Vegan Lasagna With Cashew Ricotta Recipe
You’ll discover how cashews transform into a creamy, dairy-free ricotta that rivals the traditional version in this plant-based vegan lasagna. By layering nutrient-rich vegetables with gluten-free noodles and a robust tomato sauce, you’re creating more than just dinner – you’re crafting a sustainable, protein-packed meal that supports both personal and planetary health. Let’s explore how this classic comfort food gets a conscious makeover without sacrificing the satisfying flavors you’ve always loved.
Overview
- Blend soaked cashews with nutritional yeast, lemon juice, dried basil, and oregano to create a creamy dairy-free ricotta substitute.
- Layer no-boil lasagna noodles with homemade tomato sauce, cashew ricotta, and sautéed vegetables in a 9×13 baking dish.
- Bake covered at 375°F for 25 minutes, then uncovered for 15 minutes until golden brown.
- Let lasagna rest for 15 minutes before serving to ensure clean, firm slices.
- Each serving provides 12g protein and 8g fiber, making it a nutritious plant-based alternative to traditional lasagna.
Classic Comfort Food Made Plant-Based
Vegan Lasagna
Transform traditional Italian comfort food into a plant-based masterpiece with this dairy-free lasagna. Featuring homemade cashew ricotta and layers of fresh vegetables, this hearty dish delivers authentic flavors and textures while being completely vegan. Perfect for family gatherings or meal prep, this lasagna proves that plant-based cooking can honor classic recipes while adding nutritious, modern twists.
Ingredients
- 2 cups raw cashews, soaked overnight
- 3 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 package no-boil lasagna noodles (egg-free)
- 2 (28 oz) cans crushed tomatoes
- 6 cloves garlic, minced
- 2 cups mushrooms, finely chopped
- 4 cups fresh spinach
- 2 zucchini, sliced thin
- 2 bell peppers, diced
- 1 cup ground nuts for vegan parmesan
- Salt and pepper to taste
- Water as needed
Instructions
- Drain soaked cashews and blend with nutritional yeast, lemon juice, herbs, and water until smooth and creamy
- Prepare sauce by combining crushed tomatoes, garlic, mushrooms, and Italian herbs in a large pot
- Sauté zucchini, bell peppers, and spinach separately until tender
- Spread a thin layer of sauce in a 9×13 baking dish
- Layer no-boil noodles, cashew ricotta, vegetables, and sauce
- Repeat layers 3 times, finishing with sauce
- Top with homemade vegan parmesan
- Cover with foil and bake at 375°F for 25 minutes
- Remove foil and bake additional 15 minutes until golden
- Let rest 15 minutes before serving
Top Tips
- Soak cashews for at least 8 hours for the creamiest ricotta
- Use a high-powered blender for smooth cashew ricotta
- Pat vegetables dry after cooking to prevent excess moisture
- Make extra cashew ricotta for other recipes
- Allow lasagna to cool slightly for cleaner slices
- Press excess water from spinach before layering
Variations
- Add vegan meat crumbles for extra protein
- Include roasted eggplant layers
- Use gluten-free lasagna noodles
- Add caramelized onions
- incorporate butternut squash puree between layers
- Use sun-dried tomatoes in the sauce
Nutritional Guide
| Per Serving (1/8 of lasagna) | |
|---|---|
| Calories | 320 |
| Protein | 12g |
| Carbohydrates | 42g |
| Fat | 14g |
| Fiber | 8g |
| Iron | 15% DV |
This vegan lasagna is rich in plant-based protein, healthy fats from nuts, and essential nutrients including iron and calcium from dark leafy greens. One serving provides approximately 25% of daily fiber needs and significant amounts of B-vitamins from nutritional yeast.
Frequently Asked Questions
Can I Freeze This Vegan Lasagna for Later Use?
You can definitely freeze your lasagna! For ideal freezing duration, store it up to 3 months. When you’re ready, thaw it overnight in your fridge and reheat until it’s bubbling with plant-based goodness.
How Long Will Cashew Ricotta Last in the Refrigerator?
Your homemade cashew ricotta’s shelf life is 5-7 days when stored properly in an airtight container. For ideal storage conditions, keep it in the back of your fridge where temperature remains most consistent.
Is There a Nut-Free Alternative for the Cashew Ricotta?
You can easily make a creamy tofu ricotta alternative by blending firm tofu with nutritional yeast, lemon juice, and herbs. This soy-based ricotta substitute is protein-rich and works perfectly in all your favorite recipes.
What’s the Best Way to Prevent the Lasagna Noodles From Sticking Together?
When boiling noodles beforehand, stir them gently to keep them separate. Once they’re al dente, lay them flat on a clean kitchen towel. Don’t forget to generously oil your baking dish before layering.
Can I Use Gluten-Free Lasagna Noodles in This Recipe?
Yes, you can absolutely use gluten-free lasagna noodles! They’re a perfect substitution for anyone with dietary restrictions. Just check that they’re pre-cooked or no-boil, as cooking times may vary slightly from regular noodles.
Before You Go
You’ve reimagined a beloved comfort food into a nourishing, plant-based masterpiece. By swapping dairy for cashew ricotta, you’re not only creating a cruelty-free dish but also packing it with heart-healthy fats and protein. This vegan lasagna proves that classic Italian cuisine can be both sustainable and satisfying. Whether you’re plant-based or simply exploring meat-free options, this recipe will become your new go-to comfort food.
