Vegan Spinach Lasagna

Everyone loves lasagna for its rich cheesy creamy flavor but eating vegan doesn’t mean you have to give up all those taste you love. I have adopted this recipe I got from my step mother in-law (who is vegetarian) and put my own twist to create a hearty comfort food without using any dairy products and no compromise on taste. Instead of ricotta/cottage cheese, I use cashew and use vegan mozzarella cheese in addition. My husband said it turns out really good and I agree. It is rich, creamy and cheesy. The secret to delicious lasagna is the tomato sauce ( in my opinion) and this recipe nail it for me. I like it a lot. It has become my go-to tomato sauce recipe.

This recipe is quite time consuming ( mostly waiting for it to cook) you might want to plan ahead. It would be perfect for a dinner /brunch party as it is enough for 6-8 people. I made it the other day just for two of us, it last us for a few days ( for both lunch and dinner).  It is a good idea to make it on sunday and you will save time making meals for the next few working day.

Vegan Spinach Mushroom Lasagna

Prep Time: 20 mins
Cooking Time: 1 1/2 hours
Yield: 6-8 servings



Lasagna Tomato Sauce (Recipe Below)
12 Lasagna noodles ( you can use GF noodles) half cooked, drain and rinse in cold water
Filling:  3 cups Spinach cashew ricotta cheese  ( Recipe Below)
1 package of Daiya Mozzarella cheese


  • Preheat oven 375 F
  • Spread a little tomato sauce over bottom of 9 x 13″ pan
  • Cover with a layer 4 lasagna noodles
  • Put 1/2 of  spinach filling
  • 1/3 of remaining sauce
  • 1/3 of mozzarella Daiya cheese
  • Another 4 noodles
  • Remaining filling, followed by
  • Sauce (another 1/3), which gets covered by
  • Another 1/3 of mozarella cheese
  • Every last noodles
  • The remaining drop of sauce
  • last 1/3 of mozarella cheese
  • Cover with foil and bake for 45 minutes ( uncover the last 10)

Lasagna Tomato Sauce 

3 tbsp olive oil
1 tsp minced garlic
1 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped carrot
1 tbsp of chopped fresh basil
1 tsp oregano
2 bay leaves
2 tsp salt
1 can tomato sauce
1 can tomato paste
1 can diced tomato or 2-3 chopped tomatoes
2 tbsp red wine ( optional)
2 1/2 tbsp agave or maple syrup
1/2 tsp of black pepper


  • In a large kettle, saute’ first 9 ingredients
  • When onions are clear and very soft, add the next 5 ingredients
  • Turn the heat down to low, cover and simmer for about 35 mins, stir occasionally
  • Add chopped mushrooms, cook for a few minutes

Cashew Ricotta with Spinach ( Filling)

3 cups raw cashew ( soak overnight or at least 3 hours)
1/2 – 1 cup of water
3 tbsp lemon juice
2 tbsp nutritional yeast
1 tsp salt

5 oz of  baby spinach


  • Drain soaked cashew and put in blender
  • Blend soaked cashew with little bit of water at a time until reach a consistency of a ricotta
  • Season with lemon juice, salt and nutritional yeast. Blend again for all ingredients to combine.
  • Put cashew ricotta in a large mixing bowl, add spinach and stir to combine

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s