Vegan Lasagna (Cashew Ricotta, Hearty & Cheesy)

What Makes This Recipe Work

Blending soaked cashews with tofu makes a creamy, sliceable ricotta that firms up in the oven, and nutritional yeast and lemon give it the tang of dairy cheese. Cooking the spinach with the onion removes excess water so the lasagna sets instead of weeping.

Ingredients for Vegan Lasagna (Cashew Ricotta, Hearty & Cheesy)

• 1 cup (140 g) raw cashews, soaked in hot water 15 minutes and drained
• 14 oz (400 g) firm tofu, drained
• 1/3 cup (20 g) nutritional yeast
• 2 tbsp lemon juice
• 2 garlic cloves, peeled
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 medium yellow onion, diced
• 10 oz (280 g) frozen chopped spinach, thawed and squeezed dry
• 9 no-boil lasagna noodles
• 4 cups (32 oz / 900 g) marinara sauce
• 3 cups (10 oz / 280 g) shredded dairy-free mozzarella
• 1 tsp dried oregano

How to Make Vegan Lasagna (Cashew Ricotta, Hearty & Cheesy)

1. Drain the soaked cashews and blend them with the tofu, nutritional yeast, lemon juice, garlic, 1 tsp salt, and pepper until completely smooth, scraping down the sides as needed.
2. Heat a splash of oil in a skillet over medium heat and cook the onion until soft, about 5 minutes, then stir in the spinach and the remaining 1/2 tsp salt and cook 1 minute more.
3. Heat the oven to 375 degrees F (190 C) and spread 1 cup of marinara over the bottom of a 9x13 inch dish.
4. Layer 3 noodles, half the cashew ricotta, half the spinach mixture, 1 cup marinara, and 1 cup dairy-free mozzarella.
5. Repeat the layers once more.
6. Finish with the last 3 noodles, the remaining marinara, and the remaining dairy-free mozzarella, then sprinkle with oregano.
7. Cover with foil and bake 30 minutes, then uncover and bake 15 to 20 minutes more, until the sauce bubbles and the top melts and browns.
8. Rest 15 minutes before slicing so the layers set.

Tips for the Best Vegan Lasagna (Cashew Ricotta, Hearty & Cheesy)

• Soak the cashews in hot water for 15 minutes, or in cool water for 2 hours; a high-speed blender gets them fully smooth.
• Squeeze the thawed spinach hard, in batches, so the lasagna stays firm.
• Dairy-free shreds melt best when the dish is covered during baking and uncovered only to brown.
• Use no-boil noodles and plenty of sauce so the pasta hydrates fully.

Variations and Substitutions

• Classic lasagna: use the meat and cheese version; see the lasagna recipe.
• Dairy version: swap the cashew ricotta for a traditional egg and Parmesan ricotta; see the ricotta filling for lasagna page.
• Vegetable vegan lasagna: add sauteed zucchini and mushrooms; see the vegetable lasagna page.
• Slow cooker vegan lasagna: layer the same components in a 6-quart slow cooker; see the slow cooker lasagna page.

How to Store and Reheat

• Refrigerate leftovers covered up to 4 days; reheat single portions in the microwave or a covered dish at 350 degrees F (175 C).
• Freeze baked vegan lasagna up to 3 months; thaw overnight and reheat covered.

Vegan Lasagna (Cashew Ricotta, Hearty & Cheesy) FAQ