Cheesy Vegan Lasagna

Yield

Serves 8

Total Time

1 hour 45 minutes

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Ingredients

Lasagna Components

• 12 lasagna noodles (regular or oven-ready)

• 2 cups shredded vegan mozzarella

• 2 tbsp olive oil (for assembly)

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1. Hearty Tomato Sauce

• 2 tbsp olive oil

• 1 medium onion, diced

• 4 cloves garlic, minced

• 1 can (28 oz) crushed tomatoes

• 2 tbsp tomato paste

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/2 tsp thyme

• 3/4 tsp salt (adjust to taste)

• 1/4 tsp black pepper

• 1 tsp sugar or maple syrup (optional)

• 1/2 cup water or vegetable broth

Optional additions:

• 1 cup cooked lentils (for protein)

• 1 cup finely chopped mushrooms

Simmer 20–25 minutes until thick but spreadable.

Texture goal: Thick and rich, not watery.

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2. Vegan Ricotta (Ultra Creamy)

• 14 oz firm tofu, pressed

• 1/2 cup raw cashews (soaked 30 minutes)

• 1/4 cup nutritional yeast

• 2 tbsp lemon juice

• 1 tbsp olive oil

• 2 cloves garlic

• 3/4 tsp salt

• 1/4 tsp black pepper

• 1/2 tsp dried oregano

• 2–3 tbsp unsweetened plant milk (if needed)

Blend until thick and creamy but slightly textured.
Fold in 2 tbsp chopped fresh parsley or basil if desired.

Texture goal: Spreadable, fluffy, slightly tangy.

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3. Creamy Vegan Béchamel (Cheese Sauce Layer)

This adds the “cheesy” richness most vegan lasagnas lack.

• 3 tbsp vegan butter

• 3 tbsp flour

• 2 1/2 cups unsweetened plant milk

• 1/4 cup nutritional yeast

• 1/2 tsp salt

• 1/4 tsp white pepper

• 1/4 tsp nutmeg

Optional: 1/4 cup vegan cream cheese for extra richness

Instructions:

1. Melt butter over medium heat.

2. Whisk in flour and cook 1–2 minutes.

3. Slowly whisk in milk, a little at a time.

4. Cook until thick and creamy (about 5–7 minutes).

5. Stir in nutritional yeast and seasonings.

Texture goal: Thick, silky, pourable but not runny.

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Assembly

Preheat oven to 375°F (190°C).

Lightly oil a 9×13 inch baking dish.

Layer in this order:

1. Thin layer of tomato sauce (prevents sticking)

2. 3–4 noodles

3. Tomato sauce

4. Dollops of ricotta (spread gently)

5. Spoonfuls of béchamel

6. Sprinkle vegan mozzarella

Repeat layers 2–6 two more times.

Finish with:

• Final layer of noodles

• Tomato sauce

• Béchamel

• Generous vegan mozzarella

Lightly drizzle top with olive oil for better browning.

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Baking

Cover loosely with foil (tent so it doesn’t stick).

Bake 30 minutes covered.
Remove foil and bake 15–20 more minutes until bubbly and golden.

Optional: Broil 2–3 minutes for extra browning.

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Resting (Critical Step)

Let rest 20–30 minutes before slicing.

This allows layers to firm up and prevents sliding.

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Flavor & Texture Profile

• Rich tomato depth

• Creamy tangy ricotta

• Velvety cheese sauce

• Melted golden top

• Perfect sliceable structure

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Troubleshooting

Watery lasagna:

• Sauce too thin

• Too much plant milk in ricotta

• Didn’t let rest long enough

Dry lasagna:

• Not enough sauce between layers

• Overbaked

Too bland:

• Increase salt slightly

• Add more lemon juice to ricotta

• Add red pepper flakes to sauce

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Make Ahead Options

Refrigerate assembled lasagna up to 24 hours before baking.
Add 10 extra minutes baking time if baking cold.

Freezes well (baked or unbaked) for up to 2 months.

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Variations

Spinach Ricotta:
Add 1 cup sautéed spinach to ricotta.

White Lasagna:
Replace tomato sauce with sautéed mushrooms + extra béchamel.

High Protein:
Add 1 cup cooked red lentils or vegan sausage to sauce.

Nut-Free:
Replace cashews with sunflower seeds or omit and add 2 tbsp more olive oil.

Gluten-Free:
Use gluten-free noodles and cornstarch instead of flour in béchamel.