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A slice of best vegan lasagna

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A slice of best vegan lasagna

The Best Vegan Lasagna

  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings 1x
  • Category: dinner, main dish
  • Method: bake
  • Cuisine: American, Italian
  • Diet: Vegan

Description

The best vegan lasagna! Layers of homemade cauliflower cashew ricotta with roasted eggplant, zucchini and mushrooms. My favorite vegan lasagna recipe I’ve ever tried. 


  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings 1x
  • Category: dinner, main dish
  • Method: bake
  • Cuisine: American, Italian
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 12 servings 1x
  • Category: dinner, main dish
  • Method: bake
  • Cuisine: American, Italian
  • Diet: Vegan
Scale

Ingredients

Vegetable Filling:

  • 1 pound mushrooms, stems removed and chopped
  • 1/2 pound zucchini, chopped (about 1 large zucchini)
  • 1/2 pound eggplant, peeled and chopped (about.1 small eggplant)
  • 6 garlic cloves, minced
  • olive oil, for coating
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper

Cauliflower Ricotta Filling:

  • 8 ounces cauliflower florets
  • 1 cup raw cashews
  • 3/4 teaspoon salt
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon fresh lemon juice
  • 45 leaves fresh basil
  • large handful of fresh spinach, optional

Other Ingredients:

  • 45 cups marinara sauce
  • 12 lasagna noodles, cooked (or use no-bake noodles)*
  • Vegan mozzarella, for topping**
  • Fresh basil, for garnish

Instructions

  1. Preheat oven to 425 degrees F. Place the vegetables on a large baking sheet (may need two depending on size) and drizzle with olive oil, garlic and salt and pepper. Use your hands to coat the sheet well, making sure the vegetables are well coated.
  2. Bake for 30-35 minutes until vegetables are well cooked and tender, stirring halfway through. Remove and set aside.
  3. While the vegetables are cooking, make the ricotta. Add the cauliflower and cashews to a medium saucepan and cover with water. Bring to a boil and simmer for 20 minutes until very soft. Drain and place in a blender or food processor along with the salt, olive oil and lemon juice. Blend until very creamy, scraping down the sides as needed.
  4. Add in the basil and spinach and pulse a few times to combine.
  5. To assemble: reduce oven to 375 degrees F. Spread a heaping cup of marinara sauce in the bottom of a 9×13″ casserole dish, then cover with 4 lasagna noodles. Depending on the shape of your dish, you may have to break the noodles to evenly cover the bottom.
  6. Spread 1/2 of the ricotta on top, spreading the ricotta as evenly as possibly over the noodles (I use a back of a spoon). Add half of the vegetables.
  7. Repeat: a heaping cup of marinara to cover, noodles, ricotta, vegetables. Finish with a layer of noodles and a generous covering of marinara sauce making sure to cover the entire lasagna. Cover with mozzarella.
  8. Cover the dish with aluminum foil or an upside down baking sheet on top and cook for 40 minutes. Remove the cover and let cook an additional 5 minutes to melt the cheese and brown slightly. Remove and let cool for at least 15 minutes, then garnish with more basil.

Notes

*If you use no-bake noodles, then make sure to use enough sauce to allow the noodles to cook.

** I highly recommend Violife shredded mozzarella or Miyokos mozzarella ball.

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