It’s rare for a vegan recipe to taste as good as the original, but this vegan lasagna comes pretty close. It’s the perfect swap when you want a family style recipe for an Italian feast that abides by everyone’s diet restrictions. Maybe someone is dairy-free, another is vegetarian, or you’ve got a bunch of full vegans at your table. Regardless, everyone including the meat eaters will be happy with this meal.
This satisfying meat-free lasagna is made with blended cashews for richness and creaminess without any dairy. Mushrooms and spinach add extra heft and a healthy dose of veggies that even your kids will enjoy eating. If you don’t have a ton of experience making cheesy non-dairy alternatives, don’t be intimidated by the cashew cream component. All of you have to do is boil the cashews down until tender and then blend with water and nutritional yeast to get that thick and melty texture. Adding herbs and spices will get you all the flavor you need!
Lasagna also makes for an easy make-ahead meal since it freezes and reheats quite well. Whip up this vegan lasagna whenever you have the time during a busy week and pop it into the oven for a warm and hearty dinner that’ll be ready in no time.
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- 2 Tbsp.
olive oil, divided
- 2
cloves garlic, pressed
- 1 c.
raw cashews
-
Kosher salt and pepper
- 8 oz.
small cremini mushrooms, cut into ¼ in pieces
- 8 oz.
shiitake mushrooms, cut into ¼ in pieces
- 1 1/2 c.
marinara sauce, divided
- 1/4 c.
nutritional yeast
- 2 c.
baby spinach, chopped
- 1/2 c.
flat leaf parsley, chopped plus more for serving
- 1/2 c.
fresh basil, plus more for serving
- 8
no-bake lasagna noodles
-
- Step 1Heat oven to 425°F. Heat 1 tablespoon oil and garlic in a small saucepan on medium until sizzling, about 1 minute. Remove from heat and stir in cashews, then ½ tsp each salt and pepper. Add 1½ cups water and bring the mixture to a boil. Reduce heat and simmer until cashews are tender, 10 to 12 minutes.
- Step 2Meanwhile, heat remaining Tbsp oil in a large skillet on medium-high. Add mushrooms, season with ¼ tsp each salt and pepper and cook, tossing occasionally, until golden brown and tender, 6 to 8 min. Remove from heat and stir in 1 cup marinara sauce.
- Step 3Transfer cashew mixture to a blender, add nutritional yeast and ¼ cup water and puree until smooth. Transfer to a bowl and fold in spinach, parsley and basil. Spread remaining ½ cup marinara on the bottom of an 8-inch square baking dish. Top with 2 noodles.
- Step 4Spread one-quarter (about ¼ cup) mushroom marinara on top, followed by one-quarter of the cashew mixture. Repeat twice. Place the remaining 2 noodles on top; spread with the remaining sauce and dollop with the remaining cashew mixture.
- Step 5Cover tightly with an oiled piece of foil (to prevent sticking) and bake for 25 minutes. Uncover and bake until the noodles are tender, 5 to 8 minutes more. Sprinkle with additional parsley and basil before serving.
NUTRITIONAL INFORMATION (per serving): About 482 cal, 22.5 g fat (3 g sat), 0 mg chol, 740 mg sodium, 56 g carb, 9 g fiber, 11.5 g sugar (0 g added sugar), 19 g pro
Did you make this recipe? Comment below!
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.
Loren Cecil joined the Good Housekeeping team as a freelance contributor in November 2021 after interning in the Test Kitchen while in graduate school. She has an undergraduate sociology degree from Tulane University and a Masters in Journalism from NYU. Her gourmet mom and four years in New Orleans fostered her passion for food and cooking, which she uses to craft mouthwatering write-ups for the Food Department.
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