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Category: Main
Cuisine: Vegan

This hearty, vegetable vegan lasagna filled with mushrooms, carrots, zucchini and spinach-cashew ricotta cheese. Perfect for a whole 'working' weeks worth of dinners, warm or cold, with salad or veggies you can jazz up the leftovers and it feels like every night is a Delight! Lasagnas are the perfect for bulk cooking and quick and easy dinners, I’m blessed I have found this vegan lasagna recipe and added to our family favourites. (Thank you Veganist)


  • 1/4 cup water (for water saute) or if using oil 1/2 tablespoon coconut oil (depending on your pan)
  • 1 small onion, diced
  • 2 carrots, diced
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 200g mushrooms, chopped
  • 1/2 teaspoon Italian seasoning, thyme, basil or marjoram, optional
  • 1 fresh (one bunch) or 800g frozen spinach, thawed and drained
  • 1 jar 800ml marinara/pasta sauce/(check out or homemade pasta sauce)
  • 12 lasagna noodles (depending on pan size)
  • 2 cups cashew ricotta cheese
  • salt & fresh cracked pepper
  • almond parmesan and fresh basil leaves (if available) , for garnish


  1. Pre heat oven 190*
  2. Cook noodles according to package directions.
  3. If you have a good non stick pan saute in water OR alternatively use a small amount of coconut oil.
  4. Saute Veggies: In a large skillet, heat over medium heat, add onion and saute in water or oil for about 5 minutes.
  5. Add carrots and cook another 3 minutes.
  6. Add zucchini, squash, mushrooms, herbs/seasonings and good pinch of salt, continue to saute for another 2 minutes.
  7. We don’t need to saute the zucchini, squash and mushrooms too much, we want their juices to fully release while baking.
  8. Remove from heat.
  9. Spinach Ricotta: Mix together the cashew ricotta and spinach, mix well.
  10. Build & Layer lasagna:
  11. Using a large rectangular baking dish (9 x 12) place about 1/3 cup of sauce on the bottom of the dish spreading to coat, add a layer of pasta, top with 1/2 ricotta cheese and 1/2 vegetables.
  12. Add another layer of pasta, 1/2 of the remaining sauce, then the rest of the ricotta, then vegetables.
  13. Add one more layer of pasta and top with the remaining sauce.
  14. Cover with foil.
  15. Bake for 40 minutes.
  16. Let rest covered for 5 minutes, remove cover cool 10 minutes.


For extra protein, add a can of white beans (drained and rinsed) or a package of fresh or thawed frozen peas in between the ricotta and vegetables. If you don’t like mushrooms, sub in a diced, large red or yellow capsicum.