, but smells great. Thanks so much for the recipe!

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Christiana November 15, 2013 at 8:27 pm

I made this lasagna recently (my first time making lasagna) and it was amazing! The basil cashew cheeze really makes it so yummy. I will definitely be making this again in the future. And making lasagna was not as hard as I thought, a few pots and pans to wash but not difficult.

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Ruth December 7, 2013 at 7:21 am

This was a wonderful meal for visiting in-laws yesterday — so flavorful! My sis got a bit of leftover and immediately asked for the recipe. I used a 13×9 pan and put noodles inbetween suggested layers in order to use up the whole box. I also used baby portobella mushrooms instead of cremini. I will definitely make this again … and again … THANKS SO MUCH!

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Ashley December 8, 2013 at 3:22 pm

This was delicious!! I used brown rice noodles, no basil in the cashew cheeze as I didnt have any, and I skipped the layer of veggies and added veggie ground round to the pasta sauce. It was soooooo yummy!!! I brought some to a co-worker (I used real cheese on hers though, not daiya) and now she wants me to make her a whole pan lol It keeps well in the fridge and reheats well, so it’s great to make a pan for the week to take as lunch to work or school. I’m planning to make another batch this week. Thanks for the recipe :)

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Chaparrelle December 8, 2013 at 10:36 pm

This looks super yummy!

I had a quick question/wanted your opinion. Do you think I could make this lasagna but instead of using the ‘lemon basil cashew cheeze’ would it work to use your ‘smoky butternut squash sauce’ in its place? Let me know what you think!

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Angela (Oh She Glows) December 9, 2013 at 9:33 am

I’m not sure to be honest! I haven’t tried the lasagna any other way. I do know the cashew cheeze is much more thick, so I would probably reduce the liquid in the butternut sauce if using it for the lasagna. Let me know how it goes!

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Meredith December 10, 2013 at 11:37 am

I need to make a veggie lasagna on x-mas eve and will give this a try!

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Kelly December 21, 2013 at 9:13 pm

I think I just died and went to heaven. I just made this for my husband and myself, and it’s so creamy, gooey, and absolutely delicious! Followed up by your Elvis bars, this meal was out of this world amazing. I haven’t made a recipe from your site that I didn’t love. Thank you for all the hard work you put into this. It’s made my life as a vegan 10x better.

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Laila Heidema December 23, 2013 at 6:35 pm

Wow! I just made this and it is SO yummy! The cashew cheese is delicious, I honestly wanted to just eat it straight from the blender. The whole lasagna was a win in my house. Thanks Angela, this is the best vegan lasagna I’ve had to date!

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maria December 25, 2013 at 2:04 am

Made this for Christmas Eve dinner. Wow! Absolutely amazing!!!! This is the first recipe that I have tried from this site but I will be trying many more. This recipe had a ton of flavor. Everyone loved it!

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Angela (Oh She Glows) December 26, 2013 at 10:50 am

Hi Maria, I’m so glad to hear this! Merry Christmas :)

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Jesse December 26, 2013 at 1:24 pm

I’m part of a carnivorous family and I always bring vegan dishes to gathering so I’ll have something good to eat (and to spread the vegan love). I brought this lasagna to Christmas dinner expecting to have leftovers for lunch today. Not so much. Everyone loved it! It was gone in a flash. Even the most “meat and potatoes” member of the family asked for the recipe! So, so delicious!

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Melanie December 29, 2013 at 8:52 pm

Tried this lasagna tonight and it was delicious!

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cynthia December 31, 2013 at 10:59 pm

hi,
what flavor Daiya cheese did you use? looks like cheddar??

thanks!!!
cynthia

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Angela (Oh She Glows) January 1, 2014 at 9:09 am

Hey Cynthia, Yes I believe I used the cheddar flavour. Hope this helps!

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Cynthia January 1, 2014 at 10:27 am

Tks!!!!

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Susan January 1, 2014 at 11:56 am

Thank you- loved this! We made it for Christmas Eve, alongside of a typical non-vegan lasagna and many people preferred this one to it! Woohoo! Only changes: I added carrots (just for the heck of it) and I chopped the veggies up into tiny pieces to hid them better for the non-veggie lovers (they never knew how many veggies were in there!) and I used the daiya mozzarella on top- delish! Making more today to freeze for the month. Thank you for sharing this with us!

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Cynthia January 5, 2014 at 6:57 pm

I made this lasagna on Friday and it was delicious! I didn’t add the daiya cheese bc I was afraid it may ruin it. It was perfect without the cheese, didn’t even need it.
I can’t wait to make this for friends and family. Tks!!!

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Dena January 15, 2014 at 12:43 am

I made this for dinner today! My boyfriend and I loved it!!! I have so many ideas for the basil cheeze sauce, LOVE IT! Thanks =)

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Fabienne Demmerle January 16, 2014 at 6:20 pm

Angela, I made the Lasagna yesterday for lunch, and I couldn’t put my fork down. It was the fullest tasting lasagna I have eaten with such a wide range of delicious flavors. I am always impressed by the masterpieces that result through your recipes. Thank you for your passion and for sharing it with others.

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Valarie February 6, 2014 at 5:33 pm

Can you use almonds instead…?
Love cashews but I am out :(

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Olga February 9, 2014 at 4:45 pm

Excellent lasagna, mine served 4. Thanks a lot for the recipe! It’s a keeper.

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Konzertheld March 10, 2014 at 9:10 pm

Hi, I stumbled upon your recipe because I was looking for things vegans eat instead of cheese (I’m vegetarian and trying to reduce cheese and milk, too). The thing is… I’m in Germany, and when I went to the supermarket and asked for raw cashews, they first did not understand me and then they were like ummmm, do those actually exist? Looks like one can only get the pits, at least here. So I guess if you are talking about a cup of raw cashews, you mean cashew pits (rather white and less than an inch long)? The actual fruits seem to be hard to process and a lot larger.

