The Best Vegan Lasagna

The Best Vegan Lasagne

A delicious, oil-free, healthy alternative to the classic.



For the filling:

1/41 cup vegetable broth (add in stages)

1 medium yellow onion, peeled and diced

2 sticks celery, diced

1 large carrot, peeled and diced

4 cloves finely chopped garlic

1/2 teaspoon  freshly ground black pepper

1 teaspoon dried savory herbs (I used Herbes de Provence)

1, 8oz  packet sliced mushrooms, cremini, button, shitake – your choice

2 cups roughly chopped baby spinach or baby kale

1, 26 oz box/can chopped tomatoes

1 1/2 tablespoons tomato paste

1 tablespoon balsamic vinegar

For the cashew sauce:

1 1/3 cups raw cashews

1/23/4 cup filtered water

1 tablespoon Nutritional Yeast

1 1/2 teaspoons white wine vinegar

Zest and juice of a lemon

1/2 teaspoon dried savory herbs

Pinch of fresh ground black pepper

1 packet pre-cooked Lasagna sheets


  1. Preheat the oven to 400F
  2. Heat 1/4 cup vegetable stock in a large pan. Add the diced onions and allow to cook for approximately 5-7 minutes or until soft and translucent. If the pan becomes dry add a little more stock.
  3. Add the celery, carrots, and garlic. Sprinkle over the black pepper, and dried savory herbs. Stir to combine and add more stock if necessary. Cook for another 3-5 minutes to soften.
  4. Place the sliced mushrooms and roughly chopped spinach/kale in the pan, then pour in the chopped tomatoes, the tomato paste, any remaining vegetable stock, and the balsamic vinegar.  Combine.
  5. Allow the mixture to come to a boil, then turn down to a simmer while you make the cashew sauce, partially cover the pan.
  6.  To make the cashew sauce place all the ingredients (using only 1/2 cup filtered water, to begin with) in a high-speed blender and blitz until smooth. You want the sauce to be a thick creamy consistency, add the remainder of the water if necessary.
  7. To assemble the lasagna use an 8 x 11-inch oven-proof dish. Spoon a layer of the vegetable sauce over the bottom of the dish, place a layer of the pre-cooked lasagne sheets on top then spoon over some cashew sauce.
  8. Repeat until you have used up all the ingredients.
  10. Cover the lasagna with foil or parchment paper, place the dish on a baking sheet, and put in the oven for 40 minutes.
  11. Remove the lasagna from the oven, take off the foil. Test with a knife to see if the noodles are soft. Return to the oven for 5 – 10 minutes to crisp up the top.
  12. Serve immediately or allow to cool and refrigerate.

Keywords: the best vegan lasagna

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