Name: The BEST Vegan Lasagna
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: Lasagna Noodles; Spinach (3 cups); Marinara Sauce (24 oz.); Vegan Mozzarella Cheese (2 cups); Raw Cashews (1 cup); Nutritional Yeast (½ cup); Garlic (1 clove); Basil (1 tsp.); Oregano (1 tsp.); Salt (1 tsp.); Lemon Juice (2 tbsp.); Firm Tofu (1 block); Olive Oil (1-2 tbsp.)

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The aroma of bubbling marinara sauce fills your kitchen as this beautiful dish bakes in the oven, deliciously golden from the vegan cheese. Just imagine slicing into the layers of tender noodles, rich cashew tofu ricotta, and vibrant spinach, pooling with that comforting marinara. If that’s not enough to make your mouth water, let me transport you to a moment from my childhood. When my mom would whip up her special lasagna on the weekends, the entire house would buzz with the warmth of family and good food, and now, I’ve recreated that essence with The BEST Vegan Lasagna.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make The BEST Vegan Lasagna
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
The BEST Vegan Lasagna

With holidays just around the corner or just a cozy night in calling your name, this recipe is your ticket to delightful and guilt-free indulgence. It’s not just a meal; it’s a heartwarming experience waiting to unfold in your kitchen. Ready to dig in and make your own memories? Let’s get this vegan lasagna party started!

Why You’ll Love This Recipe

Simple & Quick: Whip this up in just an hour, perfect for weeknight dinners!
Irresistible Flavor: Every bite bursts with fresh veggies and a creamy, cheesy filling.
Eye-Catching Appeal: It’s a colorful masterpiece that looks great on any table.
Flexible Serving: Perfect for holidays, gatherings, or an indulgent weeknight treat!
Diet-Friendly Options: This recipe is vegan, gluten-free, and can be nut-free too!

Ingredients You’ll Need

Lasagna Noodles: The foundation of your layers, opt for gluten-free if needed. Cook and cool to keep them from sticking.
Spinach (3 cups): Use fresh or frozen; this veggie adds a vibrant color and nutrients.
Marinara Sauce (24 oz.): Choose your favorite store-bought or homemade sauce for that perfect flavor.
Vegan Mozzarella Cheese (2 cups): A melty topping that brings the dish together. Look for brands that melt well.
Raw Cashews (1 cup): Soaked or boiled, these create a creamy base for your ricotta.
Nutritional Yeast (½ cup): Adds a cheesy flavor, making it a must for all vegan dishes.
Garlic (1 clove): Freshly minced for that aromatic kick.
Basil (1 tsp.): A staple herb that heightens flavor—dried works fine!
Oregano (1 tsp.): Essential for that authentic Italian taste to round out your filling.
Salt (1 tsp.): To bring out all the delicious flavors.
Lemon Juice (2 tbsp.): Brightens the ricotta and adds zest to your layers.
Firm Tofu (1 block): Don’t press it! Just drain and crumble for a creamy texture without excess moisture.
Olive Oil (1-2 tbsp.): Helps blend everything smoothly for the ricotta.

How to Make The BEST Vegan Lasagna

Preheat and Prepare: Preheat your oven to 350°F. This step ensures that your vegan lasagna is bubbling hot by the time it’s ready to serve. Meanwhile, bring a small saucepan of water to boil for the cashews if they are not pre-soaked. Once boiling, reduce to a simmer, adding the cashews to soften them up in about 10 minutes. Once soft, drain and set them aside.

Cook Noodles: Following the package instructions, cook 9 lasagna noodles in a large pot of salted water. Aim for al dente, so they don’t turn mushy in the oven. After cooking, drain the noodles and rinse them briefly under cold water to prevent sticking.

Mix the Ricotta: In a food processor, add the softened cashews, nutritional yeast, minced garlic, basil, oregano, salt, and lemon juice. Crumble the drained tofu into small chunks and toss it in. Blend everything together until it becomes thick yet spreadable, adding a tablespoon or two of water for creaminess if needed.

Assemble the Layers: Begin your layering in a 9×13 inch baking pan. Spread 1 cup of marinara sauce onto the base, creating a flavorful barrier. Place 3 noodles on top, then generously spread some of that creamy cashew tofu ricotta over the noodles. Next, pile on 1 ½ cups of fresh spinach, followed by ⅔ cup of marinara. Repeat this exciting sequence for more layers!

Finalize and Bake: Finish with the last trio of noodles on top, spooning over any remaining dairy-free ricotta and pouring the rest of the marinara sauce over the entire dish. Top this masterpiece with shredded vegan mozzarella cheese. Pop the pan into the oven and bake for 20-25 minutes, until the cheese melts and starts bubbling around the edges.

Storing & Reheating

Once the excitement of your meal dies down, you can store leftovers at room temperature for a couple of hours or refrigerate them in a sealed container for up to 5 days. If you want to freeze your vegan lasagna, it holds up well for up to 3 months. To reheat, simply warm individual servings in the microwave for about 2-3 minutes or pop it back in the oven at 350°F for around 15-20 minutes, just until heated through. Keep in mind that some texture may change after freezing, but refreshing it with a sprinkle of fresh herbs can work wonders!

Chef’s Helpful Tips

Ensure your cashews are fully softened to achieve that creamy texture.
Don’t overcook the noodles; they should be slightly firm before baking.
Want extra flavor? Add sautéed onions or mushrooms into the spinach mix.
If it looks a bit dry after baking, consider adding a splash of marinara sauce when reheating to bring back moisture.
Feel free to make this dish a day ahead; it tastes even better when flavors meld overnight.

With each slice of The BEST Vegan Lasagna, you’re inviting flavors that dance on the palate and warmth that fills the heart. This dish isn’t just about the ingredients, but the memories you’ll create with every bite. So, whether you’re cooking for friends, family, or simply treating yourself, I’m excited for you to give this recipe a whirl and embellish your table with vegan delight.

Recipe FAQs

Can I use gluten-free noodles?

Absolutely! Gluten-free lasagna noodles work wonderfully in this recipe. Just ensure you adjust the cooking time per the package instructions, as they can vary.

How can I make this lasagna nut-free?

If you want to make this nut-free, you can replace the cashews with silken tofu or a store-bought nut-free ricotta. The flavor will still be delightful and creamy.

Can I add different vegetables?

Definitely! Feel free to customize with vegetables you love. Zucchini, mushrooms, or even roasted bell peppers can make excellent additions, enhancing both texture and flavor.

How does it freeze?

This vegan lasagna freezes really well! Just cut it into portions before freezing to make reheating easier. Just be sure to wrap it tightly in foil or use a freezer-safe container for best results.