In any way, I will try almonds, too. They are much cheaper (though not as delicious). :)

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Nina Vrolijk May 2, 2014 at 4:51 pm

Konzertheld, I know what you mean. I live in Germany and I am having problems with finding the right ingredients. When I need raw nuts I buy those green bags from Kluth at Edeka. Oder I buy Seeberger feine Spezialitäten. I believe those are raw! The problem is that most of the people working in the supermarkets have so little knowledge of the products.

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Barbara March 11, 2014 at 6:51 pm

We made this for the first time tonight and it was phenomenal!! We were really in love with how the flavors went together. Another great way to get in our veggies!

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Robin March 12, 2014 at 1:25 pm

I can’t begin to describe how tasty this lasagna was! We only had regular lasagna noodles at home and I prefer brown rice or whole wheat so I actually chose to forego the noodles in favor of eggplant and zucchini noodles. I sliced them lengthwise, dried off excess moisture, quickly pan fried in non stick spray, and layered them like a normal lasagna. This was my first lasagna and your pictures and instructions were so helpful. I can’t wait for leftovers night!

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Robin March 12, 2014 at 1:30 pm

Forgot to mention, my total meat-eater dad said “This tastes almost as good as my mom’s homemade lasagna from when we were kids!” and “Robin, you don’t eat cheese right? Well whatever is on top is delicious” (Daiya cheddar and mozzarella). :)

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Ciera March 13, 2014 at 11:48 am

I just have to comment again…

This lasagna is the BEST. The Basil Cashew Cheese is just amazing. I’ve made this several times and each time I’m blown away by how delicious it is. I made it for family for Christmas and everyone raved about it.

I use the “moxerella cheese” recipe from this page to top it off. The instructions on this page say to cook it on the stove top first but I just pour it straight out from the blender (very watery but it firms up once it’s cooking) before I pop the lasagna in the oven. It turns out SO GOOD!!! The mix of the Cashew Cheese and the Moxerella…just PERFECT. Everyone loves it!!!!!

vedgedout.com/2013/03/11/individual-vegan-margherita-pizzas-with-homemade-fresh-moxarella-cheese/

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Kate March 18, 2014 at 6:57 pm

Can anyone tell me what size pan to make this in? The recipe looks amazing, and I’d love to try it, but I’m not sure if the ingredients are enough for a 9×9 or a 9×13 pan. Thanks in advance!

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Maxicat April 4, 2014 at 5:25 pm

Thank you for this recipe. It is rich and delicious! My boyfriend said, and I quote, “I would eat this every day”. I served to omnivores and they were delighted. It is worth all the prep work, I swear!

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Danielle Baiz April 4, 2014 at 8:38 pm

I don’t normally comment on blog posts but I just have to say that all of your recipes are incredible! I’ve made a few of them this week…and my meat loving fiance said “I don’t mind going vegan if it tastes like this!” This lasagna has been his favorite so far! I am only a month in, but finding your blog has made going vegan such an adventure. I don’t feel restricted at all,,and my only regret is not embarking on this sooner! Thank you Angela!

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Nina Vrolijk May 2, 2014 at 4:35 pm

This may me a stupid question, but what is Daiya cheese???? It looks very tadty ( even though it is 2,5 years old XD)…

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Nina Vrolijk May 2, 2014 at 4:37 pm

This may be a stupid question, but what is Daiya cheese???? It looks very tasty ( even though it is 2,5 years old XD)…

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Nina Vrolijk May 8, 2014 at 3:53 pm

I have made this lasagna today. I have to say the taste was a little intense because of the ‘cheeze’. Maybe I have used to many lemon or nutritional yeast (?). Anyway, my husband really liked it. He ate 3 pieces! I am living on your recipes the past few weeks. Maybe a tipp: I have used cashewmouse. It’s made off 100% cashewnuts and it’s organic. It makes things a bit easier because you do not have to soak the cashews. It makes the ‘cheeze’ extra smooth.

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Nina Vrolijk May 14, 2014 at 8:40 am

So, I’m doing a re-run of this lasagna tonight because last week it did not turn out great and I saw that I did not read the recipe quite well. But I have noticed that this is the only lasagna recipe you have. Meaby time for a follow up? ;-)

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Grayson May 18, 2014 at 6:21 pm

If Herbamare is so important, it should probably be on the ingredients list… otherwise one might not pick it up from the store after making a shopping list…. bummer!

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Bec June 2, 2014 at 7:50 pm

I just made this today and it was absolutely delicious. I sautéed some mushrooms and crumbled tofu with peeled tomatoes to make an additional ‘mince’ layer, and i really liked that addition :) thanks so much for the amazing recipe!

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Jill June 10, 2014 at 6:02 pm

Do you think gluten-free rice noodles would work in this lasagna? And any thoughts on freezing? Our baby is due in 3 weeks, time to stock the freezer! Thanks :)

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Tara July 7, 2014 at 9:16 pm

I just made this tonight and it was delicious! Followed the recipe exactly. Turned out amazing! I’ve also never made lasagna before and this was great. I’m big pasta person so this was exciting! I must admit it did take me a solid hour of prep because I had to stop and read directions but I am hopeful it will go much faster now that I’ve done it once.

Thank you for this Angela! I have made a lot of your recipes and this is top 5 for sure!

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Neyda July 28, 2014 at 12:07 pm

Angela this is great thank you. I am trying to stay away from meats and dairy and your recipes are amazing makes me belive I can still eat yummy. thanks a million you rock!

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laura August 2, 2014 at 11:56 pm

I made this lasagna yesterday, but instead of vegan cheese I made a vegan white sauce out of coconut milk and roasted garlic and poured it over the top. My husband uses the word “amazing” top describe this dish. Love your recipes.

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Giselle August 5, 2014 at 12:48 am

I made this last night and was surprised at how easy it was. It tastes incredible! I added eggplant as well. Thanks for the great recipe, I’ll be using this one again for sure.

