Fiber-Packed Vegan Lasagna
Layers of tender noodles, protein-rich vegan ricotta, sautéed vegetables, and savory plant-based meat make this vegan lasagna a hearty, flavorful, and wholesome dinner option that’s perfect for meal prep or cozy family meals.
Equipment
- 1 Baking dish (9x13 inches)
- 1 food processor
- 2 Medium skillets
- 1 Saucepan for noodles
- 1 Mixing bowls
Ingredients
Lasagna:
- 1 box lasagna noodles
- 1 jar tomato basil marinara sauce
- 2 cups cremini mushrooms chopped
- 4 cups baby spinach
- 1 zucchini grated or diced
- ¾ cup onion diced
- 1 package vegan ground beef e.g., Impossible
- 2 tablespoons extra virgin olive oil
- ½ –1 cup vegan mozzarella cheese
- Fresh basil leaves for garnish
Vegan Cashew Ricotta:
- 2 ½ cups raw cashews soaked
- ½ cup unsweetened almond milk
- 3 tablespoons apple cider vinegar or lemon juice
- ¼ cup nutritional yeast
- 1 tablespoon garlic minced
- Salt to taste
Instructions
- Prepare Cashew Ricotta: Start by soaking 2 ½ cups of raw cashews. For best results, soak them overnight in water, or if you’re short on time, place them in a bowl of boiling water for 20 minutes. Once softened, drain the cashews and transfer them to a food processor. Add ½ cup unsweetened almond milk, 3 tablespoons apple cider vinegar (or fresh lemon juice), ¼ cup nutritional yeast, 1 tablespoon minced garlic, and a pinch of salt. Blend until the mixture becomes smooth, creamy, and spreadable. Taste and adjust the seasoning as desired. Cover and refrigerate while you prepare the rest of the ingredients to allow the flavors to meld.
- Cook Lasagna Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to the package instructions until al dente. Stir occasionally to prevent sticking. Once cooked, drain the noodles and drizzle 1 tablespoon of olive oil over them. Toss gently to coat and prevent sticking. Set aside, arranging the noodles flat on a tray so they don’t break or curl.
- Sauté Vegetables: In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add ½ cup diced onion, 2 cups chopped cremini mushrooms, and 1 grated or diced zucchini. Sauté for 7–10 minutes until the vegetables soften and release their natural juices. In the last minute of cooking, add 4 cups of fresh baby spinach and stir until just wilted. Season lightly with salt and pepper. Remove from heat and let the vegetable mixture cool slightly before combining with the cashew ricotta.
- Combine Ricotta and Vegetables: Once the sautéed vegetables have cooled, fold them gently into the chilled cashew ricotta. This mixture will serve as one of your main layers, providing a creamy, savory, and protein-rich base for your lasagna.
- Cook Vegan Ground Meat: In another skillet, heat 1 tablespoon olive oil over medium heat. Add ¼ cup diced onion and sauté until translucent and fragrant, about 2–3 minutes. Crumble the vegan ground beef into the skillet and cook, stirring occasionally, until browned and most of the moisture evaporates. Pour in half of your jar of tomato basil marinara sauce and stir to combine. Remove from heat and set aside; this mixture will form the savory “meat” layer of your lasagna.
- Assemble the Lasagna: Preheat your oven to 350°F (175°C). Lightly spread ½ cup of tomato sauce on the bottom of a 9x13-inch baking dish to prevent sticking. Start layering: First, lay down a single layer of lasagna noodles. Spread a generous portion of the vegetable cashew ricotta mixture over the noodles. Add another layer of noodles, followed by the vegan ground meat and marinara mixture. Repeat the layering process, alternating noodles, ricotta-vegetable mixture, and vegan meat, until all ingredients are used. Finish with a top layer of noodles covered with remaining tomato sauce and a sprinkling of vegan mozzarella cheese. Ensure each layer is evenly spread, and gently press down to avoid air pockets.
- Bake the Lasagna: Cover the baking dish with aluminum foil and bake for 40 minutes at 350°F. The foil helps steam the lasagna and ensures the layers meld together. After 40 minutes, remove the foil and broil uncovered for an additional 5 minutes to achieve a lightly golden, bubbly top. Keep a close eye on it while broiling to avoid burning.
- Cool and Garnish: Once baked, carefully remove the lasagna from the oven. Let it cool for 15–20 minutes; this allows the layers to set, making it easier to slice. Just before serving, sprinkle fresh basil leaves over the top for a fragrant, colorful garnish.
- Serve and Enjoy: Slice the lasagna into generous portions and serve warm. Pair with a crisp green salad, garlic bread, or roasted vegetables for a complete, satisfying meal. Leftovers can be stored in the refrigerator for up to 4–5 days or frozen for longer meal prep convenience.
Notes
- Soaking the cashews properly is crucial for achieving a creamy, smooth ricotta. Overnight soaking is ideal, but a quick boil method works in a pinch.
- Use fresh, firm vegetables to maintain texture during baking. Overly watery or soft vegetables may make the lasagna too soft.
- Pre-cooking the vegan ground meat with onions and half the marinara sauce ensures a rich, savory layer and prevents excess moisture from affecting the final dish.
- Allow the lasagna to cool for at least 15 minutes before slicing. This step helps the layers set and prevents the slices from falling apart.
- Feel free to adjust the seasoning at every stage—especially salt, pepper, and nutritional yeast—to match your taste preference.
