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.
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.
I also saved time by using bottled pasta sauce (1.5 bottles), but you can make homemade marinara sauce if you prefer!
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.
(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.
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!
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?
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.
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!
Vegan Lasagna with Basil Cashew Cheeze
Yield
6
Prep time
Cook time
Total time
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.
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
- 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.
- 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.
- Meanwhile, bring a large pot of water to boil. Boil lasagna noodles for 8 minutes, drain, and rinse immediately with cold water.
- 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.
- 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.
Tip:
- * 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.
Nutrition Information
(click to expand)
Drool.
Now, my mind is swirling with a seasonal lasagna recipe like pumpkin or squash lasagna. I think that would be really good!
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!
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!
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.
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.
This looks fabulous! One question, can you freeze this recipe?
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!
I made this for dinner tonight. Wow! My lasagna craving was totally satisfied.
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.
Aw thank you both!
This recipe looks delicious!! Do you know if it would also work with rice pasta noodles?
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!
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.
Hi.
Does this freeze well?
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.
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!
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!
I don’t have any fresh basil for the cheez sauce… Can I use dried basil?
I did and it was great! I used 1 tablespoon of dried.
Really delicious! I used brown rice noodles and I added spinach, eggplant, & mushrooms. A huge hit! I’ll be making this again.
Another hit in my house! Thanks for making it easy to be vegan!
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!
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!
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!!
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
This is my favorite lasagna recipe!
Wow this was so lush! Thank you! Can you freezer a batch of cashew cheese? Xx
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!
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.
Can you freeze this lasagna and is it better to freeze before or after cooking it.
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
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
Great lasagna!!! Changed the mushrooms for shelled soybeans (edamame) and the kids loved it!
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!!
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!
Just made this, it’s absolutely delicious!!
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.
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!
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.
Hate to be a buzzkill but is there anywhere I can find the nutritional breakdown? Trying to watch my girlish figure. ?
What veggie burgers do you prefer for this recipe? Thanks
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!!
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!! :)
So happy to hear you enjoyed the lasagna, Nicole! Thanks for the sweet comment. :)
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.
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.
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.
I’ve now made this several times—it’s consistently fantastic. Thank you!
Hi Amelia, I’m so happy to hear you love this dish so much!
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?
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!
This is by far the best vegan lasagna I’ve ever had! Thank you!
I’m so glad the recipe was a hit, Lenora! thanks for the lovely comment. :)
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 :)
Thanks so much for the awesome comment, Diane!! I’m glad the lasagna was such a hit. :)
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!
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!
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 :)
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
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