“Cheesy” Vegan Vegetable Lasagna

Loaded with tasty sautéed vegetables and extra “cheese,” this vegan-friendly lasagna is a satisfying comfort meal.

Serves: 6Prep: 45 minutesCook: 55 minutesTotal: 1 hour 40 minutesDifficulty: Medium

Serves: 6


  • 1 cup raw cashews, soaked in water at least 30 minutes (up to overnight), drained
  • 2 cloves garlic, peeled
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1⁄2 cup water
  • 1⁄2 cup nutritional yeast
  • 1 teaspoon salt
  • 1⁄2 teaspoon pepper
  • 9 lasagna noodles
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 2 cups baby spinach
  • 1 jar (24 oz.) marinara pasta sauce
  • 1 cup vegan cheddar style shreds


  • Preheat oven to 400°F. Prepare 9”x13” baking dish with nonstick cooking spray.
  • In blender, combine cashews, garlic, lemon juice, Dijon mustard, water, nutritional yeast, salt and pepper. Blend until smooth; set aside.
  • Bring large pot of water to boil. Cook noodles 8 to 10 minutes, until al dente. Drain.
  • In medium skillet over medium heat, add olive oil. Once warmed, sauté onion, zucchini and bell pepper until tender. Add spinach; cook until wilted. Remove from heat.
  • On bottom of baking dish, place about 1 cup pasta sauce. Add a layer of noodles, a third of the cheese sauce, a third of the vegetables and about 1 cup pasta sauce. Repeat with remaining ingredients for three layers of noodles. Top with cheddar style shreds. Cover with aluminum foil.
  • Bake 30 to 35 minutes. Remove aluminum foil; continue cooking 5 to 8 minutes.
  • Serve and refrigerate leftovers.