Simple Delicious Vegan Lasagna Recipe

July 09, 2019

Simple Delicious Vegan Lasagna Recipe

You don't have to be vegan to love this delicious vegan, cruelty-free lasagna dish.

We especially enjoy this recipe for its yummy cashew cheese, its healthy and nutritious ingredients, and how filling it is!

We promise you'll feel great after eating it, have plenty of leftovers, and your gut and tastebuds will thank you!


Vegan, Cruelty-Free Lasagna

Featured Chef: Erica Duhl 

Follow Erica on Instagram @bubbywubs for more of her amazing vegan recipes, funny captions, adorable cat, + pet tarantula!



What you will need:

For the sauce:

head of broccoli, sliced into bite-sized pieces

Half head of cauliflower, sliced into bite-sized pieces

16 Oz jar of your favorite spaghetti sauce

16 Oz tomato purée (canned)

16 Oz fire roasted tomatoes, diced (canned)

6 cloves garlic, roasted

Tsp oregano

Tsp basil

Tsp salt and pepper (or to taste)

3/4 cup lentils, rinsed, cooked, and rinsed again 

Field Roast Italian Sausage, diced into little pieces, and browned in a pan (optional)

For the cheese:

4 cups cashews, soaked 4-8 hours (or overnight)

Juice of one lemon

3/4 cup nutritional yeast

Head of garlic, roasted

Half block of firm tofu, cut in cubes

Tsp. Oregano, basil, salt, and pepper (or to taste)

You will also need:

whole wheat lasagna noodles

1/2 bag fresh spinach

Panko Breadcrumbs (vegan)

Vegan Mozzarella, optional as heck! I like Daiya :)


vegan cheese


Directions for sauce:

Steam Broccoli and cauliflower in a large pot, until tender. Drain. Add remaining sauce ingredients (minus lentils) and cook for 3 hours on low-medium heat, stirring every 10-15 minutes or so. Add lentils and cook for 1 hour. 

Directions for cheese:

Drains cashews, but keep enough water to blend (if you’ve already dumped it, you can totally use a plant-based milk!)

Add all ingredients to blender

Blend until smooth

Leave in fridge for 10 minutes

Blend again for 15 seconds


vegan lasagna noodle


Assemble the remaining ingredients in pan and bake:



Cheese mixture

Spinach (you can sprinkle in the mozzarella now!)

Repeat until you’re on your last layer on cheese sauce/cheese sprinkles at the top! 

Bake covered at 350 degrees for 50 minutes. Up heat to 375, remove cover, add breadcrumbs, and bake for 10 minutes. Let it cool for about 5 minutes. Enjoy.

Notes from Erica: 

Roasting garlic is super-easy! Take a head of garlic, peel off most of the outer layer of skin, chop the tops off to expose the garlic cloves, drizzle with olive oil, sprinkle with salt, wrap in aluminum foil, and bake at 400 for 50-60 minutes! Once they cool, pop them out of their shells and set them aside for this recipe ♥️

don’t be afraid to add more nutritional yeast to your cheese sauce. YOLO.

The vegan mozzarella is a nice touch to impress your non-vegan friends; but it isn’t a necessary ingredient.

I put Field Roast Italian Sausage as optional, but let’s be real... HAVE YOU TRIED FIELD ROAST? HAVE YOU LIVED!?

this makes a hearty sauce and you will probably have leftovers for spaghetti! ♥️


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