30+ Delicious Saturday Vegan Lasagna Recipes to Make Your Day Better

When it comes to finding the perfect dish for a Saturday meal, vegan lasagna is one of the best options.

Whether you’re hosting a dinner party, enjoying a cozy night in, or simply craving comfort food, a rich, flavorful lasagna can be the answer.

The beauty of vegan lasagna lies in its versatility. You can swap traditional cheese and meat for plant-based ingredients like tofu, cashews, vegetables, and a variety of creative fillings and sauces.

This makes vegan lasagna a fantastic dish for any dietary preference or restriction. Plus, with countless flavor combinations available, there’s a recipe to suit everyone’s taste.

In this blog post, we’ll explore over 30 different vegan lasagna recipes that will transform your Saturday into a mouthwatering experience.

From classic veggie-packed lasagna to unique twists like spicy peanut or tropical mango, these recipes will inspire you to get cooking.

So grab your apron and get ready to indulge in some delicious, plant-based comfort food!

30+ Delicious Saturday Vegan Lasagna Recipes to Make Your Day Better

Whether you’re a seasoned vegan cook or someone new to plant-based meals, these 30+ Saturday vegan lasagna recipes offer something for everyone.

With a variety of flavors, textures, and ingredients, you’ll never run out of delicious options to enjoy on the weekend.

Vegan lasagna doesn’t just cater to dietary needs—it brings people together with its warm, satisfying layers of goodness.

So next time Saturday rolls around, try one of these tasty recipes, and enjoy a hearty, healthy, and cruelty-free meal that everyone will love.

Hearty Garden Vegan Lasagna

Packed with fresh vegetables and layers of creamy cashew ricotta, this lasagna brings a delightful burst of flavor to your Saturday dinner. It’s hearty, comforting, and perfect for sharing with family or friends. The combination of roasted vegetables and a tangy tomato sauce ensures a wholesome yet indulgent experience.

Ingredients:

For the Sauce:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 2 cans (14 oz each) crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

For the Filling:

• 1 cup raw cashews (soaked for 4 hours)
• 1/4 cup nutritional yeast
• Juice of 1 lemon
• 1/2 teaspoon garlic powder
• 1/4 cup plant-based milk
• Salt to taste

For the Lasagna:

• 9 sheets of lasagna noodles (oven-ready or boiled)
• 2 zucchinis, thinly sliced
• 1 cup baby spinach
• 1 red bell pepper, diced
• 1 cup shredded vegan mozzarella (optional)

Instructions:

1. Prepare the Sauce: Heat olive oil in a pan, sauté the onion and garlic until fragrant. Add crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 15 minutes.
2. Make the Cashew Ricotta: Blend soaked cashews, nutritional yeast, lemon juice, garlic powder, plant-based milk, and salt until creamy. Adjust consistency with more milk if needed.
3. Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of sauce at the bottom of a baking dish. Layer with lasagna noodles, cashew ricotta, spinach, zucchini, and bell peppers. Repeat layers until ingredients are used, ending with a layer of sauce. Sprinkle vegan mozzarella on top if desired.
4. Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 minutes until bubbly.
5. Rest and Serve: Let it cool for 10 minutes before slicing.

The blend of fresh vegetables and creamy cashew ricotta creates a lasagna that’s comforting yet light, making it the perfect addition to your weekend. Pair with a crisp side salad for a balanced meal.

Smoky Mushroom & Eggplant Vegan Lasagna

This lasagna features a smoky flavor profile from roasted eggplant and sautéed mushrooms. The layers of rich marinara sauce and creamy tofu ricotta make it a satisfying dish that appeals to both vegans and non-vegans alike. Ideal for cozy Saturday evenings, it’s a dish full of bold flavors and hearty textures.

Ingredients:

For the Sauce:

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (14 oz) tomato puree
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

For the Filling:

• 1 block firm tofu (pressed)
• 2 tablespoons nutritional yeast
• 2 tablespoons lemon juice
• 1/4 cup fresh basil, chopped
• Salt to taste

For the Lasagna:

• 9 lasagna noodles (boiled or oven-ready)
• 1 large eggplant, thinly sliced and roasted
• 1 cup mushrooms, sautéed
• 1 cup vegan mozzarella

Instructions:

1. Prepare the Sauce: Heat olive oil in a pan, sauté onion and garlic until translucent. Stir in tomato puree, smoked paprika, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
2. Make Tofu Ricotta: Crumble tofu into a bowl. Mix with nutritional yeast, lemon juice, basil, and salt until well combined.
3. Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread sauce on the bottom of a baking dish. Add a layer of noodles, tofu ricotta, roasted eggplant slices, and mushrooms. Repeat layers, ending with sauce. Sprinkle vegan mozzarella on top.
4. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes.
5. Serve: Allow it to cool slightly before serving.

