I used to be skeptical of vegan lasagna—could it really be that good? This recipe is proof that yes, it really can. This vegan lasagna tastes as good as it looks.
My husband, who has a major weakness for creamy pastas, also found the concept of a cheese-less lasagna questionable. I figured this recipe would convince him, so I brought some home and put it in the fridge. I soon found the man in the kitchen, going back for seconds. Then thirds.
If you’ve been paying very close attention to my recipe substitution notes over the years, you may have tried this technique already. It’s based on the vegan variation of the cheesy roasted eggplant lasagna in my cookbook, Love Real Food (page 163). I shared the concept in my classic vegetarian lasagna recipe, too.
Today, I wanted to show you the results with photographic proof. If you’re in the mood for a dairy-free alternative to traditional cheesy lasagna, this recipe is for you.
How to Make the Best Vegan Lasagna
You’ll find the full recipe below, but here’s why this recipe works:
1) Cashew cream in lieu of dairy
We’re replacing traditional mozzarella and ricotta with cashew-based sour cream. It’s easy to whip up in a blender. I’m still amazed by how well this “sour cream” concoction replaces all kinds of creamy, dairy-based cheeses and sauces. Some other recipes suggest blended tofu for this component, but cashew cream tastes much, much better.
One caveat—if you don’t have a heavy-duty blender, you’ll need to soak your cashews for a few hours before blending. If you’re blessed with a Vitamix (affiliate link) or similarly powerful blender, you don’t need to bother with the soaking step.
2) Vegetables for flavor and nutrition
We’re also building flavor by sautéing lots of vegetables and spinach. I used onion, carrots and mushrooms, but feel free to use whichever vegetables you have on hand (zucchini, bell pepper, or even butternut squash would work). Mushrooms are particularly good because they offer some umami depth to this meatless lasagna.
3) Garnish with more cashew cream, vegan Parmesan and fresh basil
We’ll layer up and bake this lasagna just like a regular lasagna. Once it’s out of the oven, we’ll drizzle a little leftover cashew cream on top. The cashew cream on the inside condenses as it bakes, so this adds a nice touch of irresistible creaminess.
Lastly, we’ll sprinkle on some vegan Parmesan, which is made with hemp seeds, nutritional yeast, and garlic and onion powder. It’s the perfect salty flavor booster. Add some fresh basil leaves if you have them!
Wondering what to serve with your lasagna? I’d pair it with roasted Brussels sprouts or broccoli, a simple side salad with balsamic dressing, or my Greek lentil salad for some additional protein.
If you’re craving more hearty vegan meals, here are a few delicious options:
- Pasta e Fagioli (Italian Pasta and Beans) or Classic Minestrone Soup
- Hearty Spaghetti with Lentils & Marinara Sauce
- Ratatouille
- Mujadara (Lentils and Rice with Caramelized Onions)
Or, browse all of my vegan recipes here.
Watch How to Make Vegan Lasagna
Best Vegan Lasagna
- Author: Cookie and Kate
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 servings 1x
- Category: Main dish
- Method: Stovetop and baked
- Cuisine: Italian
Who knew vegan lasagna could be so delicious? This dairy-free lasagna recipe is easy to make with simple ingredients and tastes amazing. It’s the best! Recipe yields 8 servings.
Ingredients
Cashew cream
- 2 cups raw cashews, soaked for at least 4 hours if you do not have a high-powered blender
- 1 cup water
- 2 tablespoons lemon juice
- 2 teaspoons apple cider vinegar
- ¾ teaspoon fine sea salt
- ½ teaspoon Dijon mustard
Vegetables
-
2 tablespoons extra-virgin olive oil
- 1 medium-to-large yellow onion, chopped
-
2 large or 3 medium carrots, chopped (about 1 cup)
-
8 ounces Baby Bella mushrooms, cleaned and chopped
-
½ teaspoon fine sea salt, to taste
-
Freshly ground black pepper, to taste
-
5 to 6 ounces baby spinach, roughly chopped
-
2 cloves garlic, pressed or minced
Everything else
- 2 ½ cups marinara sauce, homemade* or store-bought (I used Rao’s)
- 9 no-boil lasagna noodles**
- Suggested garnishes: vegan Parmesan (or a light sprinkle of nutritional yeast) and fresh basil
Instructions
- Preheat the oven to 425 degrees Fahrenheit. If you soaked your cashews, drain and rinse them until the water runs clear.
- In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, slowly blend in up to ½ cup additional water, using only as much as necessary. Set aside.
- Then, we’ll prepare the vegetables: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the onion, carrots, mushrooms, salt and several twists of black pepper. Cook, stirring every couple of minutes, until most of the moisture is gone and the vegetables are tender and turning golden on the edges, about 8 to 10 minutes. Add another splash of olive oil if necessary to prevent them from sticking to the bottom of the pan.
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Add a few large handfuls of spinach to the skillet. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Add the garlic and cook until fragrant, stirring constantly, about 30 seconds. Remove the skillet from the heat and season to taste with salt and pepper.
