Easy Vegan Lasagna

This was an absolutely GORGEOUS lasagna recipe…so easy to make, on the healthy side & just so good!! The fennel seed is such a nice touch. Thank you so much for this! I used mushrooms & a mix of macadamia & cashew nuts for the cheese. Just cause that’s what I had. 🥰💚

I’ve made this a few times and find it to be delicious but I think I need to include more “heat” as it has turned out to be a bit bland.
On another note, I think your “prep” time is underestimated… unless I’m extremely slow! I use MANY of your recipes and absolutely love them but find my prep time is always so much longer then what is stated.
Do you have a secret kitchen assistant (LOL!)

This was absolutely delicious.
I ended up with extra sauce (I was making half the recipe and forgot to cut that part in half, LOL), and just wanted to let you know that I tried just the sauce with a lasagna product made from hearts of palm and it came out delicious as well. Thanks for all your wonderful recipes.

That was really delicious! 😍

This was wonderful!! I did use both the tempeh & 8 oz sliced mushrooms. I added 3/4 diced onion. (I made the apple pecan salad to go with this and it only used 1/4 of a purple onion, so I diced up the rest and used it in the sauce). I sautéed the onions in the olive oil first, then added the mushrooms, fennel seed and the tempeh and sautéed for 5-10 minutes before adding the Marinara sauce. Otherwise, completed as written. The Ricotta cheese made with Macadamia Nuts was great! The Parmesan cheese made from Cashews & Nutritional yeast & spices was also very good. Lovely dinner-thanks for making me look like I knew what I was doing!

This healthier lasagna has become a family stable! For the “cheese”, I’ve sometimes subbed a portion of the nuts with tofu or canned chickpeas. And I’ve added some finely-chopped veggies such as onions, carrots, bell peppers, broccoli into the “sauce”. Yummy!

I made this tonight and It was delicious!!! Thank you! However I did make a few adjustments for what I had on hand. I used 1 pkg shiitake mushrooms instead of tempeh, red pepper Flakes and Mia’s store bought sauce, no fennel. I subbed kite hill ricotta because I was in a hurry. I used almost 2 tubs, next time will use only one. We are GF and only had Delallo’s Penne noodles. Layered it the same way and it was amazing! Thank you for keeping us Vegan and temporarily GF with such yummy dishes. You make it so easy to follow and modify! 🤗

This recipe is a hands down, knock it out of the park winner

One of my all-time favorite dishes! Takes a little bit more time than other recipes and it is worth it! Followed the recipe exactly as it is and wouldn’t change anything!

This is a family fave! I have made it a few times now, and each time my (non-vegan) family is loves it. So do I!

Made this last night and wow, what a huge hit! Used cashews which I soaked in just boiled water for about 20 minutes while I prepped everything else, and that seemed to be enough time for them to blend up nice and smooth. Used extra lemon juice and salt in the cheese as well. The tempeh/mushroom mix was so good! Gave it a really nice texture and felt close to a ‘normal’ lasagna. I haven’t eaten meat in years and miss traditional lasagna, but won’t eat the overly processed fake meats, so this was such a treat. Also used tamari instead of a vegan worcestershire sauce. Thank you for such a super recipe. Been a long time fangirl of your recipes but never left reviews for some reason. Will be changing that now!

This lasagna is surprisingly delicious! I doubled the quantities and made 2 of these. One I froze and we had the other one yesterday. I used cashews instead of macadamia nuts, tempeh (first time using that amazing ingredient) and a store bought marinara. It was still top notch. I bet non vegans would love this as well. I am adopting this recipe for life. Thank you so much!

This recipe is unbelievable! I have to say, I tasted the “cheese” filling while I was cooking and I was skeptical this would taste like real lasagna… I was wrong! Even my non-vegan family members enjoyed it. I used Banza brand chickpea lasagna noodles for some added protein. Thanks!

Loved this! Even my non-vegan friends went back for seconds (& thirds).

This was amazing. I subbed cashews in the cheese and you couldn’t even tell it was vegan. So yummy and delicious. Now I’m going to try using the nut cheese on pizza!

So thankful for this recipe — I haven’t been able to eat lasagna in YEARS and it was so nice to finally eat it. I wasn’t sure how it would taste but with your vegan mozzarella and parmesan on top it is so good my dairy-eating sister decided to eat it for lunch every day for a week.

