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Vegan spinach lasagne

Vegan Spinach Lasagne

Yara
This Vegan Spinach Lasagne is creamy, comforting, and completely dairy-free. Made with rich cashew ricotta, savory marinara, and tender pasta layers, this vegan spinach lasagne is perfect for family dinners, meal prep, or holiday gatherings.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine Italian
Servings 6 servings

Ingredients
  

  • 9 –12 lasagne noodles regular or oven-ready
  • 3 cups marinara sauce
  • 3 cups fresh spinach chopped
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • Cashew Ricotta Filling:
  • 1 ½ cups raw cashews soaked 2–4 hours
  • ½ cup unsweetened almond milk
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 clove garlic
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • Optional:
  • Vegan mozzarella for topping
  • Red pepper flakes
  • Fresh basil

Instructions
 

  • Prep
  • Preheat oven to 375°F (190°C).
  • Lightly grease a 9x13 baking dish.
  • If using regular noodles, cook according to package instructions and drain.
  • Make the Cashew Ricotta
  • Drain soaked cashews.
  • Add cashews, almond milk, nutritional yeast, lemon juice, garlic, salt, pepper, and Italian seasoning to a blender.
  • Blend until smooth and creamy, scraping down sides as needed.
  • Sauté the Spinach
  • Heat olive oil in a skillet over medium heat.
  • Add minced garlic and cook for 30 seconds.
  • Add chopped spinach and cook 2–3 minutes until wilted.
  • Remove from heat and let cool slightly.
  • Stir spinach into the cashew ricotta mixture.
  • Assemble the Lasagne
  • Spread a thin layer of marinara sauce in the baking dish.
  • Add a layer of noodles.
  • Spread a layer of cashew spinach mixture.
  • Spoon marinara sauce over top.
  • Repeat layers until ingredients are used, finishing with marinara on top.
  • Optional: sprinkle vegan mozzarella on top.
  • Bake
  • Cover with foil and bake for 25 minutes.
  • Remove foil and bake an additional 10–15 minutes until bubbly.
  • Let rest for 10–15 minutes before slicing.

Notes

  • Soak cashews in hot water for 30–45 minutes if short on time.
  • Avoid using too much sauce to prevent watery layers.
  • Store leftovers in refrigerator up to 5 days.
  • Freeze baked or assembled (unbaked) lasagne up to 2 months.
  • For gluten-free version, use gluten-free lasagne noodles.
Keyword vegan spinach lasagne