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Spread ¾ cup tomato sauce evenly over the bottom of a 9” by 9” baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread 1 cup of the cashew cream evenly over the noodles. Top with half of the veggies. Top with ¾ cup tomato sauce.
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Top with 3 more noodles, followed by another 1 cup cashew cream (save the leftover cream). Then add the remaining veggies.
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Top with 3 more noodles, then spread ¾ cup tomato sauce over the top to evenly cover the noodles.
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Wrap a sheet of parchment paper or aluminum foil around the top of the lasagna, making sure it’s taut so it doesn’t touch the top. Bake, covered, for 25 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 5 to 10 more minutes, until it’s steaming and lightly bubbling at the corners.
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Remove the pan from the oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. Drizzle leftover cashew cream on top (if it’s too thick to drizzle, thin it out with a small amount of water first). Sprinkle vegan Parmesan and fresh basil on top, if using, then slice and serve.
Notes
*Homemade marinara sauce note: You’ll need to double my marinara recipe to yield enough for this recipe, and then you’ll have extra. If you don’t think you’ll use it up within a few days, you can freeze it for later.
**Lasagna noodle recommendations: I like to use DeLallo’s Whole Wheat Lasagna Noodles (affiliate link) and Whole Foods’ 365 No-Boil Lasagna Noodles. See below for gluten-free suggestions.
Make it gluten free: Substitute gluten-free lasagna noodles. Choose no-boil (oven ready) noodles if possible; if not, cook them according to package directions. (Fair warning, I tried using DeBoles brand of no-bake lasagna noodles and they weren’t quite done cooking in the time specified here. Reheated leftovers were ok, though.)
Change it up: Feel free to play around with the vegetables here. You’ll want to use about 3 cups chopped veggies total (excluding the onion). Butternut squash might be nice, or try one zucchini and one red bell pepper in place of the mushrooms.
Storage suggestions: Leftovers will keep well in the refrigerator, covered, for about 4 days. Gently reheat individual servings in the microwave or oven as needed. Or, freeze it for later—it’s generally easier to reheat single servings than to defrost a big block of lasagna!
Hayley
I’m super excited to see this Kate, as I can’t eat dairy. I also am allergic to cashews, but I’ve had good luck making tofu ricotta for Italian style dishes. So I think I will try that here!
Hannah
I can’t wait to try this! Lasagna is my husband’s favorite food. We just tried a lasagna recipe with vegan beefy crumbles and Violife mozzarella last week and it was okay, but not great. Your recipes are always delicious, though. We have at least 7 on our regular rotation.
pamela
This looks like one I’d like to try. Do you think it would work using zucchini as the noodles? We can’t eat any grains, so even gluten free pasta doesn’t really work. I have done it with cheese lasagne and it kind of worked, but was a little runny.
Any other ideas? Thank you,
Pamela
Kate
Hi Pamela, I’m not a lover of zucchini noddles, sorry. I’m not sure if this would work. Have you tricked a chickpea or lentil based pasta yet?
Roxanne Lorentzen
Bravo, Kate!!!!!♀️ This recipe sounds marvelous I can’t wait to cook it and eat it!! I’m planning to incorporate Artichoke Hearts; and, perhaps purée the vegetable mixture. I will let you know when I report back my results. I am such a big cheese lover, it will be hard to resist using cheese, but I’m going to try it your way first!!♀️ I am an advanced experimental home cook. I’m trying to cook with less meat, poultry and cheese these days for health reasons. Thank you for your wonderful inspiration!!!!!
Kate
You’re welcome, Roxanne! I’m happy you are so excited about his recipe.
Sherri
Is there any alternative for the cashews? One of my kids is allergic to tree nuts and someone else in the family is allergic to dairy.
Kate
Hi Sherri! I wish I had something right now, but I don’t unfortunately. In some other applications, sunflower seeds have worked. But I’m not sure if that would work here.
Annalee
Hey Sherri! What about making a bechamel sauce or white sauce using oat milk?
PM
Hello Kate!
There are a million different depths to the 9 x 9″ square pans out there. What depth pan do you recommend for dishes like your lasagna?
Can’t wait to get the pan and make this dish, BTW!
Kate
Hi PM! This is the pan I’m using: https://www.crateandbarrel.com/everyday-square-baking-dish
Wendy
Thank you for this! It’s not easy to find a non-metal 9in. baking dish. I’m getting it now!
B
Noodles are not vegan
JD
Ingredients
Organic Whole Wheat Semolina, Water.
Sounds vegan to me.
Fresh pasta, however, is often made with eggs.
Kate
Hi B, it actually depends on the brand you buy. You can find noodles made without eggs and other animal products.
Penney
Yes they are. No egg no milk !! Why would you say there not?
Jenn
Excited to try this! We love the cashew Alfredo sauce in your cookbook, so think this will be delicious!
