Vegan Vegetable Lasagna with Homemade Cashew Ricotta

Introduction

This plant-based lasagna delivers all the rich, comforting layers of the classic dish without any dairy. You’ll be amazed by the creamy homemade cashew ricotta and the savory roasted vegetables packed into every bite. It’s a crowd-pleasing main dish that proves vegan food can be deeply satisfying and flavorful.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 12

Ingredients

• 3 tablespoons olive oil
• 1 yellow onion (diced)
• 1 globe eggplant (peeled (optional) and diced small)
• 10 ounces sliced cremini mushrooms
• 3 cloves garlic (minced)
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 1/2 cups vegan ricotta spread
• 1/3 cup unsweetened, plain non-dairy milk (plus a few extra tablespoons as needed)
• 2-3 ounces fresh spinach (chopped)
• 4-5 cups jarred marinara sauce (or your favorite pasta sauce)
• 1 box (12 oz) oven ready lasagna noodles (at least 12 noodles)
• 1 cup shredded vegan mozzarella
• fresh basil leaves (for garnish)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet or pot, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
3. Add the diced eggplant and sliced mushrooms to the skillet. Cook, stirring occasionally, for 10-12 minutes until the vegetables have softened and released their moisture.
4. Stir in the minced garlic, dried oregano, salt, black pepper, and crushed red pepper flakes (if using). Cook for 1 more minute until fragrant. Remove from heat.
5. In a medium bowl, prepare the ricotta filling by mixing the vegan ricotta spread with the 1/3 cup of non-dairy milk until smooth and spreadable. If the mixture is too thick, add an extra tablespoon of milk. Fold in the chopped spinach.
6. To assemble the lasagna, spread about 1 cup of marinara sauce evenly across the bottom of a 9×13 inch baking dish.
7. Place a layer of oven ready lasagna noodles over the sauce (about 4 noodles, breaking to fit as needed).
8. Spread half of the ricotta-spinach mixture evenly over the noodles.
9. Spoon half of the cooked vegetable mixture over the ricotta layer, then cover with about 1 1/2 cups of marinara sauce.
10. Repeat the layers: noodles, remaining ricotta, remaining vegetables, and another 1 1/2 cups of sauce.
11. Add a final layer of noodles and cover with the remaining marinara sauce. Sprinkle the top evenly with the shredded vegan mozzarella.
12. Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and the edges are bubbling.
13. Let the lasagna rest for 10-15 minutes before slicing. Garnish with fresh basil leaves and serve.

Variations

• Individual Portions: Assemble the lasagna in smaller, oven-safe dishes for personalized servings and reduced baking time.
• Grilled Veggie Twist: Instead of sautéing, toss the eggplant, mushrooms, and onion in oil and roast or grill them before assembling for a deeper, smoky flavor.
• Thicker Vegetable Layer: Briefly wilt the spinach with the other vegetables in the skillet for a heartier, all-in-one vegetable filling.
• Herb Infusion: Stir a handful of chopped fresh basil or parsley into the prepared cashew ricotta before layering.

Tips for Success

• Dice the eggplant small (about 1/2-inch pieces) to ensure it cooks through and becomes tender during the initial sauté.
• Don’t skip the resting time after baking; it allows the layers to set, making the lasagna much easier to slice neatly.
• If your marinara sauce is very thick, consider thinning the final top layer with a couple of tablespoons of water or non-dairy milk to help the oven-ready noodles cook through.
• Taste your vegetable mixture for seasoning before assembling, as the salt level in jarred sauces and vegan cheeses can vary.

Storage & Reheating

Store leftover lasagna, covered tightly, in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the whole dish with foil and warm in a 350°F oven for 20-25 minutes until heated through. You can also freeze the baked and cooled lasagna for up to 3 months.

FAQ

Can I make this lasagna ahead of time?

Yes, assemble the lasagna completely, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time.

Do I have to peel the eggplant?

Peeling is optional. The skin adds texture and nutrients, but peeling it creates a more uniform, tender vegetable layer.

What if I can’t find oven ready noodles?

You can use regular lasagna noodles, but you must boil them according to package directions until al dente before assembling.

My vegan ricotta is very thick. What should I do?

This is common. Simply add the non-dairy milk one tablespoon at a time until it reaches a smooth, spreadable consistency similar to traditional ricotta.

Can I use a different non-dairy milk?

Absolutely. Any unsweetened, plain variety like almond, soy, or oat milk will work perfectly in the ricotta mixture.

Why is my lasagna watery?

This is usually caused by vegetables releasing moisture. Ensure you cook the eggplant and mushroom mixture until most of the liquid has evaporated in the skillet before assembling. Using a thicker marinara sauce also helps.