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Vegan Lasagna | The Best Dairy Free Lasagna You Can Make

A white plate with a piece of vegan lasagna on it.
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This vegan lasagna is loaded with healthy veggies, flavorful seasonings, and a creamy, cheesy-like sauce that ties it all together. It is so good that even non-vegans like it better than regular lasagna! Honestly, you won't find a better dairy free lasagna than this. 

Ingredients

Scale

Veggie Sauce:  

2 medium eggplants (cut in half)

3 tablespoon oil

3 gloves of garlic (crushed and sliced)

2 onions (chopped)

3-4 carrots (chopped)

2 celery sticks (chopped)

1 ½ cup (200g) of mushrooms (chopped)

2 cans (800ml) of chopped tomatoes

1 teaspoon cumin

1 teaspoon paprika

½ teaspoon of dried parsley

½ teaspoon of dried oregano

salt and pepper to taste

Cashew "Cheese" Sauce:

1 cup (150g) of raw cashews, soaked

2 tablespoons lemon juice

½ cup (120ml) of water

Just over 3 tbsp. (30g) nutritional yeast

1 clove garlic

Salt and pepper to taste

Vegan cheese for sprinkling

Other:

6 lasagna noodles

Instructions

  1. Preheat oven to 400°F (204°C).
  2. Brush the cut sides of the eggplants with the olive oil. Put the eggplants cut-side down on a baking sheet and place in the oven and roast for 15-20 minutes, until they just start to shrivel. The flesh should be fork tender. Remove from the oven and let it cool. 
  3. Add oil in a pan, once it starts sizzling toss in onion, garlic, carrot and celery. Cook over medium heat until onion becomes translucent.
  4. Scoop out the flesh and discard the skin from eggplant. Add eggplants and mushrooms and cook until the veggies are golden on the edges. Add tomatoes and spices and let it simmer about 30 minutes, stirring occasionally. Lower the heat and continue cooking. 
  5. Drain the cashews then combine the cashews, lemon juice, water, nutritional yeast, garlic, salt and pepper in a high speed blender and blend until silky smooth. If the mixture is too thick, add 2-4 more tablespoons of water and blend again.
  6. Cover the bottom of a 9x13 casserole dish or lasagna tray with a thin layer of vegan butter or oil. Spoon just enough vegetable mixture into the baking pan to lightly cover the bottom. Add lasagna noodles, and cover with cashew sauce, sprinkle with vegan cheese. Repeat the layers until you're finish and cover with vegetables sauce, cheese sauce and vegan cheese on top. 
  7. Bake the lasagna in the oven at 360°F (180°C) for 20-25 minutes until golden. Cool down before serving. Decorate with fresh parsley or basil on top.

Notes

The scale up function does not change the gram measurements.

Nutrition

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Find it online: https://imhungryforthat.com/vegan-lasagna/