The smoky depth from the eggplant and mushrooms elevates this lasagna to a gourmet level. It’s a crowd-pleaser that pairs wonderfully with crusty garlic bread.

Spinach & Artichoke Creamy Vegan Lasagna

Inspired by the classic spinach-artichoke dip, this lasagna is creamy, tangy, and utterly satisfying. The rich cashew cream sauce and marinated artichokes make it a unique twist on a traditional favorite. Perfect for making your Saturday feel extra special.

Ingredients:

For the Sauce:

• 2 cups raw cashews (soaked for 4 hours)
• 2 cups vegetable broth
• 1/4 cup nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt to taste

For the Lasagna:

• 9 lasagna noodles (boiled or oven-ready)
• 2 cups fresh spinach
• 1 cup marinated artichoke hearts, chopped
• 1 cup vegan cream cheese
• 1 cup vegan mozzarella

Instructions:

1. Prepare the Cream Sauce: Blend soaked cashews, vegetable broth, nutritional yeast, garlic powder, onion powder, and salt until smooth.
2. Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread a layer of cream sauce on the bottom of a baking dish. Layer with noodles, spinach, artichoke hearts, vegan cream cheese, and sauce. Repeat layers, ending with a layer of sauce. Sprinkle vegan mozzarella on top.
3. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes until golden and bubbly.
4. Serve: Let it cool for 10 minutes before slicing.

The creamy richness of the cashew sauce combined with tangy artichokes creates a lasagna that feels indulgent yet light. Serve with a side of roasted vegetables for a wholesome meal.

Classic Veggie-Loaded Vegan Lasagna

This lasagna takes the classic approach with a vegan twist, combining layers of fresh vegetables, rich marinara sauce, and a velvety cashew-based cheese. It’s a meal that’s hearty, nourishing, and packed with wholesome ingredients, perfect for making any Saturday memorable.

Ingredients:

For the Sauce:

• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon red chili flakes (optional)
• Salt and pepper to taste

For the Filling:

• 1 cup raw cashews (soaked for 4 hours)
• 1/4 cup nutritional yeast
• 1/4 cup plant-based milk
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Salt to taste

For the Lasagna:

• 9 lasagna noodles (boiled or oven-ready)
• 1 medium zucchini, diced
• 1 cup mushrooms, sliced
• 1 red bell pepper, diced
• 2 cups spinach
• 1 cup shredded vegan cheese (optional)

Instructions:

1. Prepare the Sauce: Heat olive oil in a pan, sauté onion and garlic until fragrant. Add tomatoes, basil, oregano, chili flakes, salt, and pepper. Simmer for 15 minutes.
2. Make the Cashew Cheese: Blend soaked cashews, nutritional yeast, milk, lemon juice, garlic powder, and salt until creamy. Adjust with more milk if necessary.
3. Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of sauce at the bottom of a baking dish. Add a layer of noodles, cashew cheese, zucchini, mushrooms, bell pepper, and spinach. Repeat layers, finishing with a sauce layer. Sprinkle vegan cheese on top if desired.
4. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes.
5. Serve: Allow the lasagna to cool for 10 minutes before slicing and serving.

This lasagna delivers the classic comfort of a traditional recipe while keeping it light and plant-based. Pair it with a side of garlic knots for a satisfying meal.

Mexican-Inspired Vegan Lasagna

This fusion recipe brings a spicy twist to traditional lasagna with Mexican-inspired flavors. Layers of seasoned black beans, roasted corn, and a zesty salsa make this dish bold, vibrant, and ideal for a fun-filled Saturday dinner.

