Vegan Lasagna
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.
A stunning vegan lasagna with rich mushroom lentil ragu and a silky cashew bechamel sauce layered between tender pasta sheets.
Nutrition per serving
Ingredients
pasta
vegetables
protein
sauce
bechamel
aromatics
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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