Kate
Be sure to let me know what you think, Jenn!
martutz
Gotta try this lasagna! I’m also struggling for a healthier me, I’ve even start running with SportMe and I can say I’m on the right track now. Nutrition is an important part of my losing weight plan, and your blog posts are a true inspiration!
Kate
I hope you enjoy it!
Lindsey
Any thoughts on how to make this into a slow cooker or instant pot recipe?
Kate
Sorry, that would require two separate recipes! I really like this with the oven.
Bradley
We made this tonight and it’s one of the tastiest dishes I’ve ever cooked!! Literally better than any meat or vegetarian lasagna I’ve tried before. We make your dishes every week and they never cease to amaze us.
Cheers!
Bethan
Cannot WAIT to try this, Kate! Your artichoke and ricotta lasagna was a household favourite before I went vegan (especially cold), so I’m so delighted to see another lasagna recipe that’s dairy/egg-free. Will be trying this soon – probably with a ton of artichokes! – and will give fuller feedback then.
Kate
Thank you, Bethan!
Eleisha
Kate! You’ve done it again! Can’t wait to have left overs tomorrow :-)
Tracy
This was the BOMB! My husband and I made this last night and it was delish. Thanks Katie. This will become a regular in our meal rotation. Ps. There is always so much of the ‘made from scratch’ creams I whip up in the Vitamix that I am unable to get out of the Vitamix – under the blade, on the sides… Is there a secret to not having to waste so much?
Pps. Have you tried the Barilla protein + plant based pasta? We LOVE it :)
Kate
Hi Tracy! I just use a spatula and get most of it. Maybe try a smaller one :)
Kal
Hi Tracy, I heard that Vitamix sells an under-blade scraper, which is basically a spatula with a long handle and a special tip. It makes it much easier to scrape away everything stuck to the sides of the container and under the blade, so you don’t waste as much. I’m pretty sure they sell it for about $20 CAD, but I haven’t checked.
Tracy
Thank you so much!
Chloe
Cookie and kate is literally the best, I’m an avid reader of yours and I just love the recipes on here. Gonna be trying out this one tonight! Keep them treats coming. it helped my nutrition be the best it has ever been in my entire life! Hope it helps some of you out there?
Kate
I’m happy you are loving the blog, Chloe!
Kim
Is there any other nut that can be used in place of cashews to make the cream? I’m unable to eat cashews and so many wonderful vegan recipes rely on them. Before I start my own experimentation with this I just wondered if you’ve ever tried and had any luck perhaps using almonds, walnuts or any other nut? So bummed I can’t have cashews or coconut!
Kate
Hi Kim, I’m sorry I don’t have a great answer for you! Some other applications or recipes can use sunflower seeds, but I’m not sure about this here.
Amy
Macadamia nuts make a great substitute for cashews. Both nuts are high in fat and make great cream sauces and ricotta.
Kelly
It would be so helpful if people didn’t rate recipes they haven’t tried. I’m looking forward to trying this recipe, too, but if I rate it and haven’t tried it, that is a bit mis-leading.
Thanks for the great recipes, Kate!
Anne
Hi Kate, I was hesitant to try a vegan lasagna but when I saw your recipe, I knew it would be good. I followed it exactly including letting it cool down. However it pretty much fell apart when serving. What is the trick to keeping it together like your picture? Still tasted awesome regardless. Thx. Anne
Kate
Hi Anne! I’m sorry to hear that. What type of noodle did you use? Did it still seem a little wet, like your vegetables could have cooked longer stovetop?
Patricia
This recipe is shockingly good! I had no idea what to expect from it, but so many of your recipes have turned out well for me that I decided to take a chance on it. If I hadn’t made it myself, I don’t think I would ever have guessed it’s vegan. I happily eat dairy products, but I think this is quite possibly the best lasagna I’ve ever had! (My husband was skeptical before he tried it, too, but he loved it, as well!)
Kate
I’m happy you were surprised, in a great way! Thank you for sharing, Patricia.
Anna
I had to prep the cashew and vegan Parma’s the day before as I was expecting friends to come over. So I had them try the what I prepped and let me tell you. The vegan Parmesan was better tasting and the sauce so goood. It is currently baking in the oven now and my daughter will love it. Thank you.
Kate
Thanks for taking the time to comment and review, Anna!
Becky Wint
I was kind of scared of the cashew cream but oh my this tasted so great! My husband (who just started eating vegan) LOVED it! I made this using your homemade marinara and it was amazing! I also baked in a 9×13 vs 9×9 and it worked just fine. Thank you for this and all your recipes. You never disappoint!
Kate
I’m glad you tried it anyway, Becky! Thanks for sharing.
Elissa
Kate, this recipe looks great! One question: I don’t have a high-powered blender but I do have a pretty good Cuisinart food processor. Should I still soak the cashews as instructed?
Kate
How has it worked for you in the past? To be safe, I would still suggest it.
Patricia
I don’t have a high-powered blender, either. I used my Cuisinart and soaked the cashews first. My cashew cream wasn’t perfectly smooth. It actually had almost the exact same texture as ricotta cheese, so I thought the Cuisinart worked well for this recipe, but I don’t think it would have been powerful enough to make the cream without soaking the cashews first.