Ingredients:

For the Sauce:

• 2 cups salsa (mild or spicy)
• 1 can (14 oz) diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon smoked paprika

For the Filling:

• 1 can (14 oz) black beans, drained and rinsed
• 1 cup roasted corn
• 1/2 cup vegan sour cream
• 1 cup shredded vegan cheese

For the Lasagna:

• 9 lasagna noodles (boiled or oven-ready)
• 1 cup spinach
• 1 medium zucchini, thinly sliced

Instructions:

1. Prepare the Sauce: Mix salsa, diced tomatoes, cumin, and smoked paprika in a bowl.
2. Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of sauce at the bottom of a baking dish. Add a layer of noodles, black beans, roasted corn, vegan sour cream, spinach, and zucchini. Repeat layers, finishing with sauce and a sprinkle of vegan cheese.
3. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes.
4. Serve: Cool for 10 minutes before serving.

This unique lasagna combines the comfort of Italian cuisine with the zest of Mexican flavors. Serve with tortilla chips and guacamole for a complete meal.

Butternut Squash & Kale Vegan Lasagna

Sweet and savory come together in this lasagna featuring roasted butternut squash, tender kale, and a creamy cashew béchamel sauce. This is an elegant and comforting option for Saturday gatherings.

Ingredients:

For the Sauce:

• 1 cup raw cashews (soaked for 4 hours)
• 1 1/2 cups vegetable broth
• 1 tablespoon nutritional yeast
• 1/2 teaspoon garlic powder
• Salt to taste

For the Lasagna:

• 9 lasagna noodles (boiled or oven-ready)
• 2 cups butternut squash, roasted and mashed
• 2 cups kale, chopped
• 1 cup shredded vegan mozzarella

Instructions:

1. Prepare the Sauce: Blend soaked cashews, vegetable broth, nutritional yeast, garlic powder, and salt until smooth.
2. Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of cashew sauce at the bottom of a baking dish. Layer with noodles, mashed butternut squash, kale, and more sauce. Repeat layers, finishing with a sauce layer. Sprinkle vegan mozzarella on top.
3. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes.
4. Serve: Let it cool for 10 minutes before slicing.

The creamy cashew sauce complements the sweet roasted squash and earthy kale, creating a perfect harmony of flavors. Serve with a fresh arugula salad for a delightful meal.

Pesto & Tomato Vegan Lasagna

Bright and herby, this lasagna highlights the classic combination of basil pesto and juicy tomatoes. With a creamy tofu ricotta filling, it’s a fresh and satisfying dish that’s perfect for lazy Saturdays.

Ingredients:

For the Pesto:

• 2 cups fresh basil leaves
• 1/4 cup nutritional yeast
• 1/3 cup olive oil
• 1/2 cup walnuts
• 2 garlic cloves
• Salt to taste

For the Filling:

• 1 block firm tofu (pressed)
• 2 tablespoons lemon juice
• 1/4 cup nutritional yeast

For the Lasagna:

• 9 lasagna noodles (boiled or oven-ready)
• 3 large tomatoes, thinly sliced
• 1 cup spinach
• 1/2 cup vegan mozzarella

Instructions:

1. Make the Pesto: Blend basil, nutritional yeast, olive oil, walnuts, garlic, and salt until smooth.
2. Prepare the Tofu Ricotta: Mash tofu with lemon juice and nutritional yeast until creamy.
3. Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of pesto at the bottom of a baking dish. Layer with noodles, tofu ricotta, tomatoes, and spinach. Repeat, finishing with pesto. Sprinkle vegan mozzarella on top.
4. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes.
5. Serve: Let cool for 10 minutes before serving.

This lasagna bursts with fresh flavors, thanks to the vibrant pesto and juicy tomatoes. Serve with toasted bread and olive oil for a Mediterranean-inspired meal.

Mango & Coconut Vegan Lasagna

A unique tropical twist on traditional lasagna, this dish combines creamy coconut milk with the sweetness of ripe mangoes, creating an exotic and delicious flavor profile. Perfect for a Saturday meal that’s both refreshing and indulgent, it’s a great choice for a special occasion or to impress your guests.

