I made an adapted version of this recipe last night and it was awesome! Hi Kate – Great recipe. My boyfriend wasn’t convinced that it would be as good as ricotta but we both agreed that it was the best homemade lasagna we had ever tried. BEST LASAGNA EVER!! I just had a serving of your vegan lasagna and it is absolutely delicious. I also made my own sauce (3 TBS evoo to a pot & sauté 2 cloves garlic, add 2 cans San Marzano that’s been squished with hands, 1 cup water, chilli flakes, fresh basil, salt & pepper. This was my first time making something with a cashew cream component and it was sooo good! Reading your message just makes me smile and more inspired. 2 Tbsp parsley, chopped Explore our everyday life, the best source for food and drink tips, health and general wellness, healthy relationships and much more. It is outstanding!!! I’m praying for Cookie. So easy and so tasty. This post may contain affiliate links. Foil or parchment paper works well. Bake, covered, for 25 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 5 to 10 more minutes, until it’s steaming and lightly bubbling at the corners. Thank you so much!!! Everything looks good, especially the eggplant lasagna and the BBQ meat loaf. If you’re in the mood for a dairy-free alternative to traditional cheesy lasagna, this recipe is for you. Add onions and garlic and sweat until translucent, about 3 minutes. I also make it vegetarian by adding cheese. If appreciate recommendations for getting perfectly cooked lasagne sheets. My dog, Cookie, catches the crumbs. So creamy and flavorful. My husband has just started eating more vegetarian and this recipe was a big hit! Thanks for sharing your excellent review! I shared the concept in my classic vegetarian lasagna recipe, too. Cook, stirring every couple of minutes, until most of the moisture is gone and the vegetables are tender and turning golden on the edges, about 8 to 10 minutes. This looks delicious! So thankful for your site!! Hi Tammy, it is very very mild similar to ricotta but not wet like ricotta. Another absolute hit from your blog! Definitely soak the almonds in advance if you want to give them a try. Thank you! I shared it with my steak eating family and then had to hide it so they wouldn’t eat it all up! This is a fabulous lasagna made with an artichoke and spinach mixture which has been cooked with vegetable broth, onions and garlic. I’m so happy the family enjoyed that together! I used French Feta instead queso fresco cheese …turned out great. Thank you for sharing, Melissa. Save my name, email, and website in this browser for the next time I comment. I also appreciate that it is a vegan recipe. I finally had time and made this recipe. My first attempt at a vegan lasagne and I’m so pleased and impressed at the taste! I used Jovial Gluten free noodles and cooked them for 4 minutes first. In a large skillet, heat 2 tablespoons oil over medium heat. Hi Chris! Hi Elizabeth, I haven’t tried it with this one. Remove the pan from the oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. definitely on my regular yummy repeat meals there are so many tasty vegan recipes out there today to have to put up with ho hum food. Hi, I’ll definitely made this recipe again in the future. More about Cookie and Kate », Follow us! As you say, Best Vegan Lasagna! My not vegan hubby had 3 helpings and took it to work today! Will definitely make it again. Vegan Lasagna. I made it for my husband, 3yr old and 1yr old and everyone loved it (take that, picky children!!). I’ve been making lasagna for well over 60 years so definitely not a novice but I’m always game to try different versions of making it especially now that we have two adult grandchildren who’ve decided they will be strictly vegan for the rest of their lives. Will absolutely make it again. Thank you so much!!!! Two meat eaters give this 5 stars! I made this last night and everyone loved it- even my non-vegan family members! Great recipe. I’m so glad you enjoyed this recipe Sunshine! OMG!! Does anyone in Ontario , Canada know what the equivalent cheese would be to the Ranchero Queso? What would you suggest to use instead of marinara? It was the first lasagna I made in over 10 yrs. I love your recipes to the max. (You will not be subscribed to our email newsletter.). You’ll want to use about 3 cups chopped veggies total (excluding the onion). Made it last nite using wide egg noodles in place of penne. And used gluten free lasagna sheets. Maybe i need to chop faster :). My pleasure Mariya! Either