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I first made this vegan lasagna shortly after I discovered cashew cheese. I’m pretty sure it was the first time I’d made lasagna since I became a vegan, but when I found out how easy and delicious it was to make cashew cheese I knew that, with a tweak or two, it would make a perfect vegan “ricotta” too.
I always seem to have basic tomato pasta sauce in my freezer. I make it in huge batches, divide it into smaller containers, then it’s so easy to pull it out to thaw when needed. My favorite is this recipe, but you can use your own favorite if you prefer.
While having both items already prepared are part of what makes this vegan lasagna so easy, both the basil cashew ricotta and basic tomato pasta sauce are pretty quick and simple to make. You can reduce the simmer time for the sauce as necessary. The key for the ricotta is to use this recipe, double it, and substitute two tablespoons fresh basil for the parsley.
I used Gardein Beefless Ground, which is gluten-free, so if you wish you can use gluten-free pasta.
Vegan Lasagna with Basil Cashew Ricotta
- Lasagna
noodles, prepared according to package directions - 1 tablespoon olive oil
- 1 package vegan ground beef
- 1 cup onion, chopped
- 3 cups basic pasta sauce (see this recipe) or use your favorite
- 2 cups basil cashew ricotta (see this recipe - double it and replace the parsley with 2 tablespoons chopped basil)
- 1 cup mushrooms, thinly sliced
- ½ cup Vegan mozzarella cheese
- Preheat oven to 400.
- Lightly oil a large casserole dish.
- Heat oil in a frying pan over medium heat. Add onions and cook for a few minutes until soft.
- Add vegan ground beef and cook until lightly browned.
- Add basic pasta sauce. Bring to a low boil then reduce to
simmer . - Prepare basil cashew ricotta.
- In your casserole dish layer:
- A thin layer of sauce
- Lasagna noodles
- Sauce
- Basil cashew ricotta
- Mushrooms
- Repeat layers. Top with any remaining sauce.
- Cover with foil and bake at 400 degrees for 40 minutes.
- Remove foil, sprinkle with vegan mozzarella cheese, and bake for about 5 more minutes, until cheese is melted.
- Allow to sit for about 10 minutes before serving.
Depending on the size of your casserole dish, you can make two or three layers of lasagna noodles (add an additional 10 minutes of cooking time if you add a layer).
Are you a lasagna lover? Have you tried cashew cheese?
Weekly Linkups
My weekly linkups! Please stop by and check out all of the great recipes, workouts, and information that all these awesome bloggers share every week!
Meatless Monday with Sarah and Deborah
Meatless Monday with Annmarie and Dixya
Tuesdays on the Run with Marcia, Erika, and Patty
Inspire Me Monday with Janice
Wild Workout Wednesday with Annmarie, Jen, and Nicole
The Plant-Based Potluck Party with Deborah
The Running Coaches’ Corner with Rachel, Lora Marie, and Me!
Friday 5 2.0 with Rachel and Lacey and Meranda
I’ve not tried the cashew cheese or ricotta yet but this looks yummy. Thanks for linking up today
You need to try it! It’s so easy and delicious. Depending on how thick you make it, it’s perfect as a spread or a sauce.
This looks delicious! I’ve made something similar before with the cashew basil & zoodles and it was so good!
I went to a raw cooking class a few years ago and we made a lasagna with zucchini and cashew cheese. I’d forgotten about that! It was really delicious.
This looks so delish! I am not a vegan but do like trying out more vegan dishes! My husband will love this for sure. 🙂
This looks so yummy, I have to try it. Thanks, Debbie, dropped by from #BloggersPitStop and always so glad I did (not sure my waistline will agreed, but it can just quit whining lol). Hope this weekend treats you kindly. 🙂
Oh yes! This looks yummy! I have made something similar in the past and it was quite delicious 😛
Is there anything more satisfying than a thick slice of lasagna? No I think not! this sounds great and is perfect for those avoiding dairy for sure.
I am intrigued by cashew ricotta I have to check that out. Does it melt well? Thanks for joining us for meatless Monday
I LOVE cashew ricotta! Looks fabulous!
Hello Debbie, your recipe looks outstanding and very delicious! I want to make this recipe at home. Is there any alternative to mushrooms?
Thank you. You could substitute just about any vegetable that you like for the mushroom. Zucchini or yellow squash would be great, or eggplant (you might need to precook that a little) . Or just skip the mushrooms altogether.