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Easy Vegan Lasagna Recipe

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4.2 from 89 reviews

This Easy Vegan Lasagna features layers of hearty tempeh-based tomato sauce, creamy nut-based vegan cheese, and tender vegan lasagna noodles, creating a wholesome, dairy-free alternative to traditional lasagna. Perfect for vegans and those seeking a flavorful plant-based comfort meal.

Ingredients

Sauce

  • 1 Tbsp avocado or olive oil
  • 8 oz tempeh, finely chopped (ensure gluten-free if needed)
  • 2 Tbsp coconut aminos (or sub tamari or vegan Worcestershire sauce, reduce amount slightly if using)
  • 1/2 tsp fennel seed (optional)
  • 1/4 tsp red pepper flake (optional)
  • 2 (25-oz) jars favorite marinara sauce (or homemade marinara)

Cheese

  • 2 ¼ cups raw macadamia nuts (or raw cashews, soaked for 1 hour in hot water, then drained)
  • 3 ½ Tbsp lemon juice
  • 4 Tbsp nutritional yeast (plus more to taste)
  • 3/4 tsp garlic powder
  • 1/3 scant tsp sea salt
  • 1/3 – 3/4 cup water (to adjust consistency)

Noodles

  • 1 (10-oz) box vegan-friendly lasagna noodles (gluten-free if needed)

For Serving (optional)

  • Vegan Parmesan cheese
  • Fresh herbs (such as basil or parsley)

Instructions

  1. Prepare the sauce: Heat the avocado or olive oil in a skillet over medium heat. Add the finely chopped tempeh and sauté until lightly browned, about 5 minutes. Stir in coconut aminos, fennel seed, and red pepper flakes if using. Cook for another 2 minutes, allowing flavors to meld. Add the marinara sauce jars and simmer gently for 10-15 minutes to deepen flavor.
  2. Make the vegan cheese: In a high-speed blender or food processor, combine raw macadamia nuts (or soaked cashews), lemon juice, nutritional yeast, garlic powder, sea salt, and start with 1/3 cup water. Blend until completely smooth and creamy, scraping sides as needed. Gradually add more water (up to 3/4 cup) to reach a spreadable consistency similar to ricotta cheese.
  3. Cook the noodles: Prepare the vegan lasagna noodles according to package instructions. Drain and set aside. If freeze-dried or pre-cooked varieties are used, follow package directions for best texture.
  4. Assemble the lasagna: Preheat the oven to 375°F (190°C). In a baking dish, spread a thin layer of the tempeh marinara sauce. Layer noodles evenly over the sauce, then spread a generous layer of the vegan cheese mixture. Repeat this layering process of sauce, noodles, and cheese until all components are used, finishing with a layer of sauce on top.
  5. Bake the lasagna: Cover the dish with foil and bake for 30-35 minutes, until bubbly and noodles are tender. Remove foil during the last 10 minutes of baking to lightly brown the top, if desired.
  6. Serve: Let the lasagna cool for 10-15 minutes before slicing. Garnish with vegan Parmesan cheese and fresh herbs such as basil or parsley for added flavor and presentation.

Notes

  • For gluten-free versions, ensure the tempeh, noodles, and sauces used are certified gluten-free.
  • Soaking cashews in hot water for at least one hour softens them, allowing for smoother vegan cheese.
  • Adjust water quantity in vegan cheese based on desired texture for spreading or dolloping.
  • The fennel seed and red pepper flakes are optional but add extra depth and a slight kick to the sauce.
  • Store leftover lasagna covered in the refrigerator for up to 4 days or freeze for longer storage.

Find it online: https://familydinnercooking.com/easy-vegan-lasagna-recipe/