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Suzanne August 13, 2014 at 7:45 am

This looks fabulous! One question, can you freeze this recipe?

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Heather August 14, 2014 at 9:22 pm

I made this for dinner tonight and it was fabulous! I have only been a vegan for a little over 6 weeks and so far this has been the best dish I’ve made yet. Even my kids who are extremely picky and who are not enjoying this “vegan thing” (their words, not mine) really liked it. Thank you so much for such a wonderful recipe!

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Ana September 8, 2014 at 9:55 pm

I made this for dinner tonight. Wow! My lasagna craving was totally satisfied.

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Julie September 14, 2014 at 5:50 pm

My husband wanted me to tell you that you are doing a great job. He loves this lasagna. You have greatly helped are transition to vegan and healthier eating.

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Angela (Oh She Glows) September 14, 2014 at 6:41 pm

Aw thank you both!

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Heather October 16, 2014 at 11:27 am

This recipe looks delicious!! Do you know if it would also work with rice pasta noodles?

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Lisa Slovin October 17, 2014 at 9:57 pm

Made this last night and blogged about it too! It was fantastic. We used a spicy homemade tomato sauce that I happened to have in the fridge. The extra kick worked well. I’m telling everyone about this great dish. Many thanks!

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Carol October 25, 2014 at 9:34 am

WOW this looks soooo delicious I have to try it!! I am curious as to how the cashew “cheese” sauce will taste. Haven’t totally gone dairy free yet so this will definitely be a test.

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e November 24, 2014 at 7:10 pm

Hi.
Does this freeze well?

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Faye November 28, 2014 at 9:04 pm

Lasagna has always been my family’s traditional Christmas Eve dinner, but I’ve been left out ever since going vegan. But this recipe may have solved my problems!

Quick question: I saw your recipe for the tofu ricotta used in the stuff shells and that looked awesome. Do you think I could use the tofu ricotta in this recipe as well? If so, would you recommend using it with the cashew basil sauce or omitting that sauce?

Thanks for the inspiration.

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Era December 2, 2014 at 11:56 pm

I forgot about this recipe! I made it several times last year. It was my go-to recipe for when I wanted plenty of leftovers. The cheese sauce is the highlight! I could eat it off a spoon and feel no shame. My boyfriend’s mom also loved it (as did he) and asked for the recipe! (which i gladly shared and she went on to find a thanksgiving day recipe from you) Thank you for sharing!

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Anna Lee January 11, 2015 at 3:04 pm

I made this Friday night, and every time I reheat some, I practically lick each bowl clean. This was by far the best lasagna I’ve ever had. The lemon basil cashew cheese was DELICIOUS! It would be great just to have some extra in the fridge to use as a dip or on sandwiches. I nixed the vegan cheese and the crumbled veggie burgers. I also did not have zucchini (nor do I like it), so I subbed half of a spaghetti squash I baked earlier. I highly recommend adding this to your next cookbook. This is hands down a 5 star recipe!

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Debra January 14, 2015 at 3:33 pm

I don’t have any fresh basil for the cheez sauce… Can I use dried basil?

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Nicole October 18, 2015 at 2:43 pm

I did and it was great! I used 1 tablespoon of dried.

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Heather January 25, 2015 at 12:15 pm

Really delicious! I used brown rice noodles and I added spinach, eggplant, & mushrooms. A huge hit! I’ll be making this again.

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Missa February 3, 2015 at 7:35 am

Another hit in my house! Thanks for making it easy to be vegan!

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Natalie February 16, 2015 at 2:38 pm

I know that this is one of your older blog posts, but I just HAD to come back and thank you for this recipe! I’ve all but given up on making vegan lasagna, but hubby wanted me to make some for Valentine’s so I hit the internet and did some searching. I found your recipe, and it intrigued me because of the call for a cashew cream cheese, instead of the usual “tofu ricotta”. I added a layer of “TVP sausage crumble”, and it was the BEST lasagna (omni or vegan!) that I’ve ever made. Thank you Angela, you are ALWAYS welcome in my kitchen! LOVE!

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Aubrey April 6, 2015 at 11:06 am

I made this last night for 2 vegans and 2 meat-eaters and everyone was fighting for what little leftovers were left!! Couldn’t stop talking about it as they were eating it. I couldn’t find zucchini at my store so I doubled up on red pepper. Sooo many flavors. THE BEST lasagna I’ve ever had. I will definitely be making this again. Thank you for all your recipes!

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Bruna May 12, 2015 at 10:15 am

I made this last night and it was DELICIOUS! Instead of using veggie burger crumbles, I made the lentil-walnut meat from the Ultimate Green Taco Wraps recipe and used that in the lasagna. I also left out the Daya because I’m not a huge fan of the taste, and it honestly didn’t feel like anything was missing.

Thank you so much for all the wonderful recipes!!

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Nichole D May 22, 2015 at 1:44 pm

Just made this AMAZING! I shredded my vegetables in food processor so they’d be easier to eat and not have big chunks. I was skeptical about cashew sauce but it works perfectly for a ricotta! Thanks so much for the recipe! My 2 year old devoured this and asked for moe!(more) lol

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Erin Elliott June 3, 2015 at 12:27 pm

This is my favorite lasagna recipe!

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Sophia August 15, 2015 at 3:13 pm

Wow this was so lush! Thank you! Can you freezer a batch of cashew cheese? Xx

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Leslie September 2, 2015 at 1:28 pm

This lasagna is SO GOOD! We make a double recipe, don’t bake it in the big pan, but cut after its chilled and freeze individual pieces to bake to order later! The thought of this lasagna waiting for my herpetologist daughter at home in Seattle was what got her through some pretty grueling hikes in the Smoky Mountains surveying rattlesnakes and salamanders!

