A simple but flavorful marinara sauce, a creamy cashew sauce, your favorite vegan mozzarella cheese, fresh basil, and noodles. Easy Vegan Lasagna is the ultimate comfort food for me. I’m far away from hometown but lasagna always takes me back to family dinners. My mom had one of those pans that had 3 dividers because she had to cater to picky eaters and vegans. Ha! I’m thankful for that and thankful for her. Lasagna makes me feel warm, cozy, and happy so it’s a staple in my house and has been made many times in many different forms. But this easy vegan lasagna is my favorite one.
What You Will Need For This Easy Vegan Lasagna
Kitchen Essentials:
Nothing special here! Just a few pans and a deep casserole dish.
Main Ingredients:
- No Boil Lasagna
- Cashew Cream
- Can of Crushed Tomatoes
- Lots of Garlic
- Dried and Fresh Herbs
- Vegan Cheese
Products I Used:
- Vegan Mozzarella: Violife is the absolute best but any will work for this.
- Beefless Crumbles: I used Light Life but any will work.
- No Boil Lasagna Noodles: I prefer using no-boil but you can easily buy regular noodles and boil them prior to layering.
- Garlic: Always always always use fresh. Pre-minced garlic just doesn’t taste as good. I added a little garlic powder for good measure but freshly minced is best!
More Recipes You Might Like:
- Garlic Parmesan & Herb Star Bread
- Vegan Garlic Knots
- Tomato Basil Pasta w/ Tofu Ricotta
- Vegan Fettuccine Alfredo
If You Make This Recipe:
Tag me on Instagram! I’d love to see your delicious re-creations and feature them! As always, I would greatly appreciate if you share your review in the comments below. Don’t forget to add if you made any fun substitutions. Thank you!
Easy Vegan Lasagna
Ingredients
Cashew Cream:
- 1 1/2 cup Cashews soaked overnight or boiled for 20 minutes
- 1 1/2 cup Vegetable Broth
- 2 tbsps Lemon Juice
- 1 tsp Salt more or less to taste
- 1/2-1 tsp Red Pepper Flakes to preference
- 1/2 tsp Black Pepper
Marinara Sauce:
- 2 tbsps Olive Oil
- 2 cups Onion small dice
- 5 cloves of Garlic minced
- 2 tsps Salt
- 1/2 tsp Red Pepper Flakes
- 2 tbsps Dried Italian Seasonings
- 28 oz Can of Crushed Tomatoes
- 1/4 cup Unsweetened Non-Dairy Milk
- 1 tbsp Organic Sugar
Extras:
- 1 Package No Boil Lasagna Noodles
- 1 12 oz package of Vegan Beef Crumbles I used Light Life
- 8 oz Bag of Vegan Mozzarella I used Violife
- Fresh Basil
Instructions
- Preheat oven to 375F
- Start by boiling your cashews, if they weren't soaked overnight, for 20 minutes.
- Next, chop your onion and garlic for the marinara sauce.
- In a large pot, add the olive oil and heat on medium-high heat. Add the onion and cook until soft, about 5 minutes.
- Next, add the garlic and cook for another 2 minutes.
- Mix in the salt, red pepper flakes, and Italian seasonings. Cook for another 1-2 minutes.
- Add the crushed tomatoes. Lower the heat, cover, and simmer for 15-20 minutes. Turn off the heat and stir in the sugar and non-dairy milk.
- After the cashews are soft, place them in a high speed blender along with the rest of the cashew cream ingredients. Blend until smooth.
- In a pan with a touch of olive oil brown the vegan beef crumbles. Set aside.
- In a 9x13in baking dish, add some sauce on the bottom of the pan.
- Now, mix in the vegan beef crumbles to the sauce.
- Add a layer of no boil lasagna noodles(brush the top of each set of noodles with water) in the pan on top of the sauce then followed by more sauce, then more noodles, followed by cashew cream and a sprinkle of the shredded mozzarella, back to noodles, sauce, cashew cream + cheese, noodles, sauce, you get it. Repeat until all the noodles, sauce, and cheese are gone. The very top layer should have sauce, cashew cream, and cheese.
- Cover in foil and bake for 45 minutes. Top with fresh basil and serve!
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