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Creamy Vegan Lasagna Recipe with Roasted Vegetables Easy and Perfect

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A comforting and hearty vegan lasagna featuring roasted vegetables and a creamy cashew-coconut sauce that is rich, luscious, and dairy-free. Perfect for cozy dinners or meal prepping.

Ingredients

Scale
  • 9–12 lasagna sheets (no-boil or regular dried)
  • 1 medium zucchini, sliced into rounds
  • 1 large red bell pepper, chopped
  • 1 cup cremini mushrooms, sliced
  • 1 small red onion, thinly sliced
  • 1 large carrot, diced
  • 1 cup cashews, soaked in hot water for 20 minutes
  • 1 cup full-fat coconut milk
  • 3 tablespoons nutritional yeast
  • 3 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil, plus extra for roasting
  • A handful fresh basil, chopped (optional)
  • Salt and pepper, to taste
  • 2 cups tomato sauce (homemade or store-bought, no added sugars)
  • 2 cups spinach or kale, roughly chopped

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Toss zucchini, bell peppers, mushrooms, onion, and carrots with 1 tablespoon olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized, stirring halfway through.
  3. Drain soaked cashews and add to a blender with coconut milk, nutritional yeast, garlic, lemon juice, 1 tablespoon olive oil, salt, and pepper. Blend on high until smooth and creamy, adding a splash of water or more coconut milk if too thick.
  4. While veggies roast, sauté spinach or kale in a non-stick pan over medium heat until wilted, about 3-4 minutes. Season lightly with salt and pepper.
  5. Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish. Arrange a layer of lasagna sheets over the sauce (break sheets if needed to fit). Spoon a third of the roasted vegetables evenly over the noodles, then spread a third of the cashew cream sauce on top. Add a layer of sautéed greens. Repeat layering two more times, finishing with a generous layer of cashew cream sauce on top.
  6. Cover the dish tightly with foil and bake at 375°F (190°C) for 30 minutes. Remove foil and bake another 10-15 minutes until the top is slightly golden and bubbly.
  7. Let the lasagna rest for 10 minutes before cutting and serving.

Notes

Soak cashews in hot water for 20 minutes for a smooth sauce. Roasting vegetables enhances their natural sweetness and adds depth of flavor. Use no-boil lasagna sheets to avoid pre-cooking noodles. Let lasagna rest 10 minutes after baking for easier serving. For nut-free version, substitute cashews with blended silken tofu. Gluten-free lasagna sheets or thinly sliced roasted vegetables can replace noodles.

Nutrition

Keywords: vegan lasagna, creamy vegan lasagna, roasted vegetables, cashew sauce, dairy-free lasagna, plant-based comfort food, easy vegan dinner

Find it online: https://eliplate.com/creamy-vegan-lasagna-recipe-with-roasted-vegetables-easy-and-perfect/