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Nicole L September 29, 2015 at 12:17 am

I make this recipe once a week as my husband and I LOVE it. The basil cheese is the best cashew cheese I have ever had!!!!!

I just have a few questions, Has anyone tried to freeze this Lasagna? If so, how long does it last? Thanks.

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Barb October 3, 2015 at 1:46 pm

Can you freeze this lasagna and is it better to freeze before or after cooking it.

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Nicole October 18, 2015 at 2:39 pm

So I made this vegan lasagna with a few minor adjustments and it was, by far, the best lasagna I have ever had in my life, hands down – AWESOMENESS! The only changes I made were: no fresh basil so I put 1 tbsp of dried basil in the ricotta, I made my own marinara from scratch, and I used Follow Your Heart Vegan Gourmet Shreds for nondairy cheese (I find It much more “cheesy” and authentic-tasting than Daiya). I baked it the. Let it sit for about 45 mins before serving to let it sit and holy moly…. Quite a lot of work with all of the steps but WELL worth it. This made enough for everybody to have plenty and my 18 year old son had more for breakfast this morning and, YAY, there’s still plenty of leftovers.
Thank you, Angela, for all of your hard work and sharing it all with us. Every single recipe that I’ve made from your site has been STELLAR and I recommend your book to all of my foodie friends (vegan or not). Thanks again for another delicious experience

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faye November 9, 2015 at 4:21 am

it’s amazing!!! 表示非常喜欢吃千层面,终于查到了比较正宗的做法。点个赞

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Anick December 1, 2015 at 7:40 pm

Great lasagna!!! Changed the mushrooms for shelled soybeans (edamame) and the kids loved it!

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Emily December 6, 2015 at 7:44 pm

This recipe is amazing. I usually use mushrooms, zucchini, red & green bell peppers and onions as my vegetable layer and my toddler & husband LOVE it. Can’t thank you enough for the amazing cashew spread. Even my meat loving parents & grandmother request this dish every time we visit. Great job!!

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Monica December 15, 2015 at 8:29 pm

Made this last week. Followed the recipe exactly except used no-bake pasta noodles and, per the suggestion, added vegan burger patties chopped up and crumbled with the other layers. The lemon adds an amazing depth of flavor. Thank you for the recipe!

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Eliza December 25, 2015 at 8:58 am

Just made this, it’s absolutely delicious!!

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Johanna December 28, 2015 at 4:41 pm

My best friend’s mother and I made this for a Christmas Eve dinner. We prepared it the day before and stored it in the fridge, uncooked. It set up beautifully. The lasagna was so delicious and all the non-vegans loved it! It was filling but not heavy, and the flavours were really bright. I will definitely make this again! Thanks for such a terrific recipe.

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Lindsay January 11, 2016 at 7:03 pm

I’m sure this is an extremely ridiculous question, but I get paranoid about this kind of thing:) – would it work to assemble the lasagna and then keep it in the fridge overnight, and bake it for dinner the next day? Or should I just make it and then reheat it the next day? Trying to lower my stress around what to make for a dinner party after work. ;) Thanks!

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aGreen Mom January 11, 2016 at 10:40 pm

I can’t wait to try this. Found the recipe while searching for baking times for lasagne we already made with a store bought cashew cheeze.

My recipe for vegan gluten-free ground beef substitute in tacos and pasta sauce is made with (G-F) diced tempe, marinated a few minutes in a mixture of gluten free reduced sodium tamari, a splash of sesame oil and some veggie bullion powder, sauted with minced garlic and as much water as needed to keep it moist. For tacos, I add a bit of chili powder and cumin powder.

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Michelle January 18, 2016 at 11:15 am

Hate to be a buzzkill but is there anywhere I can find the nutritional breakdown? Trying to watch my girlish figure. ?

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Ati February 9, 2016 at 12:55 pm

What veggie burgers do you prefer for this recipe? Thanks

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Ashley February 17, 2016 at 2:25 pm

I just made this and it is absolutely delicious! Thank you so much for this wonderful recipe. This will definitely be added to our weekly dinner rotation. Even my 16 month old LOVED it!!

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Nicole February 22, 2016 at 2:43 pm

I made this last night for dinner and BOY-OH-BOY! I canNOT overstate this, it was the best, most delicious lasagna I’ve enjoyed in my 38 years! All other recipes taken into consideration (I was an omnivore most of my life, so I’m talkin about the meat and cheese ones too!). Thank you, Angela, for another amazing recipe! My wife and I are huge fans of yours!! :)

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Angela Liddon February 22, 2016 at 3:53 pm

So happy to hear you enjoyed the lasagna, Nicole! Thanks for the sweet comment. :)

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Alexandria March 20, 2016 at 12:32 am
Recipe Rating:

I made this tonight for my family, their 3 young friends and their parents. Everyone loved it. Everyone. Even the picky 2 year old and the 7 year old who “hates vegetables in lasagna”. They all wolfed it down and asked for more. Since no one here is truly vegan except myself I put real cheese on top. No one knew that the other layers were vegan at all! It was a lot of work but well worth it.

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Angela Liddon March 22, 2016 at 10:38 am

It is so great to hear the recipe was such a hit, Alexandria! Thank you for the comment. I really try to create crowd-pleasers–especially when the crowd includes picky kids and meat eaters–and it’s wonderful to know when I’ve been successful.

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Amna April 4, 2016 at 2:58 am
Recipe Rating:

Oh Em Gee, this was unbelievable. I added a layer of dairy-free cheese to the assembly and skipped zucchini (okay so my version was a little less healthy). AMAZING!!! How can lasagne taste this good?? You are a magician.

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Amelia April 5, 2016 at 5:37 pm
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I’ve now made this several times—it’s consistently fantastic. Thank you!

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Angela Liddon April 5, 2016 at 6:54 pm

Hi Amelia, I’m so happy to hear you love this dish so much!

