Easy Vegan Lasagna

Name: Easy Vegan Lasagna
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 (servings)
Ingredients: 1 Tbsp avocado oil; 8 oz tempeh; 2 Tbsp coconut aminos; 1/2 tsp fennel seed; 1/4 tsp red pepper flakes; 2 (25-oz) marinara sauce; 2 ¼ cups macadamia nuts; 3 ½ Tbsp lemon juice; 4 Tbsp nutritional yeast; 3/4 tsp garlic powder; 1/3 cant tsp salt; 1/3 - 3/4 cup water; 1 (10-oz) box lasagna noodles; vegan parmesan cheese; basil; parsley

User Reviews

4.8

111 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
8 (servings)
Calories
523 kcal
Course
Main Course
Cuisine
Italian, Vegan

Easy Vegan Lasagna

Valerie Marks

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Easy Vegan Lasagna layers tempeh-based tomato sauce with cashew or macadamia nut cheese and gluten-free lasagna noodles. The savory, slightly tangy vegan cheese and rich marinara combine to create a hearty, satisfying plant-based lasagna with well-balanced textures.

Description

This vegan lasagna recipe starts with a tempeh tomato sauce, sautéing finely chopped tempeh with avocado oil, coconut aminos, and optional fennel seed and red pepper flakes to develop deep flavor. The sauce includes jarred marinara for tomato richness.

A creamy vegan cheese made from soaked macadamia nuts or cashews blends lemon juice, nutritional yeast, garlic powder, and sea salt with water to create a tangy, cheesy layer. Gluten-free lasagna noodles are cooked to al dente and layered with the sauce and cheese mixture.

The assembled lasagna is baked until bubbly and nicely melded. Optional toppings include vegan parmesan and fresh herbs like basil or parsley for brightness. Variations allow using shiitake mushrooms to enhance texture and nutrition, or freezing the assembled dish up to a month before baking.

Notes mention that not all gluten-free noodles are vegan due to egg content, so ingredient checks are important for strict vegan diets.

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Ingredients

Servings

SAUCE

1 Tbsp avocado oil or olive oil
8 oz tempeh ensure gluten-free friendly as needed, finely chopped
2 Tbsp coconut aminos (or sub tamari or vegan worcestershire sauce, but slightly reduce amount)
1/2 tsp fennel seed (optional)
1/4 tsp red pepper flakes optional
2 (25-oz) marinara sauce or DIY, favorite, jars

CHEESE

2 ¼ cups macadamia nuts or raw cashews, soaked for 1 hour in hot water, then drained, raw
3 ½ Tbsp lemon juice
4 Tbsp nutritional yeast (plus more to taste)
3/4 tsp garlic powder
1/3 cant tsp salt sea salt
1/3 - 3/4 cup water

NOODLES

1 (10-oz) box lasagna noodles gluten-free as needed, vegan-friendly

FOR SERVING (optional)

vegan parmesan cheese
basil fresh herbs
parsley fresh herbs

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Instructions

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Preheat oven to 350 degrees F (176 C). Set out a large baking dish (9x13 inch or similar size) and lightly grease.
Begin by preparing/warming your sauce. Heat a large pot or rimmed 12-inch skillet over medium heat. Once hot, add oil and tempeh (or mushrooms — we used a mixture of both) and begin sautéing, stirring occasionally, for about 3 minutes.
Add coconut aminos (or worcestershire sauce), fennel (optional), and red pepper flake (optional) and continue sautéing for another 5 minutes. The mixture should be golden brown and well cooked.
In the meantime, if using noodles that require boiling, bring a large pot of water to a boil (otherwise skip this step). Once boiling, add a healthy pinch of salt and your lasagna noodles (or other pasta shape). Cook according to package instructions to achieve an al dente texture — tender with a little bite. Then drain and set aside. Optional: Drizzle pasta with a little oil to prevent sticking.
To the tempeh and/or mushrooms: Add your marinara sauce and stir to combine. Cook on low for about 5 minutes to marry the flavors. Then taste and adjust flavor as needed, adding salt to taste or red pepper flake for heat. Turn off heat and set aside.
Next, make your "cheese." Add macadamia nuts (or sub soaked cashews) to a food processor or a high-speed blender along with lemon juice, nutritional yeast, garlic powder, and sea salt and mix/blend into a loose paste.
Add lesser amount of water (1/3 cup or 60 ml as original recipe is written // adjust if altering batch size). Continue mixing, scraping down sides as needed. Then add more water — 1 Tbsp (15 ml) at a time — until a thick paste forms. I find I get the best texture results with a food processor, but a blender can work, too. It just generally requires more scraping and more liquid. For texture, you’re looking for a thick, spreadable soft “cheese.”
Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for saltiness, lemon juice for acidity/brightness, or garlic powder for garlic flavor. Blend again to combine.
To begin assembly, add a thin layer of marinara sauce to your baking dish. Spread to ensure even distribution. Then add a layer of the cooked pasta noodles (or uncooked noodles if using no-boil). Top with 1/3 of your cheese mixture and spread into an even layer.
Add another layer of marinara sauce and use a spoon to spread over the cheese layer to coat. Then add another layer of noodles. Top with 1/3 of the cheese and spread into an even layer.
Add another layer of marinara sauce and spread into an even layer. Then top with another layer of noodles and remaining 1/3 of the cheese, and spread into an even layer. Top with another layer of marinara sauce and spread into an even layer.
Top with another layer of noodles and top with remaining sauce. Optional: Top with a sprinkle of vegan parmesan cheese.
Transfer to the middle rack of your preheated oven and bake for 40-45 minutes uncovered, or until the sauce is bubbly and/or the edges are browned.
Carefully remove from the oven and let cool 5-10 minutes before serving. Then slice, serve, and enjoy. We recommend garnishing with additional vegan parmesan cheese and fresh chopped basil or parsley. See notes for freezing instructions*!

Notes

For variation, substitute 8 ounces tempeh with 3 cups thinly sliced shiitake mushrooms or combine both for added texture.
You can freeze the assembled lasagna up to 1 month; bake covered at 350°F for 30 minutes if thawed or 45 to 60 minutes if frozen, then uncovered for 5–10 minutes.
Check lasagna noodles for vegan compatibility as many gluten-free types contain eggs.
The nutrition information excludes optional ingredients and is based on the marinara and tempeh quantities listed.
A DIY marinara can be used in place of jarred sauce.

Nutrition Information

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Serving 1serving Calories 523 (26%) Carbohydrates 40.1g (13%) Protein 15.9g (32%) Fat 37.7g (58%) Saturated Fat 6.1g (31%) Sodium 840mg (35%) Fiber 10.1g (40%) Sugar 17.2g (34%)