Easy Vegan Lasagna

Easy Vegan Lasagna


January 16, 2020

5.0 1

This delicious dairy-free and gluten-free Vegan Lasagna swaps out the noodles with zucchini (courgettes) and is excellent when paired with an easy cashew cream sauce.

  • Prep: 45 mins
  • Cook: 45 mins
  • 45 mins

    45 mins

    1 hr 30 mins

Easy Vegan Lasagna


1. Preheat oven to 350 degrees.

2. Place the cashews in a medium-sized glass bowl. Boil 2 cups water and pour over the cashews. Set aside for 45 minutes to 1 hour while you slice the zucchini and make the tomato sauce.

3. Heat the olive oil in a large sauce pan or deep-sided skillet. When shimmering, add the onions and sauté on medium-low heat until starting to turn golden brown. Add the garlic, oregano and crushed red pepper and sauté 1-2 minutes.

4. Increase the heat to medium and add the tomato paste. Continue cooking until the tomato paste is fragrant and turns a dark red.

5. Add the carrots and button mushrooms and stir to coat.

6. Add the diced tomatoes and allow to simmer for 10 minutes.

7. Add the red lentils and lemon juice, stir and remove from heat.

8. Using a mandolin (or a sharp knife), thin slice the zucchini lengthwise into ¼” strips. Place the strips on a clean towel (or paper towels) and sprinkle with 1 tsp. salt. Allow to rest for 10 minutes, then pat dry.

9. In a blender, combine the soaked cashews (drained from soaking water and rinsed) with water, lemon juice, nutritional yeast, garlic and salt. Blend until creamy.

10. Lightly coat a deep baking dish with olive oil, then make a bottom layer of slice zucchini, add a thin layer of cashew cream and season with salt and pepper. Then add a layer of tomato sauce. Repeat this process two more times.

11. Bake for 45 minutes at 350 degrees. Remove from oven and allow to rest for 10 minutes. Top with fresh basil and vegan parmesan.

Recipe Credit Source: https://herbivoreskitchen.com/2020/01/easy-vegan-lasagna-recipe/


For The Sauce & Zoodles:

1 cup Yellow Onion, chopped

2 cloves of Garlic, minced or pressed

1 tbsp Extra Virgin Olive Oil

2 tbsp Tomato Paste

1 tsp Dried Oregano

1/2 tsp Crushed Red Pepper

8-10 Button Mushrooms, washed and dried

2 Carrots, washed and dried

1 28 oz. Can of Diced Tomatoes

1/2 cup Water

1 tbsp Fresh Lemon Juice

1/2 cup Dried Red Lentils, rinsed and dried

Fresh torn Basil

For The Cashew Cream:

1 cup Cashews or Cashew pieces soaked in hot water

1/2 cup Water

1 tbsp Fresh Lemon Juice

1 tbsp Nutritional Yeast

1 Clove of Garlic, peeled

Pinch of Sea Salt


1 Review

Lynn Diamond

January 29, 2020

This is delicious! My husband (who isn’t vegan) and I REALLY enjoyed it. I omitted the lentils and red pepper flakes (neither of which we ever eat) and used organic brown rice lasagne noodles in addition to a couple of layers of thinly sliced zucchini. I used cremini mushrooms instead of button mushrooms which give a “meaty” taste and texture. I followed the remainder of the recipe as written.
I know this won’t be the last time I make it… Thanks for sharing!

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