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Annetta April 20, 2016 at 1:56 pm

Dear Angela,
This looks delicious! I’m thinking of cooking this for a dinner for both vegans and non vegans. Quick question: do you think I can cook it in advance and freeze/refrigerate, then throw it in the oven on the night?

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Elizabeth April 26, 2016 at 2:40 pm
Recipe Rating:

Omg! This is absolutely divine! Made with only a small tweak which was added more veggies and skipped the daiya. Best vegan lasagna I’ve had – hands down. My husband, who eats dairy/cheese, loved it as much as me. It’s so darn tasty.

Made this and your wonderful lentil loaf today at 40 weeks pregnant for eating now and freezing post baby. Thank you so much for helping to nourish our growing family. Just got the app and can’t wait to cook even more of your recipes while I am on leave this summer!

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Lenora April 27, 2016 at 8:04 pm
Recipe Rating:

This is by far the best vegan lasagna I’ve ever had! Thank you!

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Angela Liddon April 28, 2016 at 8:19 am

I’m so glad the recipe was a hit, Lenora! thanks for the lovely comment. :)

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Diane May 16, 2016 at 12:11 pm
Recipe Rating:

Wow. I made this last night and it turned out AMAZING. My partner and I have already devoured half of it (and it was pretty big). I made twice the amount of basil cashew cheeze (because I am a HOUND for any kind of vegan cheese) but followed the rest of the recipe perfectly. I will DEFINITELY be making this again, and again, and again, and … well, you get it. Thank you for this DELICIOUS recipe! Keep ’em coming :)

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Angela Liddon May 19, 2016 at 8:32 am

Thanks so much for the awesome comment, Diane!! I’m glad the lasagna was such a hit. :)

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Trisha Mandes May 16, 2016 at 3:39 pm
Recipe Rating:

Hi Angela. This recipe is awesome — eaten it many times and served it to many SAD eaters and it’s always very well received. Question: if you were to make this lasagna for someone else and only wanted them to re-heat it, how would you recommend they do that?

As the cook, I can assemble it and then have them cook it completely, but they won’t want to wait an hour. I could cook it for 45 minutes and then have them broil it for 5 as the recipe does, but I don’t think that would warm it all the way through. Or I could cook it fully and have them warm it in the oven at 325 for 20 minutes? Thoughts?

Thanks so much. Your recipes are my #1 cookbook and recipe website recommendations as a Nutritionist. Thanks SO much!

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Angela Liddon May 26, 2016 at 1:32 pm

Hey Trisha, Thanks so much for your kind words! :) I haven’t tried this before, but what I would attempt is to cook it for a reduced amount of time (say, 30 minutes), and then have your friend cook it for the remaining amount of time (15 + 5ish?) That should be enough to warm it through, of course a few more minutes probably wouldn’t hurt either. I hope this helps!

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Sophia May 31, 2016 at 5:37 pm

Just finished having this lasagna for dinner! OMG it’s fabulous! Both hubby and I loved it and have added it to my list of “make again” dinners! It makes a large dish – so happy cause we can have it again for dinner tomorrow :)

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elysa June 1, 2016 at 1:46 pm

how long do you think this will stay good in the freezer? trying to plan how soon i can make this before getting too close to due date. my family will be here for the month our baby is due and i would love to have some on hand for after they leave. (while they are here they cook or carry in)

thanks

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elysa June 1, 2016 at 2:23 pm

nevermind – found this, shorter better for quality, but seems like a while (chart on bottom, and last section before chart says times are more for quality)

http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/freezing-and-food-safety/CT_Index/!ut/p/a1/jVHRTsIwFP2a8bKMdgzJMCFmWTSAMiSojL2QC7vdlmwtth0KX28HL2pAadPk9t5z0nNOSUJiknDYFRnoQnAom3vSW9EZ7bn9kI6nffeBjqK32fQxDKk_vzGA5R-AyLuSf2EF9D_–IoHOnISTjKSbEHnTsGZIHGG2gGuPlAqEjMhUkcBQ713GGy0o3JEbQZNzzlOc-BpWfDMgCXiwVSGnjrfmCQOX1YjnuInWZDkpyrqmj2KvHl3OI48Ou3-BpyJ7QS4nIsxnpViffyjZcDXnm8cSmQoUbZradq51ttbi1q0VikoBLnJ203ZzsTOoqfGXa2ZP7Dc-45lhJjjtYCxoixA44CpQrXea5T7QWPUVlpIyNAuQUHGwT5GgdLORYUVpHhOSS6UJvEZBWRbvcaHp2BIi-dq4avgC1eYVk4!/#12

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Tara N June 6, 2016 at 1:07 pm
Recipe Rating:

Hi,

How long with the Basil Cashew cream sauce last? A week? Less than a week?

Thank you,
Tara N

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Maggie July 21, 2016 at 6:17 pm

Hi there!

Just wanted to let you know that I tried out this recipe the other night and it was absolutely FABULOUS. So so good! Easily one of the best lasagna’s I’ve ever had, and I’m don’t even eat vegan all of the time! My fiance is an chef, and I’ve been trying to cook more for him recently. He’s never been critical, but this is the first time that he put a bite in his mouth, his eyes went wide, and he said, “WOW, that’s great!”. Thank you so much! This will definitely be in my usual dinner repertoire !

~Maggie

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Angela Liddon July 22, 2016 at 11:28 am

Thanks so much for the great comment, Maggie! It’s always wonderful to hear when a recipe is a hit. Glad both you and your fiance enjoyed the lasagna. :)

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elizabeth July 29, 2016 at 5:15 pm
Recipe Rating:

Oh my word – I made this last night. This Lemon basil cashew cream is the best combo Ive ever tasted. My ‘not another vegan dish’ husband went back for seconds.
Yum Yum Yum – 6 Stars

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Angela Liddon August 2, 2016 at 12:07 pm

I’m so glad it was a hit all around, Elizabeth! :)

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Tracey August 2, 2016 at 2:14 pm

I’m so excited to try this for my vegan daughter who is headed off to college soon. I’ve read through all of your comments but don’t see a clear answer regarding how it holds up to freezing. I’m planning on making several dishes for her and know she will love this…has anyone tried freezing?

