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Lasagna is the ultimate comfort food—but when it’s loaded with wholesome vegetables, layered with rich tomato sauce, and topped with velvety cashew cream, it becomes a nourishing plant-based masterpiece.
This Vegan Spinach Lasagna is proof that you don’t need cheese or meat to enjoy a deeply satisfying, flavor-packed dinner. Whether you’re cooking for a crowd or just want leftovers that taste better by the day, this recipe will quickly earn a place in your weekly rotation.
Why Make This Vegan Spinach Lasagna?
If you’ve ever hesitated to make lasagna because it seemed like too much work, this recipe might just change your mind. Here’s why it’s worth trying:
Nutrient-Dense: With layers of spinach, zucchini, mushrooms, and carrots, this lasagna is packed with fiber, vitamins, and antioxidants.
Dairy-Free and Delicious: Thanks to the cashew-based sauce and a sprinkle of nutritional yeast, you get all the creaminess and cheesy flavor—without the dairy.
Perfect for Meal Prep: Make it once and enjoy leftovers all week. It even freezes beautifully.
Crowd-Pleaser: Even the most skeptical meat-eaters will go back for seconds.
Flexible and Customizable: You can easily swap in your favorite vegetables or use gluten-free noodles to suit your dietary needs.
Want even more plant-based recipe ideas? Discover over 200 irresistible vegan meals in the Plant-Based Cookbook – 200 Vegan Recipes — all carefully designed for variety, health, and flavor.
Ingredients List
Here’s everything you’ll need to create this satisfying vegan lasagna. This recipe makes one 9×13-inch baking dish (about 8 servings).
Lasagna Layers:
9–12 lasagna noodles (traditional, whole wheat, or gluten-free)
3 cups tomato sauce (homemade or store-bought, sugar-free preferred)
1 batch cashew cream (see below)
3 tablespoons nutritional yeast (for topping)
Fresh basil leaves (for garnish)
Vegetable Filling:
4 cups fresh spinach (or kale), chopped
1 medium zucchini, thinly sliced
1 cup mushrooms, sliced
2 medium carrots, peeled and shredded or thinly sliced
1 medium onion, diced
2 tablespoons olive oil or water (for sautéing)
Salt and pepper, to taste
Cashew Cream Sauce:
1 cup raw cashews (soaked for 4+ hours or boiled for 10 minutes)
3/4 cup water
2 tablespoons lemon juice
1 garlic clove
2 tablespoons nutritional yeast
1/2 teaspoon salt
1/2 teaspoon onion powder
Tip: Need shortcuts? Try pre-chopped veggies or jarred tomato sauce with minimal ingredients.
Read More: Chewy Quinoa Oatmeal Raisin Cookies
Step-by-Step Instructions
1. Prep the Cashew Cream
Blend all cashew cream ingredients in a high-speed blender until smooth and creamy. Adjust seasoning and add more water if needed for a pourable consistency. Set aside.
2. Cook the Lasagna Noodles
Boil the noodles according to package instructions. Drain and lay them flat on parchment or a clean surface to prevent sticking.
3. Sauté the Vegetables
In a large skillet, heat olive oil or water over medium heat. Add onions and carrots, and cook for 3–5 minutes until softened. Add mushrooms and zucchini, and cook until tender (another 5 minutes). Stir in spinach and sauté until wilted. Season with salt and pepper. Remove from heat.
4. Preheat the Oven
Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
5. Assemble the Lasagna
Spread 1/2 cup of tomato sauce on the bottom of the dish.
Add a layer of noodles (3–4).
Spread a layer of sautéed vegetables.
Drizzle some cashew cream and tomato sauce.
Repeat layers: noodles, veggies, cashew cream, tomato sauce—until all ingredients are used.
Top with a generous layer of cashew cream and sprinkle with nutritional yeast.
6. Bake
Cover with foil and bake for 25 minutes. Remove the foil and bake an additional 15–20 minutes, until bubbling and golden on top.
