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vegan lasagna with cashew bechamel and red zucchini + ground meat sauce in a red pan with basil leaves

the ULTIMATE vegan Lasagna

Diana Kostrov
This vegan lasagna is a creamy, herby blend of rich tomato sauce and silky cashew béchamel. It’s wholesome, dairy-free, and customizable for gluten-free or nut-free eaters—perfect for cozy dinners without regret.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine comfort food, Italian
Servings 10 servings

Equipment

  • Large pan
  • High-speed blender
  • Baking dish (25×30 cm)

Ingredients
 

Red Sauce
  • 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)
White Sauce (Cashew Béchamel) - Double for extra creaminess!
  • 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
Other
  • 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 sheets
    2. Red filling + béchamel + pasta sheets
    3. Red filling + pasta sheets
    4. Red filling + béchamel + pasta sheets
    5. Red filling + béchamel + pasta sheets
    6. Red filling + pasta sheets
    7. 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

  1. Gluten-free option: Use gluten-free lasagna sheets.
  2. Nut-free option: Replace cashews with sunflower seeds or silken tofu for the béchamel.
  3. Soy-free option: Swap soy granules with lentils or finely chopped mushrooms.
  4. Low-FODMAP tip: Use firm tofu instead of soy granules, limit tomato paste to 1 tbsp, and swap zucchini with carrots.
  5. Storage: Keeps 5-7 days in the fridge or freeze portions for up to 2 months.
  6. Flavor booster: Add chili flakes or smoked paprika to the red sauce for extra kick.
  7. Reheating:
Oven: 180°C, covered, 10 mins (best texture).
Microwave: 1-2 mins per slice (quick, softer).
Pan: Low heat with splash of water, lid on, 8 mins.