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Barbara Giegerich August 9, 2016 at 2:05 pm
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I love everything about your site, it’s the source I consult most often in my cooking. Just tonight I made the cashew hemp parmesan that is posted with the crowd pleasing ceasar salad, I know it by heart, I’ve made it so many times.
And so it’s with a reasonable degree of humility that I suggest readers of your blog to check out my lasagne recipe. It certainly isn’t as beautifully presented as yours, but it’s a classic vegan lasagne, along with a super easy recipe to make the pasta yourself. Have a look: http://cheekyvegan.de/portfolio-items/classic-vegan-lasagne/

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Angela Liddon August 10, 2016 at 11:44 am

Thanks for your kind words, Barbara – and for sharing that recipe! It looks delish. :)

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Amy August 16, 2016 at 9:21 pm
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I made this lasagna last night, and added LightLife Veggie Breakfast Patties in a layer where you suggested crumbles. I finally got to eat some tonight and it is so amazing that I had two servings! Absolutely amazing, thank you!

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Angela Liddon August 17, 2016 at 4:39 pm

So glad you enjoyed it, Amy!

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Roxane Corrivaux September 1, 2016 at 7:03 pm
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I am so in love with the Lemon basil cashew cheese…. This thing is like.. Heaven!
I made this lasagna tonight, add some eggplant and spicy tofu (instead of patties) and it was absolutely delicious! Thank you :)

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Jamie September 5, 2016 at 12:22 pm
Recipe Rating:

I made this lasagna today for my vegan daughter’s birthday dinner! She really liked it and so did my meat eating husband and son! Great success. I’ll be making this again in the future. I loved the lemon cashew basil cheese.

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Angela Liddon September 6, 2016 at 1:10 pm

I’m glad it was a hit, Jamie! Happy belated birthday to your daughter. :)

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Grace Kim September 10, 2016 at 10:05 pm
Recipe Rating:

I made this for my Mom’s birthday and my entire family absolutely loved it! My family normally isn’t the biggest fan of lasagna because it’s too cheesy and meaty for them, but they loved how this recipe had lots of veggies and the basil cashew cheese made it even better. One of my aunts even said that this was the first time she had lasagna and actually enjoyed it!

I made this the night before because I had a busy day on the day of the party and it came out perfectly. It’s especially good with garlic bread to soak up the sauce.

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Angela Liddon September 12, 2016 at 3:28 pm

So glad it was a hit, Grace!

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Renee Collins September 20, 2016 at 5:07 pm

I’m wondering if this can be prepared a couple of days ahead and frozen?

When I travel, I take my food with me, as it’s hard to get good vegan food in rural areas.

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Angela Liddon October 7, 2016 at 7:24 pm

Hi Renee, I’ve heard that lasagna freezes well, but I haven’t tested it out myself for this particular recipe unfortunately. If you try anything out, please let us know!

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Diane November 24, 2016 at 12:48 pm

This is now a regular recipe of mine (it never fails to be delicious), and people at work request that I make it for them ALL the time. I have frozen it quite a few times, and it always reheats well for future eating. Thanks again for the delicious recipe Angela, I can’t wait to make it again tonight (for the billionth time).

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Lisa October 6, 2016 at 7:14 am

Hi
Would pre cooked Lasagna noodles work as well?

Making this tonight for dinner. :)

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Diane November 24, 2016 at 12:49 pm

I’ve tried it both ways, regular noodles taste a bit better in my opinion – but the precooked noodles version is still DELICIOUS! When I use pre-cooked noodles I generally use two full cans of sauce instead of 1.5. Hope that helps!

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Jen November 6, 2016 at 8:38 pm
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Thank you so much for this recipe! I made it two nights ago, it was gone yesterday to rave reviews, am making another batch for lunches tonight. Delicious, and I” already planning to make it for Christmas day (so I can contribute but be able to enjoy something healthy myself). Thank you!!!

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Angela Liddon November 7, 2016 at 9:36 am

I’m so glad the lasagna was such a hit! I’m sure everyone will love having it on Christmas Day, too. :) Thanks for the lovely review, Jen!

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Jk November 17, 2016 at 7:52 pm

Amazing recipe. It was my first vegan lasagna attempt and I had non-vegans raving about how delicious this lasagna was. I used oven ready brown rice noodles to make it gluten free and also added some roasted eggplant (sweat for 1 hour before).

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Hilda December 8, 2016 at 7:13 am
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I made this for our meat eater father in-law but I added some soy chorizo from Trader’s Joe and he didn’t believe the lasagna was vegan. It was a total hit and the cheeze sauce was to die for, thank you for sharing such a delicious cruelty free recipe!

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Angela Liddon December 8, 2016 at 3:59 pm

That’s so great to hear, Hilda! I love that it won him over. :)

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Linda December 29, 2016 at 1:23 pm

This recipe looks awesome! I’ve been looking for a non tofu cheese.

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Bernadette January 6, 2017 at 12:03 pm
Recipe Rating:

OMG!!! Made this last night … the basil cheez sauce is to die for!! Everyone loved it, including our non-vegan friends! I highly recommend this recipe! Looking forward to leftovers later this week : )

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Caitlin F January 8, 2017 at 8:56 pm
Recipe Rating:

This lasagna is delicious; very flavourful, rich and “cheesy”. I made it tonight for the second time. We can’t wait for the leftovers tomorrow!

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Angela Liddon January 9, 2017 at 10:47 am

Sounds like the recipes a hit! :) Enjoy those leftovers!

