The Ultimate Vegan Veggie Lasagna

by Heather

If there was one food I could not live without, it’d have to be lasagna.

vegan lasagna

There’s something so comforting about it- it’s the quintessential casserole.

vegan lasagna recipe

One dish; tons of flavors. Warm gooey cheese that oozes out the side and zesty marinara that coats just about any combination of vegetables.

vegan vegetable lasagna

It’s the perfect dish. Unless, of course, you don’t eat cheese. Then what? I’ve yet to encounter a “warm, gooey” tofu…and the fake vegan dairy free cheese just doesn’t cut it in this classic comforting dish.

vegan vegetable lasagna vegetable

But after many trials and errors, I have a solution for you. Welcome back, warm, gooey lasagna.

{Psst…the husband didn’t know it was dairy free until I told him the next day…oops. Winking smile}

Ultimate Vegan Lasagna
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    For the Filling
  • 1 can cannellini beans
  • 1 cup raw cashews, soaked in water for 30 mins
  • 2 garlic cloves, peeled
  • 2T lemon juice
  • 1 tbsp Dijon mustard
  • 1/4 cup vegetable broth or water
  • 1 T basil
  • 1/4 cup nutritional yeast
  • 1/2 tsp salt (or to taste) + freshly ground black pepper
  • 1/2 tsp onion powder
  • For the Rest
  • 4 cups marinara {favorite homemade or jarred}
  • 1 red bell pepper
  • 1 cup baby spinach
  • 1 pint mushrooms, sliced
  • Other veggies: zucchini, onion, etc.
  • 1/4 cup almonds, ground
  • 1 lb lasagna noodles
  • Italian seasoning
  • Black pepper


  1. Prepare pasta according to package directions.
  2. Combine filling ingredients in food processor and blend. Adjust seasonings to taste.
  3. Saute vegetables over medium high heat until slightly browned or cooked. Drain excess liquid. Season veggies with pepper & Italian seasoning.
  4. Layer marinara, noodles, filling, and veggies in 9 x 13 casserole dish. Alternate until all ingredients used.
  5. Top with ground almonds & Italian seasoning or basil.
  6. Bake at 350 for 30 minutes covered; uncover & bake 15 minutes more. Optional: Broil under high heat for last 5 minutes.

{I LOVE this lasagna with homemade fire-roasted marinara. Mmm.}

What one food could you not live without?

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{ 8 comments… read them below or add one }

Faith @ For the Health of It December 14, 2011 at 9:53 am
I couldn't live without bread (and trust me, I tried, thank you so much, lousy eating disorder) but oh man I'm not a happy person without my thick, hot, chewy carbs!
Gina @ Running to the Kitchen December 14, 2011 at 9:54 am
Cannellini beans is such a good idea for a creamy ricotta substitute! I have no dietary restrictions, but this looks so delicious and interesting I kind of want to try it out.
Stephanie @ On the Road to RD December 14, 2011 at 9:57 am
YUM! I am bookmarking this and making it for the family over the holidays.
Corrie Anne December 14, 2011 at 11:11 am
I <3 healthier lasagna recipes. It's one of our faves. Saving this one! :)
Lisa (bakebikeblog) December 14, 2011 at 3:49 pm
How very delicious!!!
aquariann December 14, 2011 at 11:09 pm
Yum, that looks super scrumptious!! *drools*
Nichole December 15, 2011 at 5:54 am
Melt in my mouth! That is straight out of a magazine. Layers of heaven. Call me Garfield:)
Queen El February 5, 2012 at 8:16 pm
Made this. Cool but there was a mishap with the noodles, they got broken up so watch out for that. due to all of the. Also made it without the almond flour. No worries. I would also advise lessening the veggies- mine came out watery because of the water in the squash & stuff. It would be fine with just spinach & harvest roast "sausage" (which I added) Delicious!

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