Elissa
Update: I made this last night (soaked the cashews first) and it was delicious! My recently vegan husband was very happy to have lasagna, which I paired with a simple side salad.
Note: I used a 9×13 pan given my options. Since there is more room to fill with noodles, the next time I make it in a 9×13 pan I’ll probably increase the veggie filling and sauce.
Thanks for a great new recipe!
Emily
Fantastic! Didn’t miss the cheese. My kids even liked it and they’re tough critics. I sprinkled some red pepper flakes on my serving to add some heat.
Kate
I love it! Thank you for sharing, Emily.
Garrett Buckingham
This recipe is amazing!!! Please try this! My boyfriend is still eating meat and he said it was the best lasagna he has ever had. Will definitely be making this again!
Kate
Great to hear, Garrett! Thanks for taking the time to comment and review.
Sanjay Mishra
It looks really healthy and tasty.
Pauline
Thanks Kate, I’m loving your recipes…. my granddaughter (2yrs) is severely allergic to dairy and nuts!!!!! A bit challenging for an old farming nana!!!!! What could I use instead of cashews? Grateful for any ideas. Thanks again x
Kate
Hi Pauline! I wish I had an answer for you. In other applications, sunflower seeds or pepitas have worked. However, I’m not confident those would work here without trying it.
LS
Hello,
If cashews are problematic for some people, are sunflower or pumpkin seeds a viable option for the cream? Thank you very much.
Kate
Hi! I wish I could say for sure. They work as good substitutes for other applications. But, I’m not sure without trying it. Let me know if you try it!
pamela bouchard
Thank you for the recipe. We are not eating gluten or grains, could we use zucchini strips instead of the noodles? What alterations would we need to make for that to work.
I have tried zucchini noodles in another lasagne recipe with cheese, and it was ok, but a little watery.
Thank you,
Pamela
Kate
Hi Pamela! I wouldn’t know without trying it. In my experience, they can be watery. Maybe see if you can find a chickpea or lentil based pasta?
Kelly B
I’m dairy-free right now for my little one, who seems to have a dairy intolerance. I decided to try this tonight, and shared it with my in-laws. They were initially a little hesitant, but then everyone dug right in and gave rave reviews. This was terrific and made my cheese loving heart so happy to get to eat something that gave me that feeling without actually using any dairy!
Kate
I’m glad it satisfied your cheese craving! I appreciate you taking the time to review.
Jen
I wasn’t going to try this recipe because vegan lasagna doesn’t sound like it could be good BUT this was sooooooo good! It did not disappoint. I did NOT miss the cheese in this vegan version, and will most definitely make it again! It was SO tasty, and as another reader commented, I can’t wait for leftovers! I added brown lentils, zucchini, and summer squash to the veggie mix.
Thank-you!
Kate
I’m really happy you tried it and loved it, Jen! Thanks for sharing.
Erica
I love, love, LOVE this recipe, as much as I love your roasted eggplant lasagna one. Cashew cream – what a revelation!
Kate
I’m so happy to hear that, Erica! Thanks for your review.
Emily
Hi Kate:
Thank you for this delicious recipe. I’m transitioning from a longtime vegetarian to vegan and this helps. Also, I also wanted to leave a general note of gratitude. Your work has made dinnertime so much easier over the past few years—-much appreciated!
Kate
You’re so sweet, Emily! I’m happy the blog can be a continued resource for you.
Kim B
Another GREAT recipe! I followed it exactly- used the Rao’s sauce and the Whole Foods 365 brand no boil noodles, added in a yellow pepper that I had on hand, and wow! Thanks for another amazing vegan recipe.
Kate
Thanks for sharing! I’m glad you liked it, Kim.
Renee
On my creamy goodness, this recipe is a winner! I made this tonight and both my husband and I absolutely loved it! I followed the recipe exactly as it was written and even tipped it with fresh basil from my garden. So excited I finally tried it!
Megan
I made this last night and it’s better than regular lasagna. That’s right I said it. It is crazy good. I didn’t miss the cheese at all. I used the RAO marinara because it’s my fave. Thanks SO MUCH for the recipe!
Kate
That’s fantastic, Megan! Thank you for sharing your feedback. I’m so glad you loved it.
Kelsey
I substituted this with zucchini noodles (a similar width as lasagna noodles) and it was SO DELICIOUS. I will absolutely be making it again and again. So many vegetables and so flavorful.
Amanda
I’ve had to cut dairy from my diet recently and have been finding it difficult to find recipes I love because who doesn’t love creamy comfort food?! I made this lasagna and it was delicious only thing I would change for future is adding more tomato sauce on the top layer as the oven ready noodles didn’t soften properly. But I found out the magic of cashew cream and can’t wait to try it in other recipes!
MamaB
Do you have a good recommendation for substituting the mushrooms? Unfortunately my spouse is allergic to them. Thanks so much, love your cookbook!