One question: Do you have any suggestions for how to add more protein, besides using tempeh?

This was absolutely delicious. So flavourful. I did 2 bottles of sauce and one tin of diced tomatoes with a dash of red wine and some extra herbs. Also added 2 layers of baby spinach on top of the red sauce. Mixed some grated bio cheese with my vegan parmesan. Will definitely make it again. Thank you.

Such a delicious recipe Dana! I just made it to the T! I also made your ‘cashew parmesan’ recipe which I used to sprinkle On the top and it was really really good! Thx so much!

Dana

This was soo good! I omitted the part with the marinara over the stove, and just layered it in my lasagne straight out of the jar (no tempeh, mushrooms, or extra spices). I feel as that as long as you have a marinara that you know is delicious, you don’t need to fancy it up. This recipe was so simple and so so so good. I cannot wait to add this one to the books.

This is the first recipe that didnt work for me. I dont think my cashew mix was soft enough which left my lasagne very very dry. Combined with the cashew topping it was just too nutty for me. It smelt delicious as it was cooking though. If I made it again, I would make more marinara sauce and put extra water or even soy milk into the “cheese”.

Yum!! I used your almond ricotta recipe for the cheese and added in little slices of Mioyko’s mozzerella on the cheese layers. I halved your sauce recipe and made this in a glass loaf pan. Took closer to an hour in the oven with the noodles I was using (Barilla oven-ready GF). Turned out sooo well! Your recipes are consistently amazing, so thank you!

We just made this and it was really delicious! At the moment we love to try out new recipes with tempeh, so we have been very excited to try this recipe! We used cashews instead of macadamia and the “ricotta” turned out very well. Next time we would only like to add some more veggies and additional sauce, as it turned out a little dry. We will definitely make this again!

Made this today for some friends and everyone loved it! Used tempeh and dried shiitakes, and added the shiitake broth from reconstituting them into the vegan cheese in lieu of water. Delicious.

I absolutely LOVE this recipe. I didn’t miss real ricotta at all and found the macadamia nut cheese incredibly delicious! I added a layer of sautéed zucchini, onions, mushrooms and spinach and it was perfect. Your recipes have become such a big part of my life, thank you always <3

I had cashews left and was searching for a recipe to use them.
I stumbled across your recipe and I ABSOLUTELY ADORE IT!
For the sauce, I used vegan ground beef, mushrooms and spinach.
It was so yummy!!

Excellent recipe! I did’t even miss the lasagna noodles. I used your Whipped Almond Ricotta in the recipe and it was so tasty and good. Thank you or such a great recipe!

Loved this! But we used no boil noodles and it came out very dry with the top layer of noodles actually still being crunchy. Having worked with no bake noodles before my gut told me to either add more sauce Than stated or bake with foil covering the pan most of the time. I didn’t do either and hence, crunchy noodles. What do you think I should do differently next time? Loved the tempeh in the marinara and loved the cashew cheese. Will make again with a tweak on the amount of sauce!

Amazing. Make it every week for a go to dinner. Thank you!

This is on regular rotation at my house. I made it for my elderly parents last night and they said I should open a ‘gourmet restaurant’. I baked it as instructed and it was fine. Used cashews in the cheez and mushrooms in the sauce.

Another vegan hit Dana. Thank you for all of your delicious vegan recipes. They have really changed things up for us in a really good way.

Good, but prep took a LOT longer than 10 minutes for the entire dish before it went into the oven.

This came out delicious! Thank you very much for the recipe. My husband and daughter went back for seconds!

Thank you so much for this recipe (and every other one that you share), it has become a staple in our household and approved by my meat eating husband! I use cashews for the sauce as macadamias are crazy expensive here. And if I have time, I soak the cashews for about 8 hours in room temp water instead of hot. I also use GF pasta. A few times I have found the pasta to be a bit crunchy but I think that is just me needing to cook less or perhaps cover for part of the cooking time. Thanks again!

OMG!!! I made this the other night and it was so delicous! My boyfriend who is now trying out the plant based lifestyle LOVED it and went back for seconds…and he is a bit of a picky eater. So this one is definitely going to be saved into our meal rotation. ? Thanks for making quality recipes!! ❤

I made this with mushrooms yesterday, and it was so delicious. My meat eating husband LOVED it. Can I make the sauce and cheese a day ahead so I can sage a bit of time and just throw together for guests?

