5 Star Vegan Lasagna Recipe That Everyone Will Love

Lasagna is a classic comfort food that has won hearts around the world, and with this 5 Star Vegan Lasagna Recipe, you don’t have to miss out on the indulgence just because you follow a plant-based lifestyle.

This recipe combines layers of rich, savory tomato sauce, creamy cashew-based béchamel, and hearty vegetables, all nestled between tender sheets of pasta. Whether you’re a seasoned vegan or simply looking to try something new, this dish is designed to impress both your taste buds and your guests.

It’s perfect for family dinners, potlucks, or any occasion where you want to showcase plant-based cooking at its finest.

What makes this vegan lasagna truly stand out is its balanced flavors and textures—from the robust, herb-infused tomato sauce to the luscious, cheesy cashew cream. Plus, it’s packed with nutrition, featuring wholesome ingredients that satisfy and nourish.

If you’ve tried vegan lasagnas before and found them lacking, this recipe will change your mind. Ready to create a memorable meal that’s both comforting and cruelty-free?

Let’s dive right in!

Why You’ll Love This Recipe

This vegan lasagna is perfect for anyone seeking a delicious, hearty meal without any animal products. Here’s why it’s a winner:

• Rich and creamy: The cashew béchamel sauce adds a luxurious creaminess that rivals traditional cheese sauces.
• Loaded with vegetables: Spinach, mushrooms, and zucchini add both nutrition and flavor.
• Flavor-packed tomato sauce: Simmered with garlic, onions, and Italian herbs for a deep, satisfying taste.
• Easy to assemble: Layering is straightforward, making it approachable for cooks of all skill levels.
• Make-ahead friendly: Prepare it in advance, freeze, or refrigerate for busy weeknights.

Ingredients

• 12 lasagna noodles (regular or gluten-free, cooked according to package instructions)
• 2 cups raw cashews (soaked in hot water for 30 minutes)
• 3 cups fresh spinach (roughly chopped)
• 2 cups mushrooms (sliced, cremini or button)
• 1 medium zucchini (thinly sliced)
• 1 large onion (finely chopped)
• 4 cloves garlic (minced)
• 28 oz canned crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried thyme
• 1/2 tsp red chili flakes (optional, for a subtle kick)
• 2 tbsp olive oil
• 1/4 cup fresh basil (chopped)
• 2 tbsp nutritional yeast (for cheesy flavor)
• Salt and pepper to taste
• 3 cups unsweetened plant-based milk (almond, soy, or oat)
• 3 tbsp all-purpose flour
• 2 tbsp vegan butter or olive oil
• 1 tbsp lemon juice

Equipment

• Large pot for boiling noodles
• Large skillet or sauté pan
• High-speed blender or food processor
• Medium saucepan
• 9×13 inch baking dish
• Mixing bowls
• Wooden spoon or spatula
• Measuring cups and spoons

Instructions

1. Prepare the noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until al dente. Drain and rinse with cold water to prevent sticking. Set aside on a lightly oiled tray.
2. Make the tomato sauce: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5 minutes until translucent. Stir in minced garlic and cook for another minute until fragrant.
3. Add mushrooms and zucchini: Toss the sliced mushrooms and zucchini into the skillet. Cook for 7-8 minutes until softened, stirring occasionally.
4. Simmer the sauce: Pour in the crushed tomatoes and tomato paste. Add oregano, basil, thyme, red chili flakes (if using), salt, and pepper. Reduce heat to low and let simmer uncovered for 20 minutes, stirring occasionally to meld the flavors.
5. Prepare the cashew béchamel sauce: Drain the soaked cashews and place them in a blender with plant-based milk, nutritional yeast, lemon juice, and a pinch of salt. Blend on high until ultra-smooth and creamy. Set aside.
6. Make the roux: In a medium saucepan, melt vegan butter over medium heat. Whisk in the flour and cook for 2 minutes to form a paste, stirring constantly.
7. Finish the béchamel: Slowly pour the cashew milk mixture from the blender into the roux, whisking continuously to avoid lumps. Cook on low heat until thickened (about 5-7 minutes). Remove from heat and stir in fresh chopped basil.
8. Wilt the spinach: Quickly sauté the chopped spinach in a dry pan over medium heat until just wilted, 2-3 minutes. Drain any excess liquid.
9. Assemble the lasagna: Preheat your oven to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of tomato sauce. Layer 4 noodles over the sauce, then spread a layer of béchamel, followed by some spinach and a generous spoonful of tomato sauce. Repeat the layers twice, finishing with béchamel sauce on top.
10. Bake the lasagna: Cover the dish with foil and bake for 35 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
11. Cool and serve: Let the lasagna rest for 10 minutes before slicing. This helps the layers set and makes serving easier.

Tips & Variations

For a gluten-free option, use gluten-free lasagna noodles or thinly sliced eggplant as noodle substitutes.

Experiment with different vegetables like roasted red peppers, kale, or carrots to vary the flavor profile.

If you prefer a nut-free béchamel, try using cauliflower cream or a blend of silken tofu and plant milk.

Adding vegan mozzarella or parmesan on top before baking can give a delightful cheesy crust.

Nutrition Facts

Serving Suggestions

This vegan lasagna pairs beautifully with a fresh green salad tossed with a tangy balsamic vinaigrette. Serve alongside warm, crusty garlic bread or a light roasted vegetable medley for a complete meal.

For a refreshing contrast, consider a chilled cucumber and tomato salad dressed with lemon and herbs. A glass of vegan-friendly red wine, such as a Sangiovese or Pinot Noir, complements the rich tomato flavors perfectly.

Looking for more plant-based inspiration? Check out our Blackberry Juicing Recipes or try a wholesome Zucchini Peppers Onions Tomatoes Recipe to accompany your meal.

Conclusion

Whether you’re cooking for vegan friends or simply aiming to eat more plant-based meals, this 5 Star Vegan Lasagna Recipe is a surefire crowd-pleaser. It offers all the indulgence of traditional lasagna without any dairy or meat, making it a healthier and more ethical choice.

The balance of creamy cashew béchamel, hearty veggies, and rich tomato sauce creates layers of flavor and texture that will leave you craving seconds.

Beyond its delicious taste, this lasagna is versatile and easy to customize, so feel free to adjust the ingredients to suit your preferences or what you have on hand. Don’t forget to explore other amazing recipes on our site to continue your culinary adventure.

For example, the savory Bread And Gravy Recipe or the classic Best Spg Seasoning Recipe can add even more flavor to your kitchen repertoire.

Enjoy every bite and happy cooking!

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