Kate
Hi there! You’ll find some substitution ideas in the “change it up” recipe note. :) Hope that helps!
Scott S
Wow. Amazing. Thank you. Will definitely make again a and again.
David Noel
Kate,
This vegan lasagna was amazing! I have been trying to cut back a little on dairy. The cashew cream used in this has a wonderful flavor, I could eat it all by itself. Even my husband loved this and he is not a complete vegetarian. Your recipes always turn out so wonderful! My recipe file is filling up with “Cookie & Kate” recipes. Thank you!
Kay
Hi, this looks like a GREAT vegan/vegitarian recipe but I’m a beginner at making these types of recipes. Can I use butternut squash in place of the lasagna noodles? If yes, what else if anything, within the recipe would I need to alter?
Thanks in advance!
Kate
Hi Kay! That’s an interesting question! I’ve never tried substituting butternut squash for lasagna noodles. The noodles absorb some of the moisture in the dish, so I’m not sure it would set properly without them.
Ray
Hi Kate. After reading the ingredients and instructions to make your lasagna, I knew this was going to be a keeper. I was not wrong! I increased the recipe by a half and it fit perfectly in a 9×13 pan. Simply divine, delicious, and destined to be shared with friends and family for years to come. Thank you!
maai man
excellent blog …. keep writing good stuff
Leigh A Johnson
This recipe was amazing! I made it for dinner tonight and it was simply delicious. My husband,who’s favorite meal of all time is the lasagna recipe on the back of the Creamette box with ground beef and cottage cheese loved this. He said he would eat it every day. The cashew cream was so good we used a little as a dip for our carrots. Will make it all again for sure! I never leave comments, but I had to this time. Thank you for this awesome recipe!!
Barbara
Sooo good! I wasn’t sure as I was making this that it would be as filling and satisfying as a meat/cheese lasagna, but it was — in fact, it was even better. I’m inspired now to try your other vegan recipes. Thank you!!! Also I should mention I used brown rice lasagna noodles but didn’t pre-boil them. The juices in the vegetables and the sauce were enough to soften them to a nice al dente finish in the oven.
Kate
You’re welcome, Barbara! I’m happy you enjoyed it.
Regina
More than delicious. The vegans at the table said it was the best lasagna they’d ever eaten. I used butternut squash instead of carrots, regular lasagna noodles (no no-bake) and baked it in a 9×13 pan. The rest of the recipe, I followed exactly, and I used the Rao sauce for the first time, which is very good.
Kate
I love to hear that! Thank you for sharing your adaptions, Regina.
Susan
I made this for my vegan husband and friends for dinner last night, to great acclaim. It is so delicious that we could hardly restrain ourselves from eating the entire dish. The cashew cream is good enough to eat straight (I know this because I did!). We sprinkled some of your vegan parmesan on top, but the lasagna really didn’t need the additional help. Thank you for your fantastic recipes, many of which have achieved a place in our regular menu rotation. The vegan lasagna gets 10 out of 5 stars! xox
Shelly L
This was so delicious! I added some fresh parsley to the amazing cashew cream. Couldn’t find Delallo so used the 365 brand of no boil noodles from Whole Foods that happen to be vegan. This will definitely be repeated. Thank you for another great recipe Kate!
Laura
Best Vegan Lasagna I have ever tasted and I’ve made a bunch of them! I cut dairy for GI reasons and didn’t notice the lack of in this recipe! My husband loved it!! Really enjoyed the ricotta cashew :)
Dan
I am always skeptical of vegan variations, but this was one of the best lasagnas I have ever had.
Karen S
OMG… This is seriously the BEST vegan lasagna recipe I have made! The ingredients were spot on as was the timing. I did use Jovial gluten free lasagna noodles, and although the package said they did not need to be cooked, I decided to cook them about 4 minutes as didn’t want to chance having chewy noodles….it turned out great!
The Cashew Cream was great and I made the Vegan Parmesan you mentioned,,,,,I was truly amazed about how good it was and a great Parmesan substitute. Hats off Katie…..this was outstanding!
Kate
I love to hear that! Thanks for sharing, Karen.
maggie landes
Delicious! Couldn’t believe it didn’t have cheese in it! So good!
Stacey
I am a long time follower, but this is my first time commenting. Kate, I absolutely love your blog, it has transformed how I both eat and look at food. Your cookbook is the only one I have ever had that I use regularly and your recipes never fail to impressive my friend and family who are meat-oriented.
This vegan lasagna is amazing, I never thought I would enjoy this more than a lasagna with cheese. (Which is saying something because I adore the lasagna in your cookbook). This receipe is extremely flavorful and creamy! Thank you so much for sharing!
Kate
Stacey, so glad to know you’ve been reading along! Thank you so much! Delighted to hear that you enjoyed the lasagna and my cookbook recipes. :) Have a great week!
