favorite vegan lasagna

My Favorite Vegan Lasagna

  • Author: Kayla


For Cashew Ricotta Cheese:

  • 2 Cups Raw Cashews, Soaked Overnight
  • 1/4 Cup Water
  • 3 TBSP Nutritional Yeast
  • 3 TBSP Distilled White Vinegar or Apple Cider Vinegar*
  • Dash of Salt & Pepper

For the Meat Filling:

  • 1 Package Beyond Beef**
  • 2 Cups Raw Walnuts
  • 4 Garlic Cloves
  • 2 TBSP Olive Oil
  • 1 TBSP Tamari***
  • 1 TSP Liquid Smoke
  • Dash of paprika & oregano

Everything Else: 

  • 1 Box Lasagna Noodles
  • 1 Can Organic Tomato Sauce
  • Fresh Basil


For the Cashew Ricotta Cheese:

  1. Soak the cashews overnight (alternatively, you could boil them for 30 minutes to an hour). 
  2. Once your cashews are soaked, drain the water and place the cashews into a food processor along with the other ingredients.
  3. Blend until fully combined and chill for at least an hour.

For the Noodles & Meat Filling:

  1. Place noodles into a large pot and cook until almost done.
  2. While your noodles are cooking, add the beef to a skillet to brown.
  3. Add all other ingredients into a food processor and combine. Then, add to the skillet and mix together.
  4. Take your noodles out of the water, gather your filling & cheese, and get ready to build your lasagna.

Making the Vegan Lasagna:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Add a layer of sauce to the bottom of your pan. Follow with noodles, beef, and cashew ricotta. Repeat until you’ve filled the pan to the top.
  3. Stir the remaining sauce with the cashew ricotta and place on top of lasagna. Add fresh basil, cover with aluminum foil, and bake for 25 minutes. 
  4. Remove the aluminum foil and bake for another 5 minutes.
  5. Cool & serve!


* If using apple cider vinegar, drop it down to 2 TBSP.

** You can swap for ground beef if you’d like, too!

*** You can swap the tamari for soy sauce.