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Ultimate Vegan Lasagna | Yup, it's Vegan

Ultimate Vegan Lasagna

Made with decadent layers of homemade spinach and basil almond ricotta, marinara sauce, and gooey cashew mozzarella, this is truly the ultimate vegan lasagna.

Course dinner, pasta
Cuisine dairy-free, Italian, vegan, vegetarian
Keyword dairy-free lasagna, vegan lasagna
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 2 hours
Total Yield 8 servings
Calories Per Serving 476 kcal
Author Yup, it's Vegan

Ingredients

  • 1 recipe almond ricotta (can be prepared in advance)
  • 2 tbsp chickpea flour
  • 1 cup fresh spinach leaves
  • 1 cup fresh basil leaves
  • 3 and 1/2 cups marinara sauce (or other sauce of choice) (can be prepared in advance)
  • 1 recipe cashew mozzarella (can be prepared in advance)
  • 12 oz dry lasagna noodles (or use oven-ready noodles)
  • hemp parmesan (optional, for serving)

Instructions

  1. Prepare the almond ricotta according to recipe instructions in the food processor. Add the chickpea flour to the food processor and blend it in well. Remove half of the mixture from the food processor and set aside. To the remaining half, add the fresh spinach and basil leaves, and pulse until the leaves are broken into small pieces and the mixture is light green. Remove and set aside.

  2. With a few drops of olive oil added to the water, par-boil the lasagna noodles for 4 minutes to prepare them for using in the lasagna. For best results, do this right before assembling the lasagna; drain the noodles but do not rinse them. Set them somewhere in a single layer if possible.

  3. Preheat the oven to 350 degrees Fahrenheit. Add 1/2 cup tomato sauce to the bottom of a 9-by-13-inch baking dish, and spread it out evenly. Layer 4 of the lasagna noodles on top. To this layer, add the white ricotta mixture and spread it into an even layer. On top of the white ricotta add 1 cup of tomato sauce and spread it out evenly.

  4. Repeat by adding 1 more layer of noodles, the green ricotta mixture, and another 1 cup of sauce. Add one last layer of noodles, and on top of the last noodles add the final 1 cup of sauce, and then all of the cashew mozzarella, dolloping it as evenly as you can. Optional: for better browning, spray the top of the lasagna lightly with oil.

  5. Cover the dish with foil and bake for 30 minutes. Uncover the dish and return to the oven. Turn the oven temperature up to 400 and bake for another 15 minutes, or until the top is starting to lightly brown.

  6. Remove from the oven. Let cool for 20 minutes before slicing and serving, sprinkled with hemp seed parmesan if desired.

Recipe Notes

SAUCE: For other sauce options, use cherry tomato sauce or store-bought sauce.

MAKE AHEAD: The almond ricotta mixture(s) can be made up to a day or two in advance (longer than that, and the fresh basil will start to degrade). The cashew mozzarella can be made in advance, just warm it up a little before using so that it's easier to dollop onto the vegan lasagna. The sauce can be made in advance. Noodles can't be par-boiled in advance but you can use oven-ready noodles and skip that step. If using, the hemp parmesan can also be made in advance.

LEFTOVERS: This lasagna reheats well from both the refrigerator and freezer. Reheat with a little bit of extra sauce if needed to keep it from drying out.

NUTRITION FACTS: Excludes garnishes and uses whole wheat lasagna noodles.

Nutrition Facts
Ultimate Vegan Lasagna
Amount Per Serving (1 slice)
Calories 476 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 703mg 29%
Potassium 58mg 2%
Total Carbohydrates 51g 17%
Dietary Fiber 12g 48%
Sugars 10g
Protein 21g 42%
Vitamin A 31%
Vitamin C 4%
Calcium 13%
Iron 28%
* Percent Daily Values are based on a 2000 calorie diet.