Janet
Kate, your recipes never fail to deliver on flavour and this is yet another one. I was a little apprehensive with such few ingredients in the cashew nut cream that there would not be much flavour, but it was delicious! I varied the veggies and also added some lentils for extra protein and fibre, also some nutritional yeast to the cashew cream and it all worked out perfectly. Your delicious recipes have managed to convince my meat loving husband that meals can be equally delicious and nutritious without eating meat – yay! Thanks so much for your inspiration.
Alexandra
I made this for my sister who is vegan and just had a baby. I put it in one of those one time use aluminum casserole pans 9×11 because it was all I could find. I was going to tell her to freeze the whole thing. How would you recommend reheating it after it has been frozen as a whole casserole dish? By the way it looks and smells fantastic!
Kate
Hey Alexandra! That’s so thoughtful of you. I would tell her to be sure to defrost it overnight (could take even longer). Then bake as directed in the post, but it might need some extra time in the oven since it’s starting off chilled. I hope that works for her!
Alexandra
Thank you! I will let her know!
Alexandra
I made this recipe for my family this weekend and it was delicious! Your cashew sour cream was perfect, tasted just like ricotta. I didn’t miss the cheese at all! I also added a yellow bell pepper and zucchini for a little extra veg. Will definitely make again!
Nicole
Oh boy was I impressed by this recipe! A few years back I learned I had a dairy intolerance and lasagna was one of the things I missed most. I’ve always been skeptical of vegan lasagna and only tried it because of how much I trust Kate’s recipes. I was SHOCKED at how similar the cashew cream was to ricotta and this lasagna came out delicious! I also love that this is a healthier lasagna option. I will definitely be making this again, thanks so much for the great recipe!
Kate
I’m glad you were impressed and love this version! Thanks for sharing, Nicole.
Paula
I made this for my son but was sceptical as I’m not vegan or a fan of meatless lasagne. I followed the instructions exactly, the cashew cream was so good and really added to the flavour, both my son and I loved this. I would definitely make again and not just for my son!!! Great recipe, thank you.
Amy
I love this lasagna! As a new vegan, I’ve tried lots of vegan cheese and can’t find any I like. This on the other hand tastes amazing! It was not difficult to make and tasted just as good if not better than regular lasagna. And of course the Raos sauce is the best. Thank you Kate! I’m a long time reader and love all the recipes I’ve tried and use your cookbook all the time!!
heather finney
I have made this recipe at least 5 times! It is a family favorite and even my 6 year old asks for seconds. I’m not vegetarian but just try to eat less meat and this version is better than meat lasagna I swear!!! I have made it exactly as called for and also used ricotta cheese which I prefer to the cottage cheese (personal choose since I am not vegan). Bravo this is a great recipe – thanks for making me look good!
Carolyn
This lasagna is AMAZING. The cashew cream is so delicious- is it gross I could eat it by the spoonful alone? My husband and I became dairy-free vegetarians a few months ago. We couldn’t have done it without your blog. Thank you so much for continuing to make our dinners delicious and healthy!!
Amanda
This was so fantastic! It’s actually a delicious vegan lasagna! Everyone loved it.
I soaked my cashews and used an immersion blender – I think it worked well. And I used the veggies you suggested but will mix it up next time.
Thanks for the great recipe.
Diane Z
Easy. Delicious. Satisfying. My family enthusiastically gave this a 10 out of 10. Will put this at the top of my recipe file!
Kate
Hooray! Thank you for sharing.
regina whitehead
Cashew cream is a PITA! Also, not sure what the consistency is supposed to be like. Mine didn’t pour like the picture.
Imade this for a vegan friend. It looks and smells great. Aside from the dad-blasted cashew cream it’s a snap to put together.
Melissa
Kate, this is amazing! I haven’t been able to eat dairy for the past eight months and considered lasagna to be a dish that wouldn’t be “worth” making dairy-free. But I trust your recipes and gave it a try and it is so delicious and satisfying, I even prefer it to a lot of cheesy lasagna. Thanks for your hard work, you are great at what you do!
Kate
I’m glad you have such confidence in my recipes and this was just what you needed! I appreciate your review, Melissa! You should try my vegan mac & cheese too. :) I think you would like it!
TJ
First time making vegan lasagna. Wow, fantastic! Love this recipe. The family all devoured it. So easy, and taste great!
Kate
Thanks for sharing, TJ!
Louise
I made this last night and it was AMAZING!
André
Best lasagna I’ve had in my life! Thank you so much for such wonderful vegan recipe!
Em
This recipe is a revelation! I can’t have gluten or dairy and haven’t had lasagna since I was a kid. Already made this twice! I’m not vegan, so I tried mixing some ground beef with the veggies, and it works great too! Thanks Kate!
Kate
You’re welcome! Thank you for review, Em.
Katie
This lasagna is delicious! It’s creamy, tomatoe-y, and very filling. This was my first time making any lasagna (I usually get a frozen one) so I learned the hard way that you really need to make sure your top noodles are swimming in sauce or else instead of baking flat they curl up into tubes. Despite that hiccup, I still thoroughly enjoyed the lasagna and will be freezing some for future comforting dinners. I am trying to eat less dairy and this really satisfied that creamy craving.