Ingredients:

For the Sauce:

• 1 can (13.5 oz) coconut milk
• 1 tablespoon maple syrup
• 1/4 teaspoon turmeric
• 1/2 teaspoon cinnamon
• Pinch of salt

For the Filling:

• 1 mango, peeled and sliced
• 1 block firm tofu (pressed)
• 2 tablespoons coconut flour
• 1 teaspoon vanilla extract
• 1/4 cup shredded coconut

For the Lasagna:

• 9 lasagna noodles (boiled or oven-ready)
• 1/2 cup chopped fresh mint
• 1/2 cup toasted coconut flakes

Instructions:

1. Prepare the Sauce: In a saucepan, heat coconut milk, maple syrup, turmeric, cinnamon, and salt, stirring occasionally until well combined. Simmer on low for 5 minutes to allow the flavors to meld.
2. Make the Filling: Blend tofu, coconut flour, vanilla extract, and shredded coconut in a food processor until smooth and creamy.
3. Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread a layer of the coconut sauce at the bottom of a baking dish. Layer with noodles, tofu mixture, fresh mango slices, and a sprinkle of chopped mint. Repeat the layers, finishing with the sauce and topping with toasted coconut flakes.
4. Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until golden and bubbly.
5. Serve: Let it cool for 10 minutes before serving to allow the flavors to settle.

This tropical-inspired lasagna is a delightful surprise, blending creamy coconut with the sweetness of mango. It offers a refreshing and unique take on the classic dish, perfect for a summer evening or a light dessert-style meal.

Roasted Beet & Walnut Vegan Lasagna

This vibrant lasagna features earthy roasted beets and crunchy walnuts paired with creamy cashew ricotta. It’s a perfect combination of textures and flavors, ideal for an autumn or winter Saturday. This dish brings both nutrition and indulgence to your table in an unexpected and beautiful way.

Ingredients:

For the Sauce:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried thyme
• Salt and pepper to taste

For the Filling:

• 1 cup raw cashews (soaked for 4 hours)
• 1/4 cup nutritional yeast
• 1/4 cup lemon juice
• 1/2 teaspoon garlic powder
• Salt to taste

For the Lasagna:

• 9 lasagna noodles (boiled or oven-ready)
• 2 medium beets, roasted and sliced
• 1/2 cup chopped walnuts
• 1 cup baby spinach

Instructions:

1. Prepare the Sauce: Heat olive oil in a pan, sauté the garlic until fragrant. Add crushed tomatoes, thyme, salt, and pepper, then simmer for 15 minutes to thicken.
2. Make the Cashew Ricotta: Blend soaked cashews, nutritional yeast, lemon juice, garlic powder, and salt until smooth and creamy.
3. Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of sauce at the bottom of a baking dish. Add a layer of noodles, cashew ricotta, roasted beet slices, walnuts, and spinach. Repeat layers, finishing with sauce on top.
4. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes until bubbly.
5. Serve: Let it cool for 10 minutes before serving.

This colorful and hearty lasagna celebrates the earthy flavors of beets and the crunch of walnuts. It’s a nutrient-packed meal that’s sure to impress, providing a savory yet slightly sweet experience that’s perfect for any gathering.

Spicy Peanut & Tofu Vegan Lasagna

For those who love a bit of heat, this spicy peanut and tofu lasagna offers a flavorful and savory kick. The richness of peanut butter paired with tofu and fresh vegetables creates a deliciously unique dish that’s perfect for adding some excitement to your Saturday dinner.

Ingredients:

For the Sauce:

• 1/2 cup peanut butter
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1/2 teaspoon sriracha sauce (or more to taste)
• 1/2 cup vegetable broth

For the Filling:

• 1 block firm tofu (pressed and crumbled)
• 1 tablespoon soy sauce
• 1 teaspoon ginger, grated
• 2 garlic cloves, minced
• 1/2 cup shredded carrots
• 1/2 cup chopped green onions

For the Lasagna:

• 9 lasagna noodles (boiled or oven-ready)
• 1 red bell pepper, thinly sliced
• 1 cup baby spinach
• 1 cup shredded vegan cheese (optional)

Instructions:

1. Prepare the Sauce: In a bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sriracha sauce, and vegetable broth until smooth and creamy. Set aside.
2. Make the Filling: Sauté crumbled tofu with soy sauce, grated ginger, minced garlic, shredded carrots, and green onions in a pan until well mixed and heated through.
3. Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of peanut sauce at the bottom of a baking dish. Layer with noodles, tofu mixture, red bell peppers, spinach, and more peanut sauce. Repeat layers, finishing with sauce and a sprinkle of vegan cheese if desired.
4. Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly.
5. Serve: Let it rest for 10 minutes before serving.

