Layered Garden Vegetable Lasagna

A garden-style lasagna with hearty vegetable layers, rich tomato sauce, and a creamy filling for a satisfying baked dinner.

Looking for a fresh twist on lasagna? This layered garden vegetable lasagna swaps dairy for savory cashew ricotta and adds bright flavor with sautéed veggies and a herbed tomato sauce. Light, plantsy, and creamy without the heaviness—perfect for an easy weeknight dinner and ready in just about an hour.

Layered Garden Vegetable Lasagna | Plantsy Vegan Eats

Servings: 6–8 | Prep Time: ~20 minutes | Cook Time: ~35 minutes

Ingredients

For the Cashew Ricotta

1½ cups (225 g.) raw cashews, soaked in hot water for 30 minutes, drained

½ cup (120 ml.) water

2 tbsp. (30 ml.) lemon juice

2 tbsp. (15 g.) nutritional yeast

1 tsp. (6 g.) sea salt

¼ tsp. (1 g.) garlic powder

For the vegetable filling

2 tbsp. (30 ml.) extra virgin olive oil

1 medium yellow onion, diced (about 5 oz. / 140 g.)

3 cloves garlic, minced

2 medium carrots, thinly sliced (about 6 oz. / 170 g.)

8 oz. (225 g.) cremini mushrooms, sliced

1 medium zucchini, diced (about 8 oz. / 225 g.)

2 cups (180 g.) baby spinach, roughly chopped

1 tsp. (1 g.) dried oregano

½ tsp. (1 g.) dried basil

½ tsp. (3 g.) sea salt

¼ tsp. (1 g.) freshly ground black pepper

For the Tomato Sauce

3 cups (720 ml.) tomato passata or crushed tomatoes

2 tbsp. (32 g.) tomato paste

1 tsp. (1 g.) dried Italian herb blend

1 tbsp. (15 ml.) balsamic vinegar

½ tsp. (3 g.) sea salt

For Assembly

12 lasagna noodles, uncooked (about 9 oz. / 255 g.) or no-boil equivalent

¼ cup (24 g.) nutritional yeast, for topping

Fresh basil leaves, for garnish

Directions

1. Preheat the oven to 375°F (190°C). Lightly oil a 9 × 13-inch (23 × 33 cm.) baking dish.

2. Blend the soaked and drained cashews with the water, lemon juice, nutritional yeast, sea salt, and garlic powder until smooth and thick, like ricotta. Scrape down the sides as needed. Set aside.

3. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes until translucent. Add the garlic and cook for 30 seconds more.

4. Stir in the carrots, mushrooms, and zucchini. Cook for about 8 minutes until the vegetables are softened and most of the moisture has cooked off.

5. Add the chopped spinach, oregano, basil, salt, and pepper. Stir until the spinach wilts, about 2 minutes. Remove from heat.

6. In a separate saucepan, combine the passata, tomato paste, Italian herbs, balsamic vinegar, and salt. Simmer over medium heat for 5 minutes.

7. If using regular lasagna noodles, cook them in salted water according to the package instructions until al dente. Drain and set aside.

8. Spread ½ cup (120 ml.) of the tomato sauce in the bottom of the baking dish. Layer with lasagna noodles to cover.

9. Spread one-third of the cashew ricotta over the noodles, then top with one-third of the vegetable mixture and ¾ cup (180 ml.) of the tomato sauce.

10. Repeat the layers two more times, ending with a final layer of noodles and the remaining tomato sauce on top.

11. Sprinkle with nutritional yeast and cover the dish tightly with foil.

12. Bake for 25 minutes covered. Then uncover and bake for 15 minutes more until bubbly and golden at the edges.

13. Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil leaves and serve.

Spice It Up

• Stir a pinch of crushed red pepper flakes into the tomato sauce for a light heat.

• Add a swirl of vegan pesto on top before serving.

• Swap in chopped kale, roasted eggplant, or bell pepper based on the season or what you have on hand.

Pairs Well With

• Arugula salad with lemon vinaigrette

• Roasted garlic green beans or steamed broccolini

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