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Kathleen MacDonald January 31, 2017 at 3:24 pm

I am about to make this recipe, but I cannot see an ingredient that explains the grated ‘cheese’ topping? What is it?

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Angela Liddon February 14, 2017 at 3:11 pm

Hi Kathleen, Apologies for not getting to this sooner! How did the lasagna turn out? As to your question, I think the grated cheese topping you were asking about is the sprinkle of cheese that goes on at the very last? In the ingredients list, that’s where the Daiya cheese (as much as desired) comes in.

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Isabel Smith February 1, 2017 at 6:48 pm

This is my vegan son-in-law’s favorite lasagna! I just make it with extra basil cashew cheese, because it’s so good!

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MJ March 2, 2017 at 12:46 am
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This is the best vegan recipe I’ve ever tried!!!

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Cara April 19, 2017 at 4:58 am
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I LOVE this… the basil cashew cheese is tha bomb!

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Michele June 22, 2017 at 2:10 pm

This recipe looks delicious. Can I substitute zucchini noodles for the boxed pasta noodles.?

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Angela Liddon June 27, 2017 at 1:30 pm

Hi Michele, What a great idea! I haven’t tried this myself, but I feel like it could work nicely. My only thought is that the lasagna might turn out on the watery side, since the noodles will release water while cooking. If you can pre-cook the zucchini noodles to dry them out, OR salt them and place them in a colander for 30-60 minutes, that could help release water before assembling and baking. I’d love to hear how it goes if you experiment!

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Verity Van Dams July 5, 2017 at 7:05 am
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Hi Angela

This went down really well with my family who are all omni!
I’d never made anything to share and eat with them for fear that they might not like it. SO for my birthday I plucked up the courage and made this and they honestly all loved it! SUCCESS I’ve been met with a lot of resistance in the past but I’m realizing now that they just didn’t know. They just didn’t know that you could get good vegan cheese that melts, or that cashews and nutritional yeast make a kick ass sauce. I’m realizing that I need to be more open and share more with them, show them it’s a joy and not a restriction! I ran into a little problem with the pasta/noodle sheets sticking together. Do you have a tip for this?

Thanks!

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Angela Liddon July 17, 2017 at 11:42 am

Oh, I’m so happy to hear that this was enjoyed by everyone! And what a sweet thing for you to do for your fam on your own birthday, to boot! As for the noodles sticking together, this has happened to me in the past. I think it depends on the brand and type of pasta used to be honest. Which kind of noodle did you use? Gluten-free ones can stick together more than others I’ve found.

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Kimberley August 5, 2017 at 12:39 pm
Recipe Rating:

This is the most amazing lasagna I’ve ever tasted! The basil cashew cheese really makes it phenomenal. I made it with veggie ground round in place of the burgers and really liked the fullness it gave. I’m sure the burgers would do the same thing. Thanks for the recipe.

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Angela Liddon August 8, 2017 at 10:33 am

So glad it was a hit, Kimberley!!

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Ashley August 14, 2017 at 10:44 pm

Hi! I love this dish, it’s so good. Thank you! I want to make it for a big dinner party next week. Should I bake, then freeze? Or, should I freeze after assembly, then bake before dinnertime? Many thanks~

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Angela Liddon August 17, 2017 at 11:33 am

“Hi Ashley, I haven’t tried either method myself, but I think I would probably freeze it after cooking (and cooling) it. My worry if freezing it before baking is that when thawed it could become watery (but again, I’m just guessing). Please let me know which method you try and how it goes!

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Kate Jones August 18, 2017 at 10:56 am

Does this freeze ok?

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Tiffany September 13, 2017 at 8:37 pm

Seriously the best vegan GF recipe EVER!!! My husband recently went vegan then he says ever since I started cooking vegan it’s the best I’ve ever cooked . Thanks to Oh She Glows. You Rock girl!!

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Angela Liddon September 14, 2017 at 11:26 am

Aw, thank you! <3 So glad this recipe's such a big hit!!

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Jade September 18, 2017 at 12:43 am

This recipe has changed my life…along with the kale Ceasar salad recipe!! Definitely 5 stars! The basil cashew cream is majestic to say the least!! I tried another lasagna recipe that used tofu/hummus mixture as the ricotta sub, it was edible but this one hands down has given me life! Happy girl:)

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Bhartendu Joshi November 15, 2017 at 6:26 am
Recipe Rating:

Nice recipe. Love it.

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Ingrid Porisch November 29, 2017 at 5:57 am

This was AMAZING! My roommates absolutely loved it! Can’t wait to make it for my omni fam!

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Angela (Oh She Glows) December 1, 2017 at 8:01 am

So happy to hear this Ingrid, thanks for letting me know!

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Justin December 21, 2017 at 9:58 am
Recipe Rating:

This is so damn good. We’ve made it two years in a row for a Christmas gathering with our family that is all non-vegan. They all make their lasagnas and we bring this to share with them (and for us to eat as vegans). The pan is cleared out each year and we get raving complements from everyone. HIGHLY RECOMMEND!!

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Angela (Oh She Glows) December 21, 2017 at 3:43 pm

Justin, that’s so GREAT to hear!! Thank you for letting me know. I’ll be making this over the holidays too…can’t wait!

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Miss Justine December 22, 2017 at 10:38 pm

I’m allergic to nuts and seeds. Can I substitute tofu instead of cashews? If so, how much tofu should I use?

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Angela (Oh She Glows) December 23, 2017 at 3:13 pm

Hey Justine, I haven’t tried it before, but if I was going to I would start with 1/2 cup chopped tofu in the cheese sauce. Taste it, and add from there (if necessary). Please let me know if you try anything out! Would love to hear how it goes.

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Me January 15, 2018 at 10:19 am

I made this tonight for my brother’s birthday and we were all blown away at how good this was! I always put vegan lasagna in the ‘too hard and probably not that good basket’ but I’d grown really bored of my go to recipes and needed something fresh. This was so simple to make and absolutely delicious! Will be making it again without a doubt, thank you for the recipe.