This lasagna is a flavorful and spicy alternative to traditional recipes. The peanut sauce adds depth and richness, while the tofu and vegetables provide texture and balance. Serve with a side of Asian-inspired cucumber salad for a complete meal.

Sweet Potato & Tempeh Vegan Lasagna

This lasagna brings together the sweetness of roasted sweet potatoes with the hearty texture of tempeh, creating a balanced and flavorful dish. With a creamy tahini sauce and loads of fresh herbs, it’s a comforting yet nutritious vegan twist on a beloved classic.

Ingredients:

For the Sauce:

• 1/4 cup tahini
• 1/2 cup water
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• Salt and pepper to taste

For the Filling:

• 1 block tempeh, crumbled
• 1 tablespoon olive oil
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and sliced
• 1 tablespoon fresh thyme, chopped
• 1 cup kale, chopped

For the Lasagna:

• 9 lasagna noodles (boiled or oven-ready)
• 1/2 cup shredded vegan mozzarella (optional)

Instructions:

1. Prepare the Sauce: Whisk together tahini, water, lemon juice, garlic powder, salt, and pepper until smooth.
2. Make the Filling: Sauté crumbled tempeh in olive oil with onion and garlic until lightly browned. Add roasted sweet potatoes, thyme, and kale, and cook until kale wilts.
3. Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of tahini sauce at the bottom of a baking dish. Layer with noodles, tempeh mixture, and more tahini sauce. Repeat layers, finishing with the sauce and optional shredded vegan mozzarella on top.
4. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes until bubbly.
5. Serve: Let it cool for 10 minutes before slicing.

This hearty lasagna combines the richness of tempeh and the sweetness of roasted sweet potatoes, offering a filling and satisfying meal. Pair it with a simple side salad for a well-rounded dish.

Lemon Basil Vegan Lasagna

This light and refreshing lasagna features a zesty lemon flavor paired with the aromatic freshness of basil, offering a unique and vibrant take on the classic dish. It’s a great choice for a spring or summer Saturday when you want something fresh and bright without sacrificing comfort.

Ingredients:

For the Sauce:

• 1 can (14 oz) coconut milk
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon garlic powder
• Salt and pepper to taste

For the Filling:

• 1 block firm tofu (pressed and crumbled)
• 1 tablespoon fresh basil, chopped
• 1 tablespoon nutritional yeast
• 1 teaspoon garlic powder
• 1/4 teaspoon turmeric
• 1/2 cup spinach, chopped
• 1/4 cup pine nuts

For the Lasagna:

• 9 lasagna noodles (boiled or oven-ready)
• 2 cups cherry tomatoes, halved
• 1/2 cup fresh basil leaves, chopped
• 1/2 cup vegan mozzarella cheese (optional)

Instructions:

1. Prepare the Sauce: In a saucepan, heat olive oil and coconut milk. Stir in lemon juice, lemon zest, garlic powder, salt, and pepper. Simmer for 5 minutes.
2. Make the Tofu Filling: In a bowl, mix crumbled tofu with chopped basil, nutritional yeast, garlic powder, turmeric, spinach, and pine nuts until well combined.
3. Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of lemon coconut sauce at the bottom of a baking dish. Add a layer of noodles, tofu mixture, cherry tomatoes, and basil. Repeat the layers, finishing with sauce and a sprinkle of vegan mozzarella if desired.
4. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes until golden.
5. Serve: Let cool for 10 minutes before slicing.

This lasagna offers a zesty and creamy flavor profile that’s both light and satisfying. With its bright lemon and fresh basil, it’s perfect for warm-weather meals or when you want to bring a burst of flavor to the table.

Spinach & Artichoke Vegan Lasagna

This creamy and savory lasagna draws inspiration from the classic spinach and artichoke dip, turning it into a fully layered dish. The combination of tender spinach, marinated artichokes, and a rich cashew-based sauce makes it a delightful and comforting meal for any Saturday.

