Over the last few days, I have had the pleasure of eating this hearty, vegetable vegan lasagna filled with mushrooms, carrots, zucchini and spinach-cashew ricotta cheese. Even the leftovers have been amazing!
Lasagnas are the perfect warm and cozy fall meal and I’m thrilled to have this vegan lasagna recipe added to the collection. It really is, The Ultimate Vegetable Lasagna. At least I see it that way, it’s plant-based perfection for this lasagna loving girl!
What You’ll Need To Make The Best Vegetable Vegan Lasagna
Lots of simple, fresh vegetables go into this vegetable vegan lasagna, like mushrooms, carrots, zucchini and yellow squash will make up the bulk of the filling.
The vegetables I have chosen are considered more of a ‘summer’ variety, but they are widely available in California year around. I hope wherever you are, you too can find these ingredients easily or use something similar in its place.
I’ve also used a packaged frozen spinach which I don’t have shown here but will be added to the cashew ricotta (as shown below). If using fresh spinach, use 10 oz. or so, steam until wilted and chop.
Cashew ‘Ricotta’ Cheese:
The cashew ricotta is an amazing replacement for dairy ricotta in this vegan lasagna, as well as many other recipes calling for ricotta. It does such a great job, and I know once you try cashew ricotta cheese you’ll never go back to the dairy version. It’s wonderfully creamy, delicious and SO easy to make!
Those who are skeptical of a cashew ricotta cheese because of the fat content should consider that once broken down into servings you’re only getting 9 grams of fat from the cashews (and not much more from everything else). That is less fat than a serving of regular potato chips!
How to Make The Ultimate Vegetable Vegan Lasagna
Making vegan lasagna is SO easy, recipe will be ready in about 1 hour!
- Prep: Start by cooking the noodles according to package directions, set aside. If using no boil lasagna noodles like I did there is no need to cook first. Next, saute veggies, takes about 10 minutes. Mix the spinach and ricotta together while veggies are cooking.
- Layer: Start with 1/3 cup of sauce on the bottom of the dish spreading to coat, add a layer of pasta, top with 1/2 ricotta cheese and 1/2 vegetables. Add another layer of pasta, 1/2 of the remaining sauce, then the rest of the ricotta, then vegetables. Add one more layer of pasta and top with the remaining sauce.
- Bake: Place, covered, on the center rack of pre-heated oven set at 375 degrees F. and bake for 40 minutes. Let rest covered for 5 minutes, remove cover and let cool 10 minutes.
- Serve: Once pulled from the oven and lasagna has rested, give the final touch with a sprinkle of almond parmesan and basil (shown below). It’s much better! Pair it with a simple side of leafy greens in a light Italian dressing.
And that’s it, a delicious vegan lasagna the whole family with love!
Can You Freeze Vegan Lasagna?
Yes! Simply prepare the lasagna ahead of time (up until baking), and keep it stored in the freezer for up to 2 – 3 months. When ready to bake, preheat oven to 375, bake covered for 40 – 45 minutes.
More Comforting Vegan Pasta Recipes
- Spinach-Ricotta Stuffed Shells
- Simple Lasagna & Asaragus
- Easy Vegan Mac and Cheese with Peas
- Simple Cheese Manicotti
- Baked Vegan Mac and Cheese
THE ULTIMATE VEGETABLE VEGAN LASAGNA
Filled with tons of simple veggies and the best ever cashew ricotta cheese. Cashew ricotta is so easy to make, you’ll never know its dairy free!
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Category: Entree, Pasta
- Cuisine: Vegan
- 1 tablespoon olive oil or 1/4 cup water (for water saute)
- 1 small onion, diced
- 2 carrots, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 8 oz. mushrooms, chopped
- 1/2 teaspoon Italian seasoning, thyme, basil or marjoram, optional
- 1 package (10 – 12 oz.) frozen spinach, thawed and drained
- 1 jar (25 – 28 oz.) marinara/pasta sauce
- 12 lasagna noodles (approx.), regular or no-boil
- 2 cups cashew ricotta cheese
- salt & fresh cracked pepper
- almond parmesan, for garnish
- fresh basil leaves, julienned, for garnish
Preheat oven to 375 degrees F.
Noodles: Cook noodles according to package directions, set aside. If using no boil lasagna noodles like I did there is no need to cook first.
Saute Veggies: In a large skillet, heat oil over medium heat, add onion and saute for about 5 minutes. Add carrots and cook another 3 minutes. Add zucchini, squash, mushrooms, herbs/seasonings and good pinch of salt, continue to saute for another 2 minutes. We don’t need to saute the zucchini, squash and mushrooms too much, we want their juices to fully release while baking. Remove from heat.
Spinach Ricotta: Mix together the cashew ricotta and spinach, mix well.
Assemble & Layer: Using a large rectangular baking dish (9 x 12) place about 1/3 cup of sauce on the bottom of the dish spreading to coat, add a layer of pasta, top with 1/2 ricotta cheese and 1/2 vegetables. Add another layer of pasta, 1/2 of the remaining sauce, then the rest of the ricotta, then vegetables. Add one more layer of pasta and top with the remaining sauce. Cover with lid, small silpat or foil.
Bake: Place on the center rack and bake for 40 minutes. Let rest covered for 5 minutes, remove cover and let cool 10 minutes.
To Serve: Add a sprinkle of Almond Parmesan and a bit of freshly chopped basil overtop.
To make this well-balanced or if you feel you want extra protein, add a can of white beans (drained and rinsed) or a package of fresh or thawed frozen peas in between the ricotta and vegetables.
If you don’t care for mushrooms, sub in a diced, large red bell pepper.
Edit: Always check your box of noodles before purchasing to make sure they’re vegan. I made this originally with non-vegan noodles on accident. Since then I have sourced a few vegan no boil lasagna noodle options, they are out there and will make your meal come to together even faster without the extra step of boiling. One brand is DeLallo, they have an organic wheat no boil noodle you can try. If using them you may prefer to lay your noodles lengthwise so they have room to stretch when cooking. I placed mine widthwise here and you can see that the noodles scrunched and wrinkled up without much room to stretch. Laying them lengthwise they can stretch with plenty of room and lay flat. But it was still fantastic, wrinkled and all, possibly even better! :)