This recipe is AMAZING!!!! I used cashews for the cheese. I will definitely be making this again :)

Wow, Dana, this is amazing! I want to eat it every day.

I used both mushrooms and vegan “meat” crumbles – I didn’t weigh/measure them, but used a pack of mushrooms and nearly a whole bag of the crumbles, and it worked great. I also added the red pepper flakes, which gave it a nice kick. It seemed like a lot of sauce at first, but I used every drop.

Seriously, seriously good. And that cheese sauce! What else can I use it in?!

Made this yesterday with your DIY marinara sauce and I subbed the lasagna noodles for butternut squash slices! Just fantastic!

This came out amazing (as do all your recipes!), and this was my first ever try at lasagna! I mixed the cheese with frozen crumbled firm tofu for that ricotta texture and look, and made some minor substitutions for what I had on hand but the base of this is flawless, thank you for creating and sharing!

This is so so good and far better than other vegan lasagnas I have tried. To make the cashew cheese, I did a partial riff on the aioli sauce recipe you posted with the portobello mushrooms, incorporating roasted garlic. I also added a bag of Trader Joe’s frozen wild mushrooms to the sauce without decreasing the tempeh. Fabulous!

I was skeptical, but so happy with the results!
I used tofu italian sausage (sliced and sautéed with minced onion and mushrooms ) and added this to the marinara. I also made the cashew cheese but mixed it with store-bought vegan ricotta. I topped it with cashew parm as your recipe suggested.
Big hit for family and even better the next day reheated!

This is the most amazing recipe. I’ve made it twice and I can’t believe how delicious and satisfying it is. I used Gardein Beefless Ground and Meatless Meatballs instead of tempeh because that’s what I had on hand. I made this lasagna and a regular cheese lasagna for a group of friends and everyone ate more of this one than the other one! They raved about it and several people wanted the recipe.

I made this Saturday (with cashews, without mushrooms/oil, & with your 1-pot marinara). It was AMAZING! The biggest victory, my 13 year old loved it! My 10 year old didn’t like the tempeh. I will make again without tempeh (maybe sub some smashed chick peas instead).

Yup-nailed it!! So goood! Made it tonight. Used cashews and no mushrooms, a bit xtra chili flake for kick and kept tinkering with the cheese till it was just right for me (more salt, more nutritional yeast). Love that it is to adaptable and just freaking delicious!! Thank you!

I absolutely loved this vegan lasagna recipe! It was so easy and delicious! Thank you Dana for the lovely and delicious vegan recipes you share with us!

So easy! Used cashews and mushrooms. I had also made a traditional meat lasagna as I was feeding 10 (2 out of 10 are predominately plant based and the rest meat eaters). We had no leftovers of the vegan lasagna and still had plenty of the traditional. It is a delicious meal!

This recipe is amazing! I’m telling everyone to try it. Very tasty and easy to make.

This was very tasty! My omnivore husband liked it as well! I added a bit of sriracha to the marinara to give it a kick, other than that, I followed the recipe completely. My only complaint was that it was a little dry, but I did have leftover sauce, so next time, I will just slop it on!

This was so delicious! Am trying to eat more plant based and this will become a staple-even my carnivore husband liked it! I used 4 oz shiitake and 8 oz tempeh and added some red wine to the sauce (mostly to get all the sauce out of the jars!) and it was phenomenal-thank you!

Superb! I used the cashews for my cheese and mushrooms instead of tempeh. This is certainly a staple … so easy to make!

I made this for a family party and all the non-vegans loved it! It was delicious. We put shredded non-dairy cheese on top as well and substituted blended tofu for the cheese. Thank you so much for the recipe.

I have looked everywhere for a vegan lasagna recipe that is on everybody’s taste in my family, so thank you so much for this really awesome recipe, I look forward for much more recipe just like this one.

I made this last night and served it with the yummy lemony arugula salad with shallots.
In addition to mushrooms and tempeh, I broke up two Beyond Meat burgers to make a bigger lasagna. The fennel seed added a really nice taste. It was soooo good!

