Vegan Lasagna.

I have the feeling that there are some dishes that I would never learn to make. For example, I try to make rolls once in a while and has no luck with them at all, the same story with lasagna. There is always something that doesn’t work for me and these dishes never taste as they suppose to taste.

Few days ago I found this amazing recipe of Vegan Lasagna. I was craving for this Lasagna for 2 days and finally today I made it for lunch.

First of all I was looking for the gluten free lasagna pasta which is not a pre boiled  at the store yesterday, and it was kind of a task, but I found the rice one, that actually taste as the real pasta and has only 2 ingredients in it: rice flour and rice bran.

It worked in this recipe but next time I will get the pre boiled one.

My lasagna was a little dry, so I guess I just need to use more tomato sauce next time, because I had only a little jar this time.

I also didn’t use the shredded cheese on top, because I didn’t want to use the one from the store that has tons of unknown ingredients.

The best part of this recipe is the Cashew Basil Cheese, because it makes this dish super delicious and to be honest I couldn’t stop eating it because of the flavors that this cheese made.

As I said before my lasagna was a little dry and I don’t really have the good pictures of it, but it tasted so good, that I have to share the recipe with you.

Vegan Lasagna.

Basil Cashew Cheese.

¼ cup water (or more as needed)
¼ cup fresh lemon juice
½ cup nutritional yeast(gives the cheese flavor)
¾-1 tsp kosher salt (or to taste) + freshly ground black pepper
1 Tbsp Dijon mustard
2 garlic cloves, peeled
1½ cups fresh basil leaves
1 cup raw cashews, soaked in water for 30 mins or overnight

Drain and rinse the soaked cashews. Add all ingredients (in the order listed) to a high-powered blender and blend until smooth. By the way, you can easily use this cheese as a cream cheese spread or when making pizza.



½ Tbsp coconut oil
2 garlic cloves, minced
1 sweet onion, chopped
2 zucchini, chopped
1 large or 2 small red peppers, chopped
1 large handful of spinach
salt/pepper to taste
1½ jars of pasta sauce or homemade marinara sauce
1 box of oven-ready lasagna noodles
Lemon Basil Cheeze Sauce

Preheat oven to 400°F. In a large skillet, add oil, onion and garlic; sauté over low-medium heat for 5 minutes. Add zucchini, peppers; sauté for 10 more minutes. Add spinach; sauté for 5 more minutes. Season with salt and pepper.

Pour about a cup or so of pasta sauce into a 9×13 pan and spread it evenly. Add a layer of noodles, then half the Lemon Basil Cheeze Sauce, then half the vegetables. Repeat layers of pasta sauce, noodles, cheeze sauce, veggies. Add another layer of pasta sauce.


Cover with foil and slice a few small vents using a sharp knife. Bake for 40-45 minutes. Remove foil and broil for 5 minutes on medium, watching closely so as not to burn the edges. I burned mine:(


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