I love cooking healthy, comfort food and surprising people with how delicious it can be.

A few months ago a friend asked me to make lasagna. Not only have I only made lasagna maybe once before, but I’m also vegan so it was a welcomed culinary challenge.

My litmus test for the perfect recipe is making sure that those who love eating meat and / or dairy would love it. I started by searching online and found a lot of recipes but none were exactly what I wanted. So I created my own that incorporates more vegetables and is packed with flavour!

Voila! This delicious vegan lasagna is a crowd pleaser for everyone! 🍝

Vegan Lasagna

Level

Med

Prep Time

30 Min

Cook Time

40 Min

Serves

10-12

Ingredients

  • (1) 25-ounce jar of marinara sauce
  • 1 cup raw cashews
  • 16 ounce firm tofu, pat dry with paper towel
  • 1/2 cup nutritional yeast
  • lemon juice from 1 lemon (approx. 3-4 tbsp)
  • 1/2 tsp salt
  • 1 tsp dried basil
  • 1.5 tsp oregano
  • 1/2 tsp garlic powder
  • 3 cups baby spinach
  • 2 peppers, chopped
  • 1 small onion, chopped
  • 2 cups mushrooms, sliced
  • 1 box lasagna noodles, whole grain or gluten free if needed

Instructions

Step 1

Preheat the oven to 350 degrees.

Prepping the noodles:
Boil water in a large pot and add noodles 3-5 at a time (depending on pot size). Boil them for 6 minutes and then place in strainer. Continue until you’ve cooked the whole box.

Step 2

To make the Cashew-Tofu Ricotta:
While you are boiling noodles, you can make the Cashew-Tofu Ricotta. Cut the tofu into chunks and add to the food processor with the cashews, nutritional yeast, lemon juice, salt, basil, oregano and garlic powder. Pulse until well combined and pretty smooth.

Step 3

Assembling the lasagna:

  • Add about 1 cup of marinara sauce to the bottom of a large 9 x 13 inch dish or lasagna pan. Spread it around evenly.
  • Add 4-5 lasagna noodles to cover the sauce.
  • Spread 1/3 of the Cashew-Tofu Ricotta on top of the noodles.
  • Add half of the onions, mushrooms, peppers, and spinach.
  • Repeat another layer of marinara sauce, noodles, Cashew-tofu ricotta, and veggies.
  • Add the rest of the marina sauce, a layer of noodles, and the rest of the Cashew-Tofu Ricotta.
  • Cover tightly with aluminum foil.

Step 4

Bake for 1 hour and let rest a few minutes before serving.