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vegan lasagna recipe

Vegan Lasagna Recipe

Bity
The vegan lasagna recipe is the tastiest and most perfect pasta to serve as a daily dinner and when you have people over.
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Prep Time 45 minutes
Cook Time 45 minutes
Course Main dish
Cuisine Gluten-Free, Italian-Inspired, Vegan
Servings 4
Calories 829 kcal

Ingredients
  

  • 1 small onion chopped
  • 2 cloves garlic minced, or 1 tsp garlic powder
  • 8 oz/210g tempeh or smoked tofu diced
  • 8 oz/210g fresh cremini mushroom or mushroom of choice, sliced (or can)
  • 2 jars 25oz/700g marinara sauce
  • 2 tbs coconut aminos or low-sodium soy sauce
  • 1 tsp red pepper flakes or to taste
  • 1 tsp fennel seeds or to taste
  • 4 tbsp chives chopped
  • 2 tbsp parsley chopped
  • 2 tbsp basil leaves chopped
  • 2 cups macadamia or raw cashew nuts
  • 3 tbsp lemon juice
  • ¼ cup nutritional yeast or to taste
  • 10 instant lasagna sheets no need to cook (7.2oz/200g)
  • 2 tbsp ground macadamia or cashew nuts to sprinkle
  • salt
  • 1 Olive oil

Instructions
 

  • 1 – Drizzle a large pan with olive oil and heat. Sauter onion and half minced garlic until fragrant. 
  • 2 - Stir in tempeh and mushrooms and cook until golden brown. 
  • 3 - Combine marinara sauce, coconut aminos, pepper flakes, fennel seed, and let boil for about 5 minutes. The sauce will be fragrant and flavorful. Season with salt and stir in fresh herbs. 
  • 4 – In the bowl of a food processor, combine macadamia nuts, remaining garlic, nutritional yeast, salt, and pepper and pulse until you obtain a thick and crumbly paste. Little by little, add about ½ to 1 cup water, until the mixture forms a creamy and spreadable paste. Transfer paste to a bowl and season again. 
  • 5 - Assemble the lasagna while you preheat the oven to 360ºF/180ºC/medium.
  • 6 - Spread some olive oil on the bottom of a medium-sized baking dish. Add 1/3 cup water on the bottom and then alternate between layers of sauce, instant and no need to cook lasagna noodles and creamy vegan cheese, ending with sauce. If it seems to dry, add ¼ cup more water.
  • 7 – Sprinkle ground nuts on top and bake for about 30 minutes, until pasta is tender, but always al dente, sauce bubbles, and the top is golden brown.

Notes

Serve your vegan lasagna with green leaves salad and enjoy a delicious meal.

Nutrition

Calories: 829kcalCarbohydrates: 71gProtein: 18gFat: 56gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 43gSodium: 209mgPotassium: 764mgFiber: 10gSugar: 7gVitamin A: 508IUVitamin C: 12mgCalcium: 111mgIron: 4mg
Keyword best vegan lasagna, easy vegan lasagna, vegan lasagna recipe
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