How to Make the Perfect Vegan Lasagna
Italian · Medium · 80 min · 8 servings
This show-stopping vegan lasagna layers tender pasta sheets with a hearty mushroom and lentil ragu and a creamy cashew bechamel that nobody would believe is completely dairy-free. This vegan recipe takes a little time to prepare but the deeply satisfying result is absolutely worth every minute of effort.
Why this recipe works
This Vegan Lasagna recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 80 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 520 calories with 22g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 12 sheets lasagna noodles cooked
- 400 g mushrooms finely chopped
- 1 cup cooked green lentils
- 2 cans crushed tomatoes
- 1.5 cups raw cashews soaked
- 0.25 cup nutritional yeast
- 2 cups plant milk
- 3 cloves garlic minced
Step by step instructions
Step 1: Make the Mushroom Ragu
Saute garlic in olive oil for 1 minute then add the finely chopped mushrooms and cook on high heat for 8 minutes until all moisture evaporates and mushrooms are golden. Add cooked lentils and crushed tomatoes then simmer for 15 minutes until thick.
Step 2: Blend the Cashew Bechamel
Drain soaked cashews and blend with plant milk, nutritional yeast, a pinch of nutmeg, salt, and pepper in a high-speed blender for 2 minutes until completely smooth and creamy. This vegan bechamel should be pourable but thick enough to coat a spoon.
Step 3: Layer the Lasagna
Preheat oven to 180C or 350F. In a large baking dish spread a thin layer of ragu on the bottom. Add a layer of cooked lasagna sheets then more ragu, a drizzle of bechamel, and repeat the layers ending with a generous top layer of cashew bechamel.
Step 4: Bake Until Golden
Cover the lasagna dish tightly with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 to 20 minutes until the top is golden and bubbling. Let rest for 10 minutes before slicing and serving this impressive vegan dish.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- raw cashews → silken tofu blended smooth for a lower fat nut-free vegan bechamel
- green lentils → chopped walnuts for a meatier texture and richer flavor in the ragu
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using a watery ragu that makes the lasagna soggy so always ensure the mushroom and tomato mixture has simmered down to a very thick consistency
- Not letting the finished lasagna rest for at least 10 minutes before cutting which causes it to collapse and fall apart when serving
Nutrition facts
Per serving: 520 calories, 22g protein, 68g carbs, 18g fat, 10g fiber.
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