Thank you Kate!!!
Sheri
Great recipe! It was the first time I had made the cashew cream and it did not disappoint! Family loved it. Fun to make!
Kate
Love that Sheri!
Emilee Edwards
Hands down, the BEST vegan lasagna I’ve ever had! It’s simply unbelievable… this is a WEEKLY staple for us!
Kate
I love it! Thank you for sharing, Emilee!
Janet Wilson
I just found your site recently and have tried 2 recipes that and they were a hit! Anxious to try this one. However, my store did not have raw cashews but did have raw almonds. Is it ok to substitute these?
Kate
I’m really happy to hear that, Janet! Thanks for sharing. I’m not sure almonds will give you the same result, sorry!
Mark
Best vegan lasagne I have made/had! We are back to eating vegan with both my daughters back home which is not a bad thing. I have made dozens of your recipes and all are fantastic, but this is one of my favorites. Your website is great with all of the pictures and detail on how to cook your recipes. Thank You!
Erin K
I made this last night and it turned out great! I used button mushrooms, carrots and yellow squash and added vegan ground round. I added a tiny bit more dijon to the ricotta along with some nooch, but everything else I followed to the letter. Thank you!
Karin Kaufman
This is by far the best lasagna ever!
I already reviewed this recipe in your best vegetable lasagna (I made it vegan). I’m glad to find the vegan version of it in one place.
With the and being home for a long time I try to make the foods that my little kids love which is hard not having all the ingredients. I finally got every ingredient for this recipe and I’m making it tonight. This is going to make us all happy because it’s a favorite in my house.
Betsy
This was really good. Like, *REALLY* good. I actually made two lasagnas, one for adults and one for kids. The adult one was made exactly per the recipe, and I used Trader Joe’s Arrabiatta sauce. The kids’ lasagna was made using zero vegetables (sigh), so I subbed a roll of Lightlife sausage that was pre-cooked with onions, salt, pepper and garlic. That lasagna got a basic marinara sauce. No one else in my household is vegan or even vegetarian, and both variations of the lasagna were resounding hits with pleas to make them again soon. Thank you!!
Kate
I love the emphasis, Betsy! Thanks for sharing how you made it and for your review.
Audrey
This honestly tastes better than regular lasagna! I am shocked! I was wondering if you could tell me, how many calories is it for this whole lasagna, or per serving? This lasagna is going to be in my permanent rotation it’s THAT good!
Kate
I’m so happy to hear that you loved it, Audrey! The nutritional information is below the notes section. You just need to click to expand. I hope this helps!
Tove
This is the best vegan lasagna I have made since becoming plant based last July, and I have tried many recipes to make up for my cheese and ricotta lasagna. I made it last week but without lasagna noodles. I used zucchini instead and it was awesome. Today I am making it with Barilla Whole Wheat lasagna and I can’t wait and neither can my meat and poatoe husband:))) I never thought I could love a lasagna without cheese and ricotta but thanks to Cookie and Kate I can. The cashew sauce is so simple, but soooo good. Thank you!
Emily
I made this for Easter and my husband said it was the best meal I have ever made! I agree! I will be making this for dinner parties to impress! Thank you!!
Anne Kelly
This lasagne was delicious! Made a Gaz Oakley one before and was so much effort and the end result was a huge disappointment. This on the other hand will now now be a weekly dinner for us, tastes just as a lasagne should!
Ramona
Thank you for the recipe. It was totally yummy. I think the best vegan lasagne recipe I have tried. I will deffo make it again. Looking forward to my leftovers tomorrow. Thanks again!
Kate
You’re welcome, Ramona!
Dheeksha
Hi Kate! I’m in love with this recipe and can’t wait to try it!! Currently, I don’t have dijon mustard, so can I replace it with anything else? Is it an essential ingredient to the cheese?
Kate
Hi there! Since this lasagna has lots of flavor, I don’t think you’ll miss the dijon.
Marilou
We ate this lasagna tonight for dinner and it was delicious. My boyfriend who was very skeptical about the cashew cream when I made it earlier today absolutly loved the final result. There are a great deal of different flavors in there, which make this dish very tasty. I made the marinara sauce myself using your recipe and also made fresh vegan pasta. It took me a couple hours to make the whole dish, but its mostly because I did everything from scratch and because I did it on a relax sunday not rushing. I could reduce the amount of prep time next time by having few things prepared in advance. Thanks for this party in our kitchen!
Wendy
Trying this lasagna was like the first time I tried kombucha. In the moment, I wasn’t sure I really liked it. Hours later, I couldn’t stop thinking about it and it was all I wanted to drink forever. Needless to say, this lasagna disappeared way too fast at my house. I was going to ask about any change in cooking time if I were to increase the recipe by about a third and cook in a 9×13 pan, but looks like other commenters have already tried and answered. Thanks for the great recipe!
