Indulge in a comforting vegan lasagna bursting with layers of flavor and wholesome goodness. This plant-based delight features homemade cashew-based ricotta blended with nutritional yeast, lemon, and garlic, providing a creamy and tangy filling. Sautéed mixed vegetables, such as spinach, mushrooms, and bell peppers, add a vibrant touch between the lasagna sheets, layered with marinara sauce. Baked to golden perfection, this dish offers a balance of savory richness, tender noodles, and hearty vegetables, creating a satisfying meal for vegans and non-vegans alike.


For the Vegan Ricotta:

  • 1 1/2 cups raw cashews, soaked in water for 4 hours or overnight, then drained
  • 2 tablespoons nutritional yeast
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1/4 cup water (adjust for desired consistency)

For the Lasagna:

  • 1 box (about 9-12 sheets) of lasagna noodles (look for vegan-friendly noodles)
  • 3 cups marinara sauce (store-bought or homemade)
  • 3 cups mixed vegetables (e.g., spinach, mushrooms, zucchini, bell peppers), chopped
  • 1 cup vegan mozzarella cheese (optional)
  • Fresh basil leaves for garnish (optional)


  1. Preheat your oven to 375°F (190°C).
  2. Cook the lasagna noodles according to the package instructions. Drain and set aside.
  3. In a food processor or blender, combine the soaked cashews, nutritional yeast, lemon juice, minced garlic, salt, pepper, and water. Blend until smooth and creamy, scraping down the sides as needed. This is your vegan ricotta.
  4. In a skillet over medium heat, sauté the mixed vegetables until they are slightly softened. Season with a pinch of salt and pepper if desired.
  5. Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
  6. Place a layer of cooked lasagna noodles over the sauce.
  7. Spread half of the vegan ricotta over the noodles, followed by half of the sautéed vegetables.
  8. Add another layer of marinara sauce on top of the vegetables.
  9. Repeat the layers: noodles, remaining vegan ricotta, remaining sautéed vegetables, and a final layer of marinara sauce.
  10. Optionally, sprinkle vegan mozzarella cheese on top of the final layer of sauce.
  11. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
  12. Remove the foil and bake for an additional 10-15 minutes or until the top is golden brown and the lasagna is bubbling.
  13. Once done, let the lasagna cool for a few minutes before slicing.
  14. Garnish with fresh basil leaves if desired before serving.

Nutritional Information (per serving, based on 1/8th of the recipe):

  • Calories: Around 380-400 calories
  • Total Fat: Approximately 15-20g
  • Saturated Fat: Approximately 2-3g
  • Carbohydrates: Around 45-50g
  • Dietary Fiber: Approximately 5-7g
  • Sugars: Around 5-7g
  • Protein: Around 12-15g