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Vegan Lasagna on a brown plate with a gray striped napkin
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The Best Vegan Lasagna

Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 291kcal

Ingredients

  • 16 oz oven ready lasagna noodles
  • 2 tablespoons olive oil
  • 1 pound cubed butternut squash
  • 8 oz sliced mushrooms
  • 1 teaspoons Italian seasoning blend
  • 3 tablespoons vegan butter
  • 3 tablespoons flour
  • 2 cups cashew milk plain, unsweetened
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 48 oz tomato basil marinara sauce
  • 6 oz vegan shredded cheese

Instructions

  • Heat olive oil in skillet and add butternut squash
  • Saute for 6-8 minutes and then add 1/4 cup water and let cook until tender and water is evaporated
  • Add mushrooms and seasoning blend and continue to cook until softened
  • Remove from heat and set aside
  • Melt vegan butter in sauce pan
  • Add flour and whisk until smooth
  • Slowly pour in cashew milk while whisking
  • Add nutritional yeast, garlic powder and salt and simmer until thickened
  • Remove from heat and set aside
  • Assemble in a 9x13 casserole dish by adding 1 1/2 cups of marinara to bottom of dish. Layer with 4-5 noodles, 1/2 of the Alfredo, 1/2 of the filling, and 1 cup of marinara. Repeat.
  • Top with noodles and remaining marinara, cover with foil and bake at 375 for 45-60 minutes
  • Remove foil, add vegan cheese and bake until melted
  • Let rest for 15 minutes before slicing

Nutrition

Calories: 291kcal | Carbohydrates: 45g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Sodium: 887mg | Potassium: 677mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4645IU | Vitamin C: 16.3mg | Calcium: 51mg | Iron: 2.4mg