This vegan lasagna recipe is perfect for a crowd! Learn how to make vegan lasagna step-by-step, from prepping the ingredients to baking the finished dish. Get ready for a delicious and satisfying vegan dinner!
Step 1: Gather the Ingredients:
- 1 box of lasagna noodles
- 2 tablespoons of olive oil
- 1 large onion (chopped)
- 3 cloves of garlic (minced)
- 1 green bell pepper (chopped)
- 1 red bell pepper (chopped)
- 1 zucchini (chopped)
- 1 eggplant (chopped)
- 1 can of crushed tomatoes
- 1 can of tomato sauce
- 2 tablespoons of tomato paste
- 2 teaspoons of dried oregano
- 2 teaspoons of dried basil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 cup of cashews (raw)
- 1/2 cup of nutritional yeast
- 1/2 cup of water
- 2 cups of baby spinach
- 1 cup of vegan mozzarella cheese (optional)
Step 2:
Before you begin, preheat your oven to 375°F (190°C). Once it’s done, cook the lasagna noodles according to the instructions on the packet and then set them aside.
Next, heat some olive oil in a large skillet over medium heat. Then, add the onion and garlic. Fry these for around 2 to 3 minutes until the onion is softened.
Next, throw the green and red bell peppers, zucchini, and eggplant into the skillet and cook for 5 to 7 minutes until the vegetables are tender.
Next, mix the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, salt, and pepper in the skillet. Let the mixture simmer for 10 to 15 minutes.
Step 3:
Once the sauce has begun to simmer, prepare the cashew cheese. Put the raw cashews, nutritional yeast, and water into a food blender or processor, and blend until creamy. To assemble the lasagna, spread a layer of tomato sauce over the bottom of a 9×13-inch baking dish. Next, layer lasagna noodles and vegetable mixture over the sauce. Next, spread a layer of cashew cheese on top of the vegetables, and add a layer of baby spinach. Keep layering until all the ingredients have been used up.
Step 4:
You can top the lasagna with vegan mozzarella cheese if you’d like. Place the dish in a preheated oven and cover it with aluminum foil.
Bake for 25-30 minutes. Remove the foil and bake for 5-10 minutes until the cheese is melted and bubbly.
Let your vegan lasagna cool for at least 10 minutes before serving. The cheese and sauce will still be scalding after this time, so let it cool a bit longer if necessary.
Then, enjoy the vegan lasagna with a fresh salad or a side of garlic bread. This dish will impress your family and friends, so be prepared to answer many questions about how you made it.
Bon appetit!