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4.67 from 6 votes

Vegan Lasagna

Prep Time30 mins
Cook Time40 mins
Soaking time40 mins
Total Time1 hr 10 mins
Course: Dinner, Vegan
Cuisine: American, Vegan
Keyword: vegan lasagna
Servings: 8
Author: Karissa

Ingredients

  • 1 lb box lasagna noodles
  • 6 cups water
  • 2 24oz jars marinara sauce about 5 cups

Ricotta

  • 2 cups raw cashews
  • 1 cup Silk® Plain Almondmilk Yogurt Alternative
  • 2 tsp lemon juice
  • 1 tbsp fresh basil

Béchamel Sauce

  • 2 cups Silk® Unsweetened Original Almondmilk
  • 4 tbsp cornstarch
  • 1.5 tsp garlic powder or 4-5 cloves fresh minced garlic
  • 1/4 tsp black pepper
  • 1 vegetable bouillon cube
  • 1 cup Silk® Plain Almondmilk Yogurt Alternative

Topping

Instructions

  • Soak cashews in water overnight.*
  • Bring about 6 cups of water to a boil. Lay the lasagna noodles out in the pan you'll be making your lasagna in. Cover with the boiling water. Give the noodles a little stir - this will help prevent them from sticking. Cover the pan.
  • In a medium-sized pot, whisk together the almondmilk, cornstarch, garlic powder, and black pepper. Add in a bouillon cube.
  • Bring to a simmer on medium heat. Simmer until thick and creamy, then remove from heat. Whisk in the yogurt alternative.
  • Drain the water from the cashews.
  • In a blender or food processor, pulse the cashews until broken down into smaller pieces.
  • Mix the cashews with the yogurt alternative, lemon juice, and basil.
  • Pre-heat the oven to 425F degrees and drain the lasagna noodles.
  • Layer the lasagna.
    - 1/2 cup marinara sauce
    - 4-5 noodles
    - 1/2 cup ricotta
    - 1 cup marinara
    - 1/2 cup bechamel
    4-5 noodles
    - 1/2 cup ricotta
    - 1 cup marinara
    - 1/2 cup bechamel
    - 4-5 noodles
    - 1/2 cup ricotta
    - 1 cup marinara
    - 1/2 cup bechamel
    - 4-5 noodles
    - remaining marinara sauce
    - remaining bechamel sauce
  • Bake, covered, for 20 mins.
  • Uncover, top with your favorite vegan cheese, and bake for an additional 20 mins.

Notes

*Quick soak method for the cashews: bring 2 cups of water to a boil and pour over the cashews. Let soak for 40 minutes.