That’s awesome with vegan cheese (cheddar)!!!

10-year-old approved! Absolutely delicious! I added a bit more salt to the “cheese” as well as some dried oregano and parsley. Will definitely be making this again! Thank you so much for the wonderful recipe!

Dana, you have saved my vegan life so many times with your wonderful, easy recipes. This one is no exception. Thank you for everything you do. I have not made a recipe of yours yet that isn’t simply fantastic! Well-done young lady.

This is delicious and easy to make! So excited to find this amazing recipe, and my husband loves it, too! It tastes even better than “regular” lasagna, and the fennel is DIVINe. This is going on our regular rotation. So much gratitude! :)

P.S. I used only shitake mushrooms (no tempeh), one jar garlic marinara and one jar basil marinara, and lots more nutritional yeast, salt, and garlic in the “cheese.”

I love this website! Thank you for sharing recipes that make vegan meals delicious. My husband is not going into this journey of meatless as enthusiasticly and when I brought out the tempeh I thought we had a deal breaker. But I found another “meatless” meat sauce on America’ Test Kitchen that uses chickpeas and mushrooms. Quick, easy and delicious. I love the vegan parmesan cheese. Thank you!

I never ever would have thought of using fennel seeds for a tomato sauce. This turned out to be the best tomato sauce I ever tasted! I will hold on to that, and will keep on making it, with mushrooms or whatever other ingredients – it’s just a staple recipe you can whip up anytime.

I halved the recipe for my weekly meal prep, and I’m definitely saving this quick lasagna recipe for future lunches/dinners! It was really easy to assemble and make (just had to purchase the nutritional yeast), and once out of the oven, provided a week’s worth of food. It microwaves well and is incredibly comforting and filling. I used green lentil lasagna sheets, store bought marinara and raw cashews instead of macadamia nuts, and it turned out perfectly. Thank you for such an easy and delicious vegan meal!

P.S. I’m not a vegan, but thoroughly enjoy eating a plant-based diet during the weekdays.

I made this tonight and it was so freaking delicious! And super easy! My favourite kind of recipe ? the grocery store only had maple bacon flavoured tempeh so I had to use that, but it came out so good mixed with the sautéed mushrooms. It actually added a nice flavor. I used roasted macadamia nuts too because that’s all I had, still it was delicious. I also used oven ready brown rice noodles to save on more time. I’ll definitelt be making this again.

Delicious! We used cashews for the cheese and followed the recipe to the letter and it was excellent. My husband can’t stop talking about it, ate leftovers for breakfast, and can’t wait to eat more leftovers at dinner! Excited to have a healthier go-to lasagna recipe and to try with macademia nuts. Thank you so much!

This was dope, thanks Dana!

I made my own marinara (with fish sauce: mea culpa, vegans!) and used cashews for the cheese sauce. It really hit the spot, and is holding up well for work-lunch leftovers. My meat-eating partner also approves.

So I’ve made a lot of your recipes and loved them, but this was one of the best I’ve had. I used macadamia nuts. I also added a touch of nutmeg in the “cheese sauce” (a secret from my grandmother. Thank you so much for this!

I made this and it tasted delicious! I didn’t think the macadamia nut paste would taste very good but it’s like something ‘magical’ happens to it as it cooks and when it was all done, I would dare to say that most people would not be able to tell the nut paste from ricotta cheese regarding both the taste and texture. I am diabetic and am always looking for healthy recipes so I love this site. My only complaint is that too many of the recipes call for coconut oil, which is mostly saturated, unhealthy fat, but nothing is perfect and I have found ways to get around the coconut oil.

We love this recipe!
I used both tempeh and mushrooms and threw in some left over broccoli. The cheese sauce is amazing!

I made this tonight for two omnivorous, picky boys, ages 10 & 12. They both loved it!! I did too :) it was so so delicious and I’ll definitely make it again. And it was surprisingly easy to make, considering how intimidated I was by it at first glance! Huge hit ?

This was so good that my husband had seconds — he NEVER has seconds! I used the cashews, since that’s what I had in the house, and I added some more crushed red pepper. In the future, I think i would increase the amount of “cheese” that I make for between the layers. The proportions in the recipe are fine, I would just like more of it in the casserole. Thank you so very much!