way, absolutely great freakin recipe. Thanks again for the recipe, it’s a keeper!! This looks amazing! This lasagna casserole is amazing – so full of flavor (queso adds a lovely twist) and so easy and quick to make! Btw, i prepped and cooked everything for about 2 hours. This is absolutely delicious! I made it for our family of 5, and everyone loved it (even the meat-eaters). I included some boiled cauliflower to the cashew sauce (riffing off two different recipes) and didn’t even bother with parm on top. I’m delighted you loved it. Absolutely delicious! I am amazed how yummy the cashew cream is and we never missed the cheese! Storage suggestions: Leftovers will keep well in the refrigerator, covered, for about 4 days. Will try!! Bake at 350˚F for 20 min to melt cheese and make the center steaming hot. Add penne pasta and cook al dente according to package instructions. Used your recipe for a base, thank you so much! 1. Hello! Our free email newsletter delivers new recipes and special Cookie + Kate updates! I’m so glad you and your kids enjoyed this recipe! Absolutely delicious! Yes, that really enhances the flavor of this dish. Then, we’ll prepare the vegetables: In a large skillet over medium heat, warm the olive oil. I made this lasagna for Christmas Eve dinner and it was the best I have ever tasted! Lasagna Casserole Recipe (Extra Easy Lasagna! x. That’s great! I can’t leave a recipe as-is, so here are my adaptations. I am new to vegan hood, I googled vegan lasagne , and this recipe came up, wow!! Hi Ellen, I honestly haven’t tried anything besides ricotta. All your recipes are just the best and and easy to make especially for moms like me. My husband, who has a major weakness for creamy pastas, also found the concept of a cheese-less lasagna questionable. The cashew sour cream will be a perfect substitute in other dishes also. Thanks. The entire family loved it. I’m happy to hear the recipe is “picky eater” approved! Made a double recipe tonight – one gluten free and the other regular noodles. It makes this dish incredibly flavorful. Thanks so much for following and sharing your excellent review! Add another splash of olive oil if necessary to prevent them from sticking to the bottom of the pan. This was a lot easier to make, and I always lean towards easy. Instagram ⋄ Pinterest ⋄ Facebook, Subscribe to our email newsletter! I think the secret to the flavor is the Ranchero cheese. Recipe yields 8 servings. Can’t thank you enough as this new coking hobby is good for the budget (I used to buy snacks/food from bakeries or meal delivery companies which can get quite pricy) and I am living a much healthier life while enjoying every meal/snack so so much! Leave a comment below and share a picture on. So impressed, and will be making it again. I’m glad you enjoy the recipe! Very good. So damn good. Made a few changes to the recipe; added some cauliflower and fresh basil to the sauce, used yellow lentil noodles and added some buckwheat pasta in between. The only changes I made were to roast the veggies in the oven versus the skillet and added some parsley and garlic powder to the cashew cream. This one took some time, as well as other recipes on my blog. Everything is combined in a casserole dish (no layering required) and it bakes way faster! Learn more... Natasha's top tips to unleash your inner chef! Thanks in advance for replying & warm regards from the Philippines! I like a little bit of that crispness. ▸ Categories Christmas, dairy free, egg free, fall, favorites, Italian, main dishes, pack for lunch, recipes, soy free, spring, summer, Thanksgiving, vegan, winter ▸ Ingredients carrots, cashews, casseroles, mushrooms, spinach, Vegetable enthusiast. I would like to adapt it as a “vegan eggplant lasagne”. This is the first vegan lasagna recipe I have made, I decided to go with this recipe as I swore by Kate’s Vegetarian Lasagna. One of my carnivores said this was one of my top 5 meals ever. I’ll never look for another recipe. Sauté the vegetables and do the layers refrigerate it and cook it the next day? I’m so happy you enjoyed that, Olga. And I discovered a new found love for cooking! But, you could try what you suggested-preparing the vegetables and then assembling next day and bake. I want to double the size of this fabulous lasagna but when I hit the 2X square on the recipe the only thing that doubles is the marina sauce and lasagna noodles. This may be a silly question but why do we cover it with aluminum foil when baking for the first 25 min? This lasagne