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Cheesy, meaty lasagna without any dairy or beef? Sign me up! This vegan lasagna is truly the best you’ll ever have, delicious, and free from soy!
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This recipe is truly the ultimate vegan dinner. It feeds up to 8 people. If they aren’t going back for 3 and 4 slices that is. The lasagna was my meal prep for an entire week and tasted even better as each day went on.
The cashew ricotta is incredibly creamy, tasted like the real thing, and was so comforting. Lasagna used to be a comfort food for me. I’m so happy to now have a delicious dairy, meat, and soy free recipe I can go back to whenever I’m n the craving!
What You Need
- Walnuts
- Mushrooms
- Cashews
- Marinara sauce
- Baby Bella Mushrooms
- Lasagna Sheet Pasta
- Garlic
- Onion
- Bell Peppers
- Apple Cider Vinegar
Seasoning You Need
- Nutritional Yeast– A MUST for cheesy vegan recipes! Use this link to get your hands on my favorite brand.
- All Purpose
- Garlic Powder
- Onion Powder
- Cumin
- Paprika
- Italian Seasoning
- Salt
How to make there BEST Vegan Lasagna
Step One:
First, let the walnuts sit in hot water for 10-15 minutes before pulsing so they can soften and become easier to digest. If you’re low on time feel free to skip this step. After that, pulse or blend the walnuts and baby Bella mushrooms until they form a ground “meat” like consistency.
Cook the lasagna noodles according to package instructions. While that is cooking, chop the bell peppers, 1 onion, and 2 garlic cloves into small pieces. Chop the 1/2 onion into 4 large pieces and leave the remaining garlic cloves whole. These will be boiled with the cashews for the “ricotta”.
Step Two:
Thirdly, boil the cashews, 2 whole garlic cloves, and 1/2 onion until tender or for at least 10 minutes. When they’re soft, blend with about 3 tablespoons of the reserved water, the apple cider vinegar, and the cashew ricotta dry seasoning blend. The cheese should be thick and not too liquid.
Step Three:
Now, sauté the finely chopped bell pepper, onion, and garlic in 3-4 teaspoons of oil until fragrant (about 2 minutes) before stirring in the “meat” mixture seasoning. Add in the walnut mushroom meat, marinara sauce, water, and cook for the next 7-10 minutes. Add salt to taste. The “meat” mixture is ready when the sauce is not too liquid but still a tad runny.
Step Four:
Assembling the lasagna, lay a thin layer of the walnut mushroom marinara mix on the evenly across the bottom of the pan. Place 3 lasagna sheets and another thin layer of the “meat mixture” with a thin layer of the cashew ricotta cheese on top. Repeat this process until the ingredients are incorporated with the final layer consisting of the “meat” mixture and cashew ricotta on top.
Cover with foil at cook in the oven at 375 F for 20 minutes. Remove the foil and broil on high for the final 5 minutes to get a nice brown on the cashew ricotta cheese. Serve and enjoy!
How to store the BEST Vegan Lasagna
This lasagna can store well in the fridge for up to one week, its such a great dinner vegan meal prep! If frozen, the lasagna can stay fresh for up to 3 weeks and reheated by thawing and placed in the oven. The steps are a bit complex, but the result is a seriously delicious meat, dairy, and soy free lasagna!
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Check out these other delicious vegan dinner recipes you’ll enjoy
Vegan Shepherd’s Pie (Jamaican Style)
