Vegan Lasagna

READY IN: 2hrs 15mins
Recipe by Caroline G

Vegan lasagna recipe using tofu and cashews to make a cheesy filling.

Top Review by cooking-BAG

Boy, this is good. Had to use oyster mushrooms, they were only ones I had available.I also added Daiya Mozzarella shreds. Excellent flavor. Delish......I have made this many times. Everyone likes it, and some say they like it better than regular lasagna. I have also added spinach too.

Ingredients Nutrition


  1. Combine water, cashews, salt, onion powder, nutritional yeast, garlic powder, and lemon juice in Vitamix and blend until smooth. Set aside.
  2. Crumble tofu in a bowl. Add in nutmeg, salt, nutritional yeast, garlic powder, and basil and stir to combine. Set aside.
  3. On medium heat, saute onion, mushrooms, carrot until tender. Add tomato sauce, parsley, and oregano. Salt and pepper to taste. Cook until thickened.
  4. Spread small amount of sauce on bottom of 13x9 inch pan. Top with 3 lasagna noodles. Cover with more sauce, then ricotta, then cheese sauce. Repeat. Make sure top layer is covered with sauce. Cover pan with aluminum foil and bake at 375°F.

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