is top notch! WOW! I’m not vegan but this is still my go-to lasagne. OMG! I’m hoping to make some meals in advance so reduce cooking time at camp. Hello Marivic, thank you so much for your kind words and comments. Hi Lydia, I think it works a little better with ranchero since ricotta cheese has more liquid and it blends into the marinara making it more of a creamy sauce. For the sauce, I didn’t use anything fancy. I made this last night changed a few things added 8 ozs sliced mushrooms, 1 tbsp minced garlic, 2 tsp red pepper flakes, 2 lbs of ground pork instead of beef, the wife and I loved it! When salted, the excess moisture is drawn out, leaving you with a lasagna just as firm as the noodle version. Once it’s out of the oven, we’ll drizzle a little leftover cashew cream on top. And I became a hit. Top with ¾ cup tomato sauce. Delicious! Hi Kay! It turned out spoon-licking good. I used red onion, spinach, mushrooms and red bell pepper for my filling! See below for gluten-free suggestions. I wanted to order online but I’m not sure what size and brand. Sometimes it can take a second to load. Hi Carol, I think it works a little better with ranchero but it may work with ricotta. Obviously, baking grain-free is much pricier than regular baking, but you can make a loaf of this bread for about $8.50. If you’ve been paying very close attention to my recipe substitution notes over the years, you may have tried this technique already. Top with half of the veggies. The other 2 loaf pans are put in the freezer for quick dinners at another time. I have made this recipe three times now! Lastly, we’ll sprinkle on some vegan Parmesan, which is made with hemp seeds, nutritional yeast, and garlic and onion powder. Can I use Italian Parsley in this recipe? I’m happy to hear your family enjoys the recipe as much as mine does! That’s so great DeAnna! Hope that helps! Bread Recipes See All Bread Recipes . I am new to a plant-based diet and I love your recipes. *Homemade marinara sauce note: You’ll need to double my marinara recipe to yield enough for this recipe, and then you’ll have extra. Thank you so much for sharing everything! I’ve also made your vegetarian lasagna which gets rave reviews in our house. I added your vegan parmesan on top and then added some store bought vegan parm to my half and some dairy italian cheese on top for my husband. Made this for a crowd filled with meat eaters who were very skeptical about a vegan dish but they ALL loved it. I had never used the Ranchero cheese. Meanwhile, crumble up ranchero cheese in a medium bowl. This turned out so delicious. Wow!! This recipe is so easy AND delicious, I hope you try it Natalie! Reheated leftovers were ok, though.). In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. I’m so glad that you mentioned that the DeBoles no-bake noodles didn’t cook thoroughly. I’m so excited you loved it so much you felt the need to leave a review! There is no ricotta cheese in this easy lasagna recipe. Thank you. It’s so so so so good. Will definitely make again. It was creamy flavorful and delicious! 24 oz marinara sauce (homemade, or store-bought). My kids loved it and they can be very picky! Hi – do you think this would work if we substituted the cashews for almonds? Thank you for sharing. This was so good! Julia writes that there are three “small victories” with the recipe. Excellent recipe! I’m wondering if I should have precooked the sheets in water or make the cashew cream a bit more watery. Only complaint is that there wasn’t more of it! Thank you! Thanks so much – I put lots more spinach and added pumpkin instead of carrots. I’m happy you didn’t burn it Thank you for that great review, Vickie! Healthy Slow Cooker Chicken Breast Recipe is an easy and delicious dish to make but packed with such an amazing flavor. I made this for Father’s Day for my Omni father who rarely ever eats veggies. I appreciate your review. Sorry about that! In a large saucepan, heat up olive oil over medium high heat. You could use ricotta only and leave out the cottage cheese but I’m not sure what to use in its place or what is available where you are. I substituted silken tofu for the cashews. Some other recipes suggest blended tofu for this component, but cashew cream tastes much, much better. 