Ingredients:

For the Sauce:

• 1 cup cashews (soaked for 4 hours)
• 1 1/2 cups water
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the Filling:

• 1 can (14 oz) artichoke hearts, drained and chopped
• 3 cups spinach, chopped
• 1/4 cup vegan Parmesan cheese
• 1/4 teaspoon nutmeg

For the Lasagna:

• 9 lasagna noodles (boiled or oven-ready)
• 1/2 cup shredded vegan mozzarella (optional)

Instructions:

1. Prepare the Sauce: Blend soaked cashews with water, nutritional yeast, lemon juice, garlic powder, salt, and pepper until smooth and creamy.
2. Prepare the Filling: Sauté spinach until wilted, then mix with chopped artichokes, vegan Parmesan, and nutmeg.
3. Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of cashew sauce at the bottom of a baking dish. Layer with noodles, spinach-artichoke mixture, and more cashew sauce. Repeat layers, finishing with sauce and a sprinkle of vegan mozzarella if desired.
4. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes until bubbly and golden.
5. Serve: Let it cool for 10 minutes before serving.

This creamy spinach and artichoke lasagna is a savory, indulgent dish perfect for cold weather or cozy weekends. It combines the richness of the cashew sauce with the earthy artichokes and vibrant spinach, making each bite satisfying and delicious.

Pumpkin & Sage Vegan Lasagna

This autumn-inspired lasagna is rich with the flavor of roasted pumpkin and earthy sage, making it the perfect seasonal dish. With layers of creamy pumpkin puree, crispy sage leaves, and a smooth cashew béchamel sauce, it’s a cozy and comforting meal ideal for a chilly Saturday.

Ingredients:

For the Sauce:

• 1 cup raw cashews (soaked for 4 hours)
• 1 1/2 cups vegetable broth
• 1 tablespoon nutritional yeast
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the Filling:

• 2 cups roasted pumpkin puree
• 1 tablespoon fresh sage, chopped
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste

For the Lasagna:

• 9 lasagna noodles (boiled or oven-ready)
• 1/4 cup crispy fried sage leaves
• 1/2 cup vegan mozzarella cheese (optional)

Instructions:

1. Prepare the Sauce: Blend soaked cashews with vegetable broth, nutritional yeast, garlic powder, salt, and pepper until smooth.
2. Make the Pumpkin Filling: Mix roasted pumpkin puree with chopped sage, cinnamon, salt, and pepper until well combined.
3. Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of cashew sauce at the bottom of a baking dish. Add a layer of noodles, pumpkin mixture, and cashew sauce. Repeat the layers, finishing with the cashew sauce and a sprinkle of vegan mozzarella if desired.
4. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes until golden and bubbly.
5. Serve: Let cool for 10 minutes before slicing.

This pumpkin and sage lasagna is a perfect dish for autumn, offering a creamy and slightly sweet flavor with the perfect balance of herbs. Serve with a simple green salad for a seasonal feast that’s both satisfying and delicious.

Vegan Mushroom Stroganoff Lasagna

A rich, savory alternative to traditional lasagna, this mushroom stroganoff version offers deep flavors from sautéed mushrooms and a tangy cashew-based sauce. It’s perfect for mushroom lovers and anyone looking for a comforting yet gourmet take on lasagna.

Ingredients:

For the Sauce:

• 1 cup raw cashews (soaked for 4 hours)
• 1/2 cup vegetable broth
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• Salt and pepper to taste

For the Filling:

• 3 cups mushrooms, sliced (preferably cremini or button)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/4 teaspoon thyme
• 1/4 cup fresh parsley, chopped

For the Lasagna:

• 9 lasagna noodles (boiled or oven-ready)
• 1/2 cup vegan sour cream (optional)

Instructions:

1. Prepare the Sauce: Blend soaked cashews with vegetable broth, Dijon mustard, lemon juice, salt, and pepper until smooth and creamy.
2. Make the Filling: Sauté mushrooms, onion, and garlic in olive oil until mushrooms release their moisture and become browned. Stir in thyme, fresh parsley, and a pinch of salt.
3. Assemble the Lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of cashew sauce at the bottom of a baking dish. Add a layer of noodles, mushroom mixture, and cashew sauce. Repeat the layers, finishing with sauce and a dollop of vegan sour cream if desired.
4. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes.
5. Serve: Let it cool for 10 minutes before slicing.

This mushroom stroganoff lasagna is rich and flavorful, perfect for mushroom lovers or anyone craving something indulgent yet comforting. The creamy cashew sauce complements the earthy mushrooms and savory seasonings, creating a perfect dish for a cozy Saturday evening.

Note: More recipes​ are coming soon!