The Best Vegan Lasagna
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of lasagna noodles with cashew-almond ricotta, mushroom-tempeh marinara, and vegan mozzarella that browns beautifully. A substantial vegan take on the Italian classic that feels indulgent and comforting.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 tablespoons olive oil
- 1 (8 oz) package tempeh (cut into small cubes)
- 8 oz. mushrooms (sliced)
- 1 yellow onion (diced)
- 2 garlic cloves (minced)
- 2 (25 oz) jars marinara sauce
- 1 (9 oz) package lasagna sheets (use gluten-free if necessary - I usually use rice noodles)
- 1½ cups blanched slivered almonds (see Notes)
- ½ cup filtered water
- 2 tablespoons nutritional yeast
- 2 tablespoons fresh lemon juice
- 1 garlic clove
- ½ teaspoon sea salt
- ½ cup frozen spinach (drained and squeezed)
- 1 cup raw cashews (see Notes)
- ¼ cup refined coconut oil (melted)
- 2 tablespoons tapioca flour
- ¾ cup filtered water
At a glance
PER SERVING · TIME 105M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 1h
- Sodium
- 526mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 640mg
- Calcium
- 108mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 526MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.