2. See our, Please let me know how it turned out for you! 10 oz Ranchero Cheese (Queso Fresco), crumbled I have a severe dairy allergy and haven’t had a lasagna since I was a kid. Sounds lovely. The ONLY work is making the cashew cream but I cannot imagine it without. Bake at 350˚F for 20 minutes or until cheese melts and center is hot and steamy. It’s all on what your particular needs are. . So good!! Thanks! Changing the sauce to be more watery won’t get you your desired outcome, it will just impact your flavor. About ⋄ Contact ⋄ Cookbook ⋄ Recipes ⋄ Shop ⋄ Subscribe, Cookie and Kate receives commissions on purchases made through our links to retailers. That’s nice info, thanks for sharing that with us. My 6 year old daughter ate 3 (small) plates full and it's rare that I can get her to eat more than 2 or 3 bites at dinner time. Thanks! Hi Nat! Came out delicious! Made this tonight and looking forward to leftovers! So easy and yet so delicious! I am always searching for new receipes to make . 1 egg Stir together then add it to the meat sauce and mix just until combined. Add the garlic and saute until fragrant, about 15 seconds. For us the top layer of tomato wasn’t quite thick enough to keep the top pasta layer soft during cooking, so next time I’d add another layer of something, but will definitely make again. Add the escarole and saute until wilted, about 2 minutes. Email me when Kate or another C+K reader replies directly to my comment. Thank you so much! Hi Natasha! I am speechless!!! I am not the cook in the house, this recipe was easy to follow. I'm probably making a big mess in my Kansas City kitchen right now. I appreciate your review. So two days ago I came across this recipe, bought the ingredients and cooked it about as perfectly as I could have. Stir together then add it to the meat sauce and mix just until combined. I made this for Christmas Eve dinner and my husband didn’t even realize there was no cheese. Great to hear, Tiffany! The change in texture adds some depth imo. My family has requested I make it weekly. I have never seen it here! Every bite of this Lasagna Casserole is juicy, satisfying and loaded with flavor (see next photo for proof). 1/2 tsp sea salt I love that! This vegan lasagna tastes as good as it looks. Your sauce will likely have more texture than mine, but maybe that will be just fine. Add remaining cheese sauce ingredients: 1 Tbsp sour cream, 1 egg, 1 cup shredded mozzarella, 2 Tbsp parsley and 1 tsp garlic salt. I’m so glad you love the recipe Wendy! Do you know what is the trick to get perfectly cooked lasagne sheets without boiling? Your site is my “go to” place for most recipes and they never disappoint. You’ll find the full recipe below, but here’s why this recipe works: We’re replacing traditional mozzarella and ricotta with cashew-based sour cream. Thank you Kate, please keep creating these amazing vegan recipes! ). Please help asap as I’d like to fix this for dinner This weekend. Timing, I just don’t have precise yet. I may try adding a little cooked sweet potato to the layering, for extra bulk. That’s so great! Even my husband who normally hates lasagne went back for seconds. I used eggplant noodles in place of lasagna noodles for half of the layers, and would make this once a week if I knew it wasn’t a diet-buster. I found this worked well with over end result with flavor and didn’t feel it sacrificed the flavor or texture. We love this lasagna at my house, and we also serve it to company – vegan or not. So you will want to increase everything x2. Thank you for this amazing recipe! Hubby and I had seconds! Top with 3 more noodles, followed by another 1 cup cashew cream (save the leftover cream). The moisture level is closer to feta cheese but the flavor is closer to a cross between ricotta and fresh mozarella. The recipe was also super quick, which gave me time to clean up/make more complex sides. The only thing I changed was to use fire roasted tomatoes along with crushed tomatoes to make my marinara. This lasagna comes from Julia Turshen’s lovely cookbook, Small Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking Triumphs (Chronicle Books, 2016). I think if I were to change it, I would add more spices- like red pepper and more oregeno. This isn’t my first time sharing an alfredo recipe. Add penne pasta and cook according to package instructions until al dente (firm to the bite). This has all of the same elements of a classic lasagna recipe – meat sauce, cheese sauce and pasta plus more cheese of course, but the process couldn’t be easier. Leftovers tend to reheat well. I must admit your website is always a go to for me ..next thing I try will be your macaroni cheese recipe, cant wait to try that!

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