7. Garnish and Serve
Let cool for 10–15 minutes before slicing. Top with fresh basil and more nutritional yeast if desired.
Looking for more smart swaps and meal prep ideas like this? Get the Plant-Based Cookbook – 200 Vegan Recipes, packed with easy-to-follow dishes designed for busy cooks.
Tips and Substitutions
Make It Nut-Free: Use sunflower seeds in place of cashews or try store-bought vegan cheese.
Use No-Boil Noodles: For convenience, you can use no-boil lasagna sheets—just ensure you have enough sauce to keep them moist.
Add Protein: Mix in cooked lentils or crumbled tofu with the vegetables for extra protein.
Spice It Up: Add a pinch of red pepper flakes to the tomato sauce or sautéed veggies.
Short on Time? Use frozen spinach, pre-sliced mushrooms, and canned tomato sauce to speed up prep.
Read More: Vegan Stuffed Sweet Potatoes
Recipe Variations
Want to make it your own? Try one of these fun twists:
Mexican-Inspired Lasagna: Add black beans, corn, and a layer of salsa instead of tomato sauce. Top with avocado slices and cilantro.
Pesto Lasagna: Swap out tomato sauce for vegan pesto and use grilled eggplant instead of noodles for a low-carb option.
Butternut Squash Layers: Add thin slices of roasted butternut squash for a sweet and creamy contrast to the savory sauce.
Miso Cashew Cream: Add a teaspoon of white miso to the cashew sauce for an umami boost.
All these ideas and more can be found in the Plant-Based Cookbook – 200 Vegan Recipes. You’ll never run out of inspiration for plant-powered meals.
Nutritional Information (Per Serving)
Here’s a rough estimate for one slice (1/8 of the dish):
Calories: 320
Protein: 11g
Fat: 14g
Carbohydrates: 38g
Fiber: 6g
Sugar: 6g
Vitamin A: 110% DV
Vitamin C: 35% DV
Iron: 18% DV
Calcium: 8% DV
This lasagna is rich in plant-based protein, fiber, and essential vitamins—making it a wholesome meal that’s both satisfying and nutritious.
Read More: Vegan Shepherd’s Pie
Storage and Serving Suggestions
Storage:
Refrigerator: Store leftovers in an airtight container for up to 5 days.
Freezer: Freeze individual portions for up to 2 months. Reheat in the oven or microwave until heated through.
Reheating:
Cover with foil and warm in a 350°F oven for 15–20 minutes.
For a crispy top, remove foil during the last 5 minutes.
Serving Ideas:
Pair with a crisp green salad and lemon vinaigrette.
Serve with roasted garlic bread or a side of vegan Caesar salad.
Drizzle with extra cashew cream or hot sauce for added flavor.
Craving more meals that store well and reheat beautifully? The Plant-Based Cookbook – 200 Vegan Recipes includes dozens of freezer-friendly recipes perfect for meal prep and busy weeks.
Common Questions
Can I make this lasagna ahead of time?
Absolutely! Assemble it up to 24 hours in advance and refrigerate. Bake as directed when ready.
What can I use instead of cashew cream?
Try almond-based ricotta, tofu cream, or vegan bechamel. You can also use store-bought dairy-free cheese if you’re short on time.
Is this recipe gluten-free?
It can be! Just use gluten-free lasagna noodles and check that your sauce is gluten-free.
Can I use frozen vegetables?
Yes—frozen spinach and mixed veggies work well. Just thaw and drain excess water before layering.
How do I keep the lasagna from getting watery?
Sauté vegetables thoroughly to reduce moisture. Avoid layering raw veggies without cooking them first.
Conclusion
If you’re craving something warm, comforting, and full of flavor, this Vegan Spinach Lasagna checks all the boxes. It’s rich and satisfying, but still packed with wholesome ingredients that leave you feeling great.
Whether you’re serving it for a family dinner or meal prepping for the week, this lasagna delivers on taste, nutrition, and simplicity. Ready to discover even more plant-based goodness?
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