Seriously The BEST Vegan Lasagna

Yup it’s a bold statement but I stand by it! This is the very BEST vegan lasagna EVER! Layers of tender noodles, grilled veggies like zucchini and mushrooms, cashew ricotta cheese and a hearty, walnut meat Bolognese sauce that is to die for!

Fork and knife cutting into slice of vegan lasagna.

This recipe was originally published in December 2018. It has been updated for content and photos.

Now let me be perfectly clear, making lasagna is a bit of a lengthy process.

BUT I promise, it’s worth it!

Plus, you can prep many of the components ahead of time, if needed.

But if you really don’t have the time, but still want lasagna flavours, try my vegan baked pasta dish or lasagna stuffed portobellos, instead.

Is vegan lasagna healthy?

Not necessarily. As always, it depends on the ingredients being used.

That said, this plant based version is definitely a healthy and wholesome alternative to traditional lasagna.

Using ingredients like zucchini, mushrooms, sun dried tomatoes, nuts, spinach and more!

Ready for the best walnut meat lasagna? No tofu, no “fake” meat, just real, wholesome ingredients, with a no oil option, too.

Hand holding white plate with slice of lasagna inside.

How to make it

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

For the cashew ricotta

First, wilt your spinach or you may use frozen. Squeeze out as much moisture as possible using a clean dish towel or paper towels, and set aside.

Add all the cashew ricotta ingredients (EXCEPT the spinach) to a food processor and process until smooth. (photos 1-2)

Now add the wilted spinach and pulse a few times to gently chop and incorporate, without pureeing. You want beautiful white cheese with ribbons of spinach throughout, not green ricotta. (photos 3-4)

Food processor with cashews, water and seasoning being blended into cashew ricotta.

For the walnut meat sauce (vegan bolognese)

A traditional lasagna uses a ground meat Bolognese sauce. For hearty, meaty flavour and texture I’m using walnuts and mushrooms, plus some sun dried tomatoes.

Add the mushrooms to your food processor and pulse until chopped, without over processing. Then transfer to your pot or deep skillet to sauté. (photos 5-6)

Mushrooms in food processor being chopped and then transferred to pot.

Now add the walnuts and sun dried tomatoes to your processor and pulse until chopped, but don’t over process. (photo 7)

Transfer to your pan with the sautéed mushrooms and continue to sauté. (photo 8)

Add the tomato sauce and all the seasoning, mix well and bring to a gentle boil, cooking for 20 minutes (or longer) and then set your marinara sauce aside until needed. (photo 9)

Food processor with walnuts and sun dried tomatoes and pot of sauce with seasoning.

For the veggies

To “grill” the veggies, slice them and place on baking tray with parchment paper, in a single layer. Then drizzle with oil (if using) and salt and pepper. Broil in the oven until golden and slightly reduced, approx. 3-4 minutes. (photos 10-11)

NOTE: Watch closely to prevent burning.

Sliced mushrooms and zucchini in large baking tray.

For the lasagna noodles

Make sure to save this step for last so they don’t stick together or break, before you get a chance to assemble your vegan lasagna.

Bring a large pot of salted water to boil, and add about half your package of lasagna sheets to the pot, one at time. Do not dump them in and do not overcook! Handle with care.

Carefully remove the cooked lasagna noodles from the boiling water using tongs and place directly into a cold water bath while you continue cooking the sheets.

Alternatively, you may use ready to bake/no boil lasagna sheets.

How to assemble the best vegan lasagna!

Set up some space on your counter to lay out all your lasagna components. Have everything ready to go so you’re not scrambling.

Begin with a thin layer of sauce on the bottom of your lasagna dish. This will prevent the noodles from sticking to your dish. Then add a layer of lasagna sheets for your base. (photo 12)

Add another thin layer of sauce, followed by half of your vegan ricotta cheese. (photos 13-14)

Next, add all the zucchini in a single layer, followed by another thin layer of sauce, and your second layer of lasagna sheets. (photos 15-17)

NOTES: Cut your sheets, if needed to fit into your tray. Alternate the direction of your lasagna sheets with each layer, to make slicing easier once baked.

Collage of images showing layers of lasagna being added into tray.

Add another thin layer of sauce over top the noodles, followed by the remaining half of your cashew ricotta cheese. (photos 18-19)

Now add all your sliced portobello mushrooms in a single layer, followed by the third and final layer of lasagna noodles. (photos 20-21)

Add more sauce on top, ensuring to get sauce in all the corners and covering all your ingredients. (photo 22)

Finally, sprinkle your vegan lasagna with vegan parmesan cheese, if using. (photo 23)

Collage of images showing lasagna layers being assembled into baking dish.

Bake your vegan lasagna and then remove from the oven and let rest for 10 minutes before slicing.

This will give it a chance to set and make slicing a little easier.

Serve garnished with extra parm, red pepper flakes, ground black pepper, or as is.

Hand sprinkling parmesan cheese on slice of vegan lasagna.

FAQs

Can I make it in advance?

Yes, you may prepare all of the components in advance, and fully assemble your vegan lasagna 1-2 days before baking to save you time on the day you’re enjoying.

Can I make it without oil?

Yes, absolutely, just sauté the veggies in water or broth for a simple swap.

Do I have to precook the lasagna sheets?

Check the instructions of your lasagna noodles, as many are labelled ‘ready to bake’ or ‘no boil lasagna noodles’. If not, then make sure to precook before assembling your vegan lasagna.

Can I make any substitutions?

Sure. You may sub the zucchini and portobello mushrooms with other veggies like eggplant, squash or even caramelized onion.

Is there a substitute for the cashews?

Yes. If you cannot have cashews, you may use blanched almonds instead. If you need the lasagna to be nut free, use raw sunflower seeds to replace the cashews and pepitas for the walnuts.

How long does it keep?

You may store leftovers in the refrigerator for up to 4 days.

Can I freeze it?

Yes. You may freeze a fully assembled lasagna before baking to serve on a future date. Or you may freeze leftovers if you won’t consume them within the 4 day time frame.

Expert Tips for Success

Prepare ALL your layers in the order listed, saving the lasagna sheets for LAST. Do not cook your lasagna sheets until you’re ready to assemble. You don’t want them to stick together or get too soggy and break. (Ignore, if using oven ready sheets.)
If you don’t have a powerful food processor, presoak your cashews in hot water for 30-60 minutes to soften them and help them blend smooth. Then drain and make the cashew ricotta as directed.
Squeeze as much moisture as possible from your spinach to prevent a watery cashew ricotta.
Do not puree the spinach. You don’t want green ricotta, just pulse to gently chop and distribute.
Make sure not to over process the mushrooms, walnuts or sun dried tomatoes. You want nice, hearty texture for the best vegan lasagna.
For the lasagna noodles, do not overcrowd them in your pot of boiling water when precooking. Also make sure to transfer the sheets to a water bath, immediately once tender. Or, use ready to bake sheets.
Cut your lasagna sheets, as needed, to fit nicely into your baking dish.
Alternate the direction of your three lasagna sheet layers, to make slicing easier once baked.
To keep this recipe vegan, check the lasagna package label to ensure there are no eggs as some dried lasagna sheets may contain egg.

More veganized Italian favourites

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Is vegan lasagna healthy?