A classic lasagna recipe with a meatfree "meat" sauce and vegan ricotta, parmesan and mozzarella cheeses. Perfect comfort food for a crowd or for a cozy dinner in with family or friends. #vegan #lasagna #thanksgiving #recipes #holidays #italianfood #pasta HolyCowVegan.net
Classic Vegan Lasagna
Prep Time
45 mins
Cook Time
1 hr
Resting time
15 mins
Total Time
1 hr 45 mins
A traditional and classic vegan lasagna recipe that'll soon become your favorite, with a meatfree "meat" sauce and vegan ricotta, parmesan and mozzarella cheeses. Perfect comfort food for a crowd or for a cozy dinner in with family or friends.
Course: Main Course
Cuisine: Italian, Vegan
Servings: 12 servings
Calories: 479 kcal
Author: Vaishali
  • 16 regular lasagna noodles or 24 no-boil lasagna noodles
  • 1 tbsp extra virgin olive oil
  • 1 large onion (minced)
  • 4 cloves garlic (minced)
  • 28 oz vegan meatless meat that's crumbly. I used a combination of 14 oz Gimme Lean and 14 oz of Tofurky's Italian sausage. Make sure you process the sausages in a food processor to make them crumbly.
  • 28 oz canned whole plum tomatoes (San Marzano tomatoes are great too)
  • 6 oz can tomato paste
  • 2 tsp oregano
  • 1 tsp red pepper flakes
  • 3 cups vegetable stock, if using no-boil noodles (reduce to 2 cups for regular noodles)
  • Salt and ground black pepper to taste
  • 1 cup vegan cashew parmesan
  • 16 oz vegan mozzarella shreds
For the cashew ricotta:
  • 1 1/2 cup raw cashews (soaked at least two hours or overnight, then drained)
  • 3/4 cup vegetable stock
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1/4 cup fresh parsley (chopped)
  • Salt and ground black pepper to taste
  1. If using regular lasagna noodles, cook them in salted boiling water until al dente but not mushy.

  2. Make the meat sauce by heating the oil in a large saucepan. Add the onions and garlic. Saute, until they soften, about five minutes. Add the "meat" crumbles and saute for a couple of minutes. Add the tomato paste and mix in.

  3. Put the plum tomatoes in a bowl and squish them to break with your fingers. Add to the saucepan along with 3 cups of vegetable stock if using no-boil noodles, and 2 cups of stock if using regular noodles that have been cooked.

  4. Stir well, bring to a boil, add the oregano, red pepper flakes, salt and ground black pepper to taste. Stir and let the sauce cook for about 15 minutes or until it turns a bright red. Turn off heat and check seasoning. Set aside.

  5. Make the ricotta, by placing the cashews in a food processor with all ingredients except the parsley. Process for a couple of minutes until fairly smooth. Mix in the parsley and pulse until it's mixed into the rest of the ricotta. Set aside.

  6. Preheat oven to 400 degrees Fahrenheit.

  7. Assemble the lasagna by spraying a 12 X 9 inch lasagna pan with cooking spray or oil. Ladle out a small amount of sauce into the pan and spread.

  8. Layer on four sheets of the noodles into the bottom of the pan. If using no-boil noodles, which are smaller than regular noodles, you might need to layer on five noodles vertically and one more horizontally.

  9. Layer on one-fourth of the meat sauce over the lasagna noodles. 

  10. Layer on one-fourth of the cashew parmesan.

  11. Layer on one-fourth of the vegan mozzarella.

  12. Layer on one-third of the vegan ricotta.

  13. Repeat until you have built up three layers of the meat sauce and the cheeses. Over the fourth and final layer, layer the remaining meat sauce, parm and mozzarella.

  14. Cover tight with aluminum foil, place the lasagna pan on a rimmed baking sheet, and bake in the preheated oven for 30 minutes. After 30 minutes, remove the aluminum foil and bake another 30 minutes until bubbly and hot.

  15. Let the lasagna stand at least 15 minutes to firm up, then cut and serve.

Recipe Notes

Vegan Cashew Parmesan recipe

Nutrition Facts
Classic Vegan Lasagna
Amount Per Serving
Calories 479 Calories from Fat 164
% Daily Value*
Total Fat 18.2g 28%
Potassium 312mg 9%
Total Carbohydrates 56.8g 19%
Dietary Fiber 8.6g 34%
Sugars 7.9g
Protein 27g 54%
Calcium 16%
Iron 33%
* Percent Daily Values are based on a 2000 calorie diet.