Enjoy the Best Vegan Lasagna, Hearty and Full of Flavor

I was skeptical about vegan lasagna-could it really be that good? This recipe is proof that it is really possible. This vegan lasagna tastes as good as it looks.

My husband, who has a great soft spot for creamy pasta, also found the concept of a cheese-free lasagna questionable. I thought this recipe would convince him, so I took something home and put it in the fridge. I soon found the man in the kitchen and stepped back for a few seconds. Then the third.

If you’ve been paying close attention to my recipe substitution notes over the years, you may have already tried this technique. It is based on the vegan version of the eggplant lasagna roasted with cheese from my cookbook Love Real Food (page 163). I also shared the concept in my classic vegetarian lasagna recipe.

Today I wanted to show you the results with photographic evidence. If you’re craving a dairy-free alternative to the traditional cheese lasagna, this recipe is for you.

How to Make the Best Vegan Lasagna

The full recipe can be found below, but here’s why this recipe works:

1) Cashew cream instead of dairy products

We replace traditional mozzarella and ricotta with sour cream from cashews. It is easy to beat in a blender. I am always amazed at how much this “sour cream” preparation replaces all kinds of creamy cheeses and milk-based sauces. Some other recipes suggest mixed tofu for this component, but cashew cream tastes much better.

One caveat-if you don’t have a sturdy blender, you will have to soak your cashews for a few hours before mixing them. If you are lucky enough to have a Vitamix (affiliate link) or an equally powerful blender, you do not have to worry about the soaking step.

2) Vegetables for taste and nutrition

We also create flavor by frying a lot of vegetables and spinach. I used onions, carrots and mushrooms, but you can also use the vegetables that you have at hand (zucchini, bell pepper or even butternut squash would work). Mushrooms are especially good because they add a certain umami depth to this meatless lasagna.

3) garnish with more cashew cream, vegan parmesan and fresh basil

We will layer and bake this lasagna like a normal lasagna. As soon as we get out of the oven, we pour some remaining cashew cream over it. The cashew cream inside condenses during cooking, which gives a nice touch of irresistible creaminess.

Finally, we sprinkle vegan parmesan, consisting of hemp seeds, nutritional yeast and garlic and onion powder. It is the perfect salty flavor enhancer. Add fresh basil leaves if you have!