The Ultimate Vegan Lasagna (UPDATED)
Layers of savory crumbles, creamy tofu-cashew ricotta, and a molten mozzarella cheese sauce poured over the top while it's still bubbling — this is the ultimate vegan lasagna, and it has ended many a "but I could never give up cheese" debate at our table.
We make this for literally every holiday and party. Our non-vegan friends and family can't tell the difference, and the pan always comes back empty.
Watch it made
Directions
- Bring a large pot of water to a boil and cook the lasagna noodles according to the package directions. Drain and set aside to cool.
- Make the ricotta: once the cashews have soaked 4–8 hours, blend them with the non-dairy milk, lemon juice, garlic cloves, and salt until smooth. Break the tofu into chunks, add to the blender, and pulse until chunky like ricotta. Stir in the cooked spinach, then refrigerate until ready to use.
- Heat the 2 Tbsp olive oil in a saucepan over medium heat. Add the diced shallot and garlic and cook until translucent. Add the beef crumbles and stir until well combined. Stir in the no-beef bouillon, then add the pasta sauce and spice blend. Mix well and simmer for 10–15 minutes. Set aside.
- Assemble: spread about 1 cup of the meat sauce evenly in the bottom of your favorite lasagna pan. Add 4 to 5 lasagna noodles, spread with 1/2 cup of the ricotta mixture, and sprinkle with mozzarella. Repeat the layers, spreading evenly.
- Make the cheese sauce: in a saucepan over medium-low heat, add 2 Tbsp olive oil and the remaining mozzarella shreds. Cook, whisking continuously, until the cheese is completely melted and bubbling. Spread evenly over the top of the assembled lasagna.
- Bake uncovered at 375°F for 35–40 minutes.
- Remove from the oven and let cool for 15 minutes. Enjoy!
- Cooking tip: make the cheese sauce AFTER you build the lasagna — it must go onto the lasagna hot, straight off the stove.