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Angela (Oh She Glows) January 15, 2018 at 4:20 pm

Whohoo, so glad it went over so well :) Thanks for letting me know!

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Leeann February 1, 2018 at 11:16 am
Recipe Rating:

This lasagne is the best ! My husband and I are not vegan but I cook from both of the Oh She Glows books weekly. My husband, who is a meat and potatoes guy, loves this lasagne so much, he said he would eat this weekly if I made it. And he said he prefers this recipe over any “tradional” lasagne recipe. I have to agree. It’s the bomb !! Thanks Ang !

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Angela (Oh She Glows) February 2, 2018 at 3:44 pm

Well this review just made my FRIDAY I tell you!! heh. Thanks Leeann! I’m so flattered. And honestly, it’s so crazy for me to think about someone cooking from my books every week..that is just so cool. Thank you for all your support. :)

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Angela FITTON March 5, 2018 at 5:22 pm
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Made this yesterday. Thought the cashew sauce was very strong but once all together was beautiful! I have made the same lasagne for years, finally i tried a new one and hit the jackpot first time! Thanks! ( Making your shepphards pie now, another one of my favs)
😀

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Angela (Oh She Glows) March 6, 2018 at 9:12 am

Hey Angela, whohoo…so glad this was such a hit! I’m making it this weekend and I’m going to stuff the cashew cheese into portobello mushrooms and roast it…can’t wait! That’s great you love the shepherd’s pie too! Thanks so much for your feedback.

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Maryanne Gobble March 11, 2018 at 12:27 pm
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I’ve made this twice now and it’s delish. I changed a couple things the second time to make it less expensive and because I like the mellower flavor. I replaced the fresh basil with fresh spinach and tossed in a few spoonfuls of dry Italian seasoning to the cashew sauce. I also left the fake cheese off the top completely and just added more sauce to the top. This will be a stable in our house!

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Angela (Oh She Glows) March 12, 2018 at 10:50 am

Hey Maryanne, Oh I love your tweaks..thanks so much for sharing!

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Maryanne Gobble March 11, 2018 at 12:34 pm

Oh, and 13×9 inch pan and three layers of noodles in sets of 3 worked great for me! The last layer of noodles with only sauce on top.

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Connie MacNeil March 30, 2018 at 1:17 pm

This is our favorite holiday dinner 😻

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Sarah April 1, 2018 at 5:09 pm

Back in my past meat-eating life, I would normally assemble the lasagna without pre-cooking the noodles. It always worked perfectly and it saved so much time! Has anyone tried that with this recipe?

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Angela (Oh She Glows) April 3, 2018 at 2:41 pm

Hey Sarah, I’ve been meaning to try this recipe with the pre-cooked noodles! I know people who swear by them. If anyone has tried it with this recipe, we’d love to hear how it went. :)

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Maria April 19, 2018 at 8:47 pm

I’ve made this several times now – including once gluten free with brown rice lasagna noodles (and you couldn’t tell!) – and it’s incredibly delicious. My husband LOVES it and I do too! He has a dairy allergy and he said he finally “gets” why everyone loves lasagna now! Thanks for this great recipe!

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Angela (Oh She Glows) April 20, 2018 at 7:09 am

Aww what a sweet comment from your husband! That made me smile. Thanks so much for trying this out Maria!

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Kasie April 20, 2018 at 7:15 pm

This was absolutely delicious! I made this last week and it was so good that I will be making it again this week. I did half the amount of nutritional yeast only because I am not the biggest fan of it. Unfortunately it has too strong of a taste for me, but with that said the basil cheese sauce was delicious with half the nutritional yeast and it still had a great cheese flavor. I loved this recipe.

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Angela (Oh She Glows) April 23, 2018 at 6:54 am

Hey Kasie, Thank you so much for your feedback! So glad you enjoyed it with the reduced nutritional yeast :)

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alison April 28, 2018 at 9:06 am

Hi, is there any way I can send a private email to angela? I am desperate for some food advice with all the allergies in my family. Im worried that Im not feeding everyone properly at this point.
our allergies include:
Dairy
Wheat
Yeast
Nuts (except for cashews pistashios and peanuts)
A lot of Raw Veggies and some raw berries
and we do not eat meat..

Help please!

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Angela (Oh She Glows) April 29, 2018 at 10:16 am

Hi Alison, Absolutely you can reach us at press[at]ohsheglows[dot]com :)

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Laura April 30, 2018 at 7:06 am
Recipe Rating:

When your husband keeps saying between bites -” This is so good!” – you know you’ve made a winner. In fact, he wants it on the weekly rotation. This wasn’t hard to make at all, but I told him he’d have to make it if he wanted it weekly. : ). I followed the recipe exactly, except I topped it with some aquafaba everyday cheese that I made, instead of Daiya. Thanks for a yummy recipe!

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Angela (Oh She Glows) April 30, 2018 at 7:12 am

Hey Laura, haha I so agree…so glad you both love it!

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Jamie Jones May 10, 2018 at 7:34 pm

Hi Angela- I’ve made this lasagna several times now and we love it! I plan on taking it to a family reunion next weekend, which will be a 3 1/2 hour drive. I will be making it the day before we leave, since we are leaving early morning. Should I just assemble it, stick it in the fridge overnight, then take it in a cooler, and cook it when I get there? Or should I fully cook it at home the day before, and reheat when we get there?

I got every answer you can think of over the internet, so thought I should go to the source for the best response!

Thanks!

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Angela (Oh She Glows) May 13, 2018 at 7:16 am

Hey Jamie, Oh good question!! I haven’t made this in advance before so I’m not positive. If I was going to try it out, I would assemble it, then wrap it up (make sure the veggies aren’t still hot or it’ll steam itself when wrapped up) + chill it, and cook it when I got there. I’d love to hear how it goes if you do.

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