Go Back
+ servings

An Easy Vegan Lasagna Recipe

A healthy version of the famous Italian dish, with mushroom, spinach and cashew sauce.
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Dinner, Lunch, Main Course, Pasta
Cuisine: Italian
Keyword: mushroom lasagna, spinach lasagna, vegan lasagna
Servings: 4
Calories: 450kcal
Author: The Awesome Green


  • 15 oz vegan-friendly lasagna noodles
  • 2 cups frozen spinach defrosted
  • 3 cups Portobello mushrooms cut into slices
  • 1 tbsp xtra virgin olive oil plus extra for drizzling
  • For the sauce
  • 2 cups diced tomatoes, canned with juices
  • ½ cup water
  • 1 tbsp tomato paste
  • 1 carrot finely diced
  • 3 garlic cloves minced
  • 1 tsp dried basil
  • ½ tsp red pepper flakes
  • 2 tsp coconut sugar
  • 1 tbsp apple cider vinegar
  • ½ tsp saly
  • For the Cashew Cream
  • 1 cup cashews soaked
  • 1 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 2 cups almond milk
  • 2 tsp apple cider vinegar
  • ½ tsp salt


  • Preheat the oven to175C/346F.
  • Heat the olive oil into a cast iron skillet and add the mushroom slices.
  • Cook over medium heat,stirring frequently, until all the liquids evaporated. Transfer in a bowl and set aside.
  • Add the diced carrot and garlic into the skillet, and cook for 5 minutes over medium heat,stirring frequently.
  • Add the rest of the sauce ingredients, mix to combine and bring to boil.
  • Turn the heat to low, lid the skillet and simmer for 15 minutes.
  • Add the cashew cream ingredients into the blender and process to obtain a smooth, creamy liquid. Add more almond milk to obtain the desired consistency.
  • Spread 3 tbsp of the tomato sauce on the bottom of a baking pan (I used a 9x13 one).
  • Arrange a layer of lasagna sheets, top them with a layer of spinach and mushroom slices, drizzle tomato sauce and cashew cream and top with another layer of lasagna pasta.
  • Continue until all ingredients are layered, and top everything with a layer of lasagna sheet.
  • Drizzle cashew sauce on top, drizzle with olive oil and bake for 40 minutes, until the pasta is cooked.
  • Cut into squares and serve.


Calories: 450kcal