Amy
This was phenomenal! My husband and I both agreed we didn’t miss the dairy at all. I used a 9×13 pan since I didn’t have a 9×9 pan and it worked out good, in case anyone is wondering. Only had to spread the veggies a little thin. Thank you for a wonderful recipe!
Kate
You’re welcome, Amy! Thank you for sharing.
L
this was DELICIOUS! I didn’t change a thing (except adding lots of fresh basil leaves to all the layers when I was assembling it). so tasty and creamy!! divine!!!!
JILL
This is definitely the BEST vegan lasagna! I follow the recipe exactly and then add fresh basil, vegan parm and red pepper flakes for serving, along with a fine red wine. It’s truly divine!
Kate
Thank you, Jill! I’m happy to hear that.
Masha Pinsky
This is my 3rd try for a vegan lasagna recipe.
I am so so grateful for this one! it finally worked and my husband who is struggling to transition to plant-based diet said: A+ recipe! Put it on the Favourites list!!!
It was full of flavor, juicy, and creamy!
And we still have leftovers for today! Thank you so much <3
Ann-marie
It sounds good. I’ll try it and let you know how it goes. I had a vegan pasta on American Airlines and it tasted really great.
Ann-marie
Hi Kate, can I use store bought cashew butter instead of blending my cashews?
Kate
Hi Ann-maire, that is an interesting ideas. However, it wouldn’t be quite the same.
Asna
I made this exactly as instructed and it fantastic, Kate! Thank you so much!
elizabeth pinard
Making this for the 2nd time in a week. So tasty and filling.
Super easy to make as well.
It is always great to come across truly enjoyable vegan recipes that leaving longing for more.
Kate
I love that you are already making it again! Thank you for sharing, Elizabeth.
Jennifer George-Consiglio
This was fabulous. We are a family of 5, (3 vegans, 1 vegetarian and 1 who occasionally eats meat) :) Everyone absolutely LOVED it. I followed the recipe exactly except used my own homemade go to sauce. Thanks you for the yummy rainy Sunday comfort food!
Alison
SO delicious!!! Everyone loved this. My five year old wants to eat it on repeat. She says it’s her favorite. Going to make this again soon!!! Thank you for sharing.
Wendy
I prepared the vegan lasagna for dinner last night, as written, and it’s truly delicious. Lovely taste and texture, and I don’t even miss the cheese! My cheese-loving husband and our dairy-free son enjoyed it too. I just ate leftovers for lunch and again, super yummy and heats up well in the microwave. We like Rao’s too, and I mixed the leftover arrabbiata (spicy) sauce we had in the fridge with the marinara and it had a nice kick to it.
On another note, is it possible to sort reviews or ask readers to only comment after making the recipes (instead of saying they want to, etc.)? I cook from your cookbook and blog A LOT and find it helpful to read others’ feedback about the recipes. Of course, you deserve all the “this looks amazing” and “I have to make this” comments, but the best compliment is in preparing the meal and enjoying it, no?
Kate
Hi Wendy! I’m glad you loved it and I love that sauce too. :) As for your feedback on comments, I’m working on blog updates that may help with this, but I don’t have anything finalized yet. Although, I do encourage comments of all types since I like to know what people are also excited about.
Deborah
The title says it all – it is the best vegan lasagna! I love this recipe and so does my (non- vegan) husband. Although I pretty much follow the recipe, I adapt according to the veggies I have in my refrigerator.
Thank you!!
Carley
This cashew cream was so easy and made the dish. I used GF noodles for the pasta and eggplant/zucchini… Delicious!!
Kayla
This recipe is amazing! I have two freezer questions. 1 – Can you freeze prior to cooking in oven? (I see there are freezer instructions, but it looks like it’s after you cook.). 2 – How long do you think this would be good for in the freezer? Looking to freeze some for postpartum. Thanks!
Kate
Hi Kayla, I think freezing after baking works best here. Typically, recipes keep well for 3 months in the freezer.
Claire
Lasagna was my favourite dish before going vegan, and I have tried almost all vegan lasagna recipes I can get my hands on but this was next level! Absolutely loved it! Thank you!
Shana
Made this for my vegan friends for dinner the other night! They loved it and I’m actually considering being vegan now… It was THAT good! Thanks Kate!!
Bruce
My son and his girlfriend are vegan
So hard to cook them something vegan and tasty
Never had a tasty vegetarian lasagne EVER!
This is the best, tastiest vegan/veg lasagne I’ve ever tasted and certainly the best we’ve made.
Thanks for the recipe Kate
Maple
Can you prep this in advance, say in the morning, and put it in the fridge until you’re ready to cook it for dinner? Will it hold together ok?
Kate
Hi Maple! It may get a little watery, but should be ok. Let me know how it turns out for you! May need extra time since everything will be cold.
Gilmore Jones
This lasagna tasted good but was very dry. any ideas how to make it moist?
Kate
I’m sorry to hear that! Did you use the sauce recommendation? I wonder if you had less sauce or you may have cooked for too long.