Creamy Plant-Based Lasagna

This rich and creamy plant-based lasagna delivers all the comfort of traditional lasagna without any dairy. Featuring a luscious cashew-tofu ricotta, layers of fresh spinach, and gooey vegan mozzarella, this soul-satisfying dish will convert even the most devoted cheese lovers. Perfect for family dinners or meal prep, it's proof that plant-based comfort food can be absolutely irresistible.

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Course: Main Course

Cuisine: Italian

Keyword: Vegetarian

Prep Time: 45

Cook Time: 45

Total Time: 1 30

Servings:

Calories: 385kcal

Equipment

Ingredients

For the Cashew Ricotta

1 cup raw cashews soaked for 30 minutes
14.5 oz firm tofu or 2 blocks extra-firm tofu
¼ cup plant-based milk oat or soy
2 tablespoons nutritional yeast
3 tablespoons lemon juice
1 teaspoon garlic powder
1 teaspoon oregano
Salt and pepper to taste

For Assembly:

9-16 lasagna noodles regular or gluten-free
2 jars marinara sauce about 50 oz total
2-3 cups vegan mozzarella cheese
3 cups baby spinach
1 onion diced (optional)
4 cloves garlic minced (optional)

Instructions

Cook lasagna noodles according to package directions until al dente. Drain and set aside.
In a food processor or high-speed blender, combine soaked cashews, tofu, plant milk, nutritional yeast, lemon juice, garlic powder, oregano, salt, and pepper. Blend until smooth and creamy.
If using onion and garlic, sauté in a large pan until fragrant, about 3-4 minutes. Add marinara sauce and simmer for 5 minutes.
Spread a thin layer of sauce on the bottom of a 9x13 inch baking dish.
Layer with lasagna noodles, half the cashew ricotta, half the spinach, and one-third of remaining sauce.
Repeat with another layer of noodles, remaining ricotta, remaining spinach, and half of remaining sauce.
Top with final layer of noodles, remaining sauce, and all the vegan mozzarella cheese.
Cover tightly with foil and bake for 35 minutes.
Remove foil and bake an additional 10-15 minutes until cheese is melted and lightly golden.
Let rest for 10-15 minutes before slicing and serving.

Notes

Soaking cashews is essential for achieving a creamy ricotta texture. If short on time, use hot water and soak for 15 minutes.

Press tofu for 15-20 minutes before using to remove excess moisture for better texture.

This lasagna can be assembled up to 2 days ahead and refrigerated before baking. Add 10-15 minutes to cooking time if baking from cold.

Freeze assembled unbaked lasagna for up to 3 months. Thaw overnight before baking.

For extra flavor, add dried basil, Italian seasoning, or red pepper flakes to the ricotta mixture.

Leftover lasagna keeps in the refrigerator for 4-5 days and reheats beautifully in the oven or microwave.

Nutrition