Description

This Healthy Vegan Lasagna is a comforting, wholesome twist on the classic lasagna. Packed with layers of rich tomato sauce, plant-based ricotta, and hearty vegetables, it’s a satisfying, guilt-free dish that feels just as indulgent as the traditional version.

Ingredients

Units Scale

1 package whole wheat lasagna noodles (or gluten-free if needed)
2 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
2 cups mushrooms, sliced
2 zucchinis, thinly sliced
1 cup spinach or kale, chopped
1 can (15 oz) crushed tomatoes
1 can (6 oz) tomato paste
1/2 cup water
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes (optional)
1 cup raw cashews, soaked in water for 4 hours or overnight
1/4 cup lemon juice
2 tbsp nutritional yeast
1/4 tsp garlic powder
1/4 tsp salt
1/2 cup dairy-free mozzarella shreds (optional)
Fresh basil leaves (optional, for garnish)

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Instructions

Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions. Drain and set aside.
In a large pan, heat olive oil over medium heat. Add diced onion and garlic and sauté for 3-4 minutes until softened.
Add the mushrooms and zucchini to the pan and cook for an additional 5-6 minutes, until the vegetables release their moisture and begin to brown.
Stir in the chopped spinach or kale and cook for 2 more minutes until wilted. Pour in the crushed tomatoes, tomato paste, water, oregano, basil, and red pepper flakes. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens. Adjust seasoning with salt and pepper.
While the sauce simmers, make the vegan ricotta: Drain and rinse the soaked cashews. In a food processor, combine cashews, lemon juice, nutritional yeast, garlic powder, and salt. Blend until smooth and creamy. If the mixture is too thick, add a bit of water to reach your desired consistency.
In a 9×13-inch baking dish, spread a thin layer of tomato sauce on the bottom. Layer with lasagna noodles, followed by the cashew ricotta, sautéed vegetables, and a bit of tomato sauce. Repeat until all ingredients are used, finishing with a layer of sauce on top.
If using, sprinkle the dairy-free mozzarella shreds on top of the lasagna.
Cover with foil and bake for 25 minutes. Then, uncover and bake for an additional 10-15 minutes, until bubbly and lightly browned.
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves before serving.

Notes

For a richer sauce, add a splash of red wine to the tomato sauce while simmering.
Feel free to add any additional vegetables like bell peppers or eggplant to the filling.
For a creamy layer, you can also add a dollop of dairy-free ricotta or cashew cream between the layers.
This lasagna can be made ahead and refrigerated for up to 2 days or frozen for up to 3 months.

Nutrition

Serving Size: 1 slice
Calories: 270
Sugar: 7g
Sodium: 400mg
Fat: 16g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg