Go Back
+ servings
a piece of lasagna being taken out of pan
Print Add to Collection

The Best Vegan Lasagna

This is hands down the best vegan lasagna you will ever try! Layered with a spicy arabbiata marinara sauce, sautéed zucchini, yellow squash, red peppers, almond crema, and herbed cashew cheese.
Course Main Course
Cuisine Italian
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 8 servings
Calories 200kcal
Author Dora S.


Cashew Cheese:

  • 1 cup Cashews soaked overnight in hot water
  • 7 oz. Extra firm tofu pressed (1/2 block)
  • 2 cloves Garlic peeled
  • 1 tbsp. Nutritional yeast
  • 2 tbsp. Lemon Juice fresh
  • ½ tsp. Chopped thyme
  • 1 tbsp. Chopped chives
  • 1 tbsp Chopped basil

Almond Crema:

  • ½ cup Almonds raw
  • 1 clove Garlic
  • ¾ cup Water
  • ¼ cup Almond milk unsweetened
  • 1 tbsp. Lemon juice fresh



  • Preheat oven to 400°F.
  • To make the cashew cheese: Drain your cashews and place in the food processor and process for 3-5 minutes until the cashews become like a paste, scrape down the sides of the food processor.
  • Add the tofu, garlic, nutritional yeast, lemon juice, and process until you have a smooth paste. Add salt and pepper to taste, and the herbs then process one more time to incorporate. Set aside.
  • To make the almond crema: Place all the ingredients in the blender and process until smooth. (If you don’t have a high powered blender I recommend you soak and peel the almonds beforehand). Set aside.
  • To make the lasagna: Heat a large pot to medium heat and add olive oil. Add onion and cook for 3- 4 minutes until it is translucent, add bell pepper and cook for 3 more minutes until it’s tender. Add zucchini and yellow squash and continue to cook until the squash is firm but completely cooked, about 4 minutes.
  • Add jar of sauce, and vegetable broth. Simmer slowly for 6 minutes then blend until smooth (I use a hand blender for this).
  • Pour a layer of sauce into a 9 X 13 baking dish add three sheets of lasagna. Top with 5 tbsp. of cashew ricotta and pour 2 – 3 tbsp. of almond crema. Repeat until you have used all the cashew ricotta, and sauce. Reserve 1/4 cup of almond crema.
  • Cover with foil and bake for 45 min. Remove from oven and let sit for 8 minutes. Pour the remaining almond sauce on top and swirl with a spoon to evenly distribute it. Sprinkle with chopped basil and serve.



• I used oven ready lasagna to save myself a couple of steps, but you can pre-cook lasagna
• This sauce is spicy, so if your kids don’t eat spicy food you can use Primal Kitchen Tomato Basil Marinara Sauce.


Serving: 1serving | Calories: 200kcal | Carbohydrates: 13g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Sodium: 210mg | Potassium: 420mg | Fiber: 3g | Sugar: 4g | Vitamin A: 805IU | Vitamin C: 32mg | Calcium: 60mg | Iron: 2mg