Layers of love
Table of contents
About this recipe
I made this vegan lasagna because I was craving comfort food without the heaviness. It’s layered, creamy, and full of flavor but with gut-friendly swaps. Packed with veggies, protein, and a silky cashew béchamel, it’s the kind of dish that feels indulgent but leaves you feeling light and satisfied. Perfect for anyone who wants cozy comfort food minus the bloat and dairy crash.
Ingredient Notes & Substitutes – Red sauce
Zucchini – diced with skin for texture and extra fiber. Can swap with eggplant, mushrooms, tomatoes, red bell peppers or carrots.
Soy granules (TVP) – great for a meaty texture; replace with lentils or mushrooms for soy-free.
Paprika – adds warmth and color; smoked paprika works too.
Nutritional yeast – nutty, cheesy flavor; sunflower seed “nooch” works for nut-free.
Boiling water – rehydrates the soy granules.
Tomato paste – gives depth; sun-dried tomato purée works too.
Tomato sauce – base of the red sauce; use passata or canned tomatoes.
Water with leftover tomato sauce – thins the sauce and avoids waste.
Spinach – adds freshness; sub with kale or chard.
Fresh herbs – basil, thyme, sage, oregano for aroma; dried herbs work in a pinch.
Red wine – enriches flavor; balsamic vinegar is a good alternative.
Liquid smoke – optional for depth; soy sauce or tamari also work.
Ingredient Notes & Substitutes – Cashew bechamel
Cashews – creamy base for the béchamel; use sunflower seeds for nut-free.
Water – for blending.
Nutritional yeast – gives cheesy vibes; use more or less to taste.
Apple cider vinegar or lemon juice – adds tang.
Smooth Dijon mustard – subtle sharpness; can omit if sensitive.
Step-by-step short instructions
Recipe card with notes
the ULTIMATE vegan Lasagna
Equipment
- Large pan
- High-speed blender
- Baking dish (25×30 cm)
Ingredients
- 2 zucchinis (medium diced (skin on))
- 2 cups dry soy granules
- 3 tsp salt
- 1 tsp paprika
- 1 tbsp nutritional yeast
- 2 cups boiling water
- 3 tbsp tomato paste
- 4 cups plain tomato sauce (passata)
- 1 cup water mixed with leftover tomato sauce
- 2 handfuls spinach (roughly chopped)
- A mix of fresh herbs (basil, thyme, sage, oregano)
- 2 tbsp red wine (or 1 tbsp balsamic vinegar)
- 1 tbsp liquid smoke (or soy sauce, optional)
- 1 cup cashews (soaked if needed)
- 1 cup water
- 3 tbsp nutritional yeast
- 1 tbsp apple cider vinegar or lemon juice
- ½ tsp salt
- 1 tsp smooth Dijon mustard
- Pasta / lasagna sheets (gluten-free if needed)
- Fresh basil (for topping)
- Chopped chives (for topping the béchamel layers)
Instructions
- Cook zucchini – Dice and sauté in a large pan (over medium-high heat) until soft and lightly golden.
- Toast soy granules – Add soy granules, toast briefly, then season with salt, paprika, and nutritional yeast.
- Build sauce base – Stir in tomato paste, tomato sauce, boiling water, and liquid smoke. Mix well.
- Simmer – Cover and cook for 5 minutes. Add extra cup of water with leftover sauce.
- Add herbs + wine – Stir in chopped herbs and red wine (or balsamic). Simmer with the lid on for 10 minutes.
- Add greens – Stir in spinach at the end, let it wilt, adjust seasoning.
- Blend béchamel – In a blender, combine cashews, water, nutritional yeast, vinegar/lemon, salt, and mustard. Blend until smooth and creamy.
- Layer lasagna – In a 25×30 cm (9X13 inch) baking dish, layer as follows (optional):1. Half tomato sauce + half red filling + pasta sheets2. Red filling + béchamel + pasta sheets3. Red filling + pasta sheets4. Red filling + béchamel + pasta sheets5. Red filling + béchamel + pasta sheets6. Red filling + pasta sheets7. Red filling + béchamel
- Bake – Preheat oven to 210°C fan (410°F convection. For a conventional oven, use 230°C / 445°F.). Cover dish tightly with foil (not touching sauce). Bake 20 minutes covered, then 15 minutes uncovered.
- Finish – Turn off oven, sprinkle chopped basil, and leave inside for 5 minutes. Cool slightly before cutting.
Notes
- Gluten-free option: Use gluten-free lasagna sheets.
- Nut-free option: Replace cashews with sunflower seeds or silken tofu for the béchamel.
- Soy-free option: Swap soy granules with lentils or finely chopped mushrooms.
- Low-FODMAP tip: Use firm tofu instead of soy granules, limit tomato paste to 1 tbsp, and swap zucchini with carrots.
- Storage: Keeps 5-7 days in the fridge or freeze portions for up to 2 months.
- Flavor booster: Add chili flakes or smoked paprika to the red sauce for extra kick.
- Reheating:
