Meal Plan


Vegan Lasagna - A couple of options

Vegan Lasagna – A couple of options

My sister is a vegetarian, so I made this for her. She LOVED it! Feel free to switch out different vegetables. You could also add white beans, for more protein. I used the Nature’s Heaven Heart of Palm lasagna noodles. You could use a whole wheat noodle or some other version. If you do that, you may consider using a 9×9 baking dish. Adapted from: “Cookie and Kate”



  1. Preheat the oven to 375 degrees Fahrenheit. If you soaked your cashews, drain and rinse them until the water runs clear.
  2. In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, slowly blend in up to ½ cup additional water, using only as much as necessary. Set aside.
  3. In a large skillet over medium heat, warm the avocado oil. Once shimmering, add the onion, carrots, mushrooms, salt and a pinch of black pepper. 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. 
  4. Add a few large handfuls of spinach to the skillet. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Add the garlic and cook until fragrant, stirring constantly, about 30 seconds. Remove the skillet from the heat and season to taste with salt and pepper.
  5. Spread 1/2cup marinara sauce evenly over the bottom of a 8” by 8” baking dish. Layer  lasagna noodles on top (tear them in half, if needed to cover the bottom of the pan). Spread 1/2-3/4 cup of the cashew cream evenly over the noodles. Top with half of the veggies. Top with 1/2 cup marinara sauce.
  6. Top with another layer of lasagna noodles, followed by another 1/2-3/4 cup cashew cream. Then add the remaining veggies.
  7. Top with remaining noodles, then spread 1/2 cup tomato sauce over the top to evenly cover the noodles. Top with 1/2 cup of cashew cream (save the rest for another use).
  8. Wrap a sheet of parchment paper around the top of the lasagna, making sure it’s taut so it doesn’t touch the top. Bake, covered, for 25 minutes, then remove the cover, rotate the pan and continue cooking for about 5 to 10 more minutes, until it’s steaming and lightly bubbling at the corners.
  9. 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.  
  10.  Sprinkle vegan Parmesan and fresh basil on top, if using, then slice and serve. 



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