I used to think vegan lasagna was a sad substitute for the real thing.
Then I made this one with cashew ricotta and mushrooms, and my very dairy-loving husband asked for seconds before he even knew it was vegan. 🍝
That’s the reaction I’m hoping for tonight.
This lasagna is rich, creamy, and packed with savory mushroom flavor. No tricks needed to make it taste good, it just does.
What surprised me most was how simple the cashew ricotta actually is. Blend it, season it, done.
Stick around, because I’m also sharing the one mistake that ruins this dish for most first-timers (it’s not the part you’d expect).
What You’ll Need
For the Cashew Ricotta
- 1 ½ cups raw cashews, soaked in hot water for 1 hour
- ¾ cup unsweetened almond milk
- ¼ cup nutritional yeast
- 2 tablespoons lemon juice
- 2 garlic cloves
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Mushroom Filling
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 16 ounces cremini mushrooms, sliced
- 5 ounces fresh spinach
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
For Assembly
- 24 ounces marinara sauce
- 12 lasagna noodles
- 1 cup shredded vegan mozzarella
- Fresh basil leaves, for garnish
Tools You’ll Need
- Large pot, for boiling noodles
- Blender or food processor
- Large skillet
- 9×13 inch baking dish
- Mixing bowl
- Aluminum foil
- Sharp knife and cutting board
Pro Tips From My Kitchen
1. Soak the cashews even if you’re impatient. A quick 10-minute boil works in a pinch, but a full hour in hot water gives you a smoother, creamier ricotta. Gritty ricotta is the number one mistake I see.
2. Don’t skip salting the mushrooms early. Mushrooms hold a ton of water. Salting them while they cook pulls that moisture out so your lasagna doesn’t turn soupy.
3. Squeeze your spinach. Fresh spinach wilts down fast, but it still holds water. A quick squeeze with paper towels before adding it to the filling keeps things from getting watery.
4. Let it rest before slicing. I know it’s tempting to cut in immediately. Give it 15 minutes out of the oven so the layers actually hold together instead of sliding apart on the plate.
5. Use a sharp knife to slice it. A dull knife drags the layers and makes a mess. Sharp knife, clean slice, every time.
Full Instructions
- Soak the cashews. Cover them in hot water and let them sit for 1 hour, then drain.
- Cook the noodles. Boil according to package directions, about 9 minutes, then drain and set aside.
- Make the ricotta. Add the drained cashews, almond milk, nutritional yeast, lemon juice, garlic, salt, and pepper to a blender. Blend until smooth, scraping down the sides as needed.
- Cook the onion and garlic. Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes until soft, then add the garlic for another minute.
- Add the mushrooms. Toss in the sliced mushrooms with a pinch of salt. Cook for 8 to 10 minutes, stirring occasionally, until they release their liquid and that liquid mostly cooks off.
- Wilt the spinach. Add the spinach to the skillet and cook just until it wilts down, about 2 minutes. Stir in the oregano and basil, then remove from heat.
- Preheat your oven to 375°F.
- Layer the lasagna. Spread a thin layer of marinara on the bottom of your baking dish. Add a layer of noodles, then a layer of cashew ricotta, then mushroom filling, then a layer of marinara. Repeat this two more times.
- Top it off. Finish with a final layer of noodles, the rest of the marinara, and the shredded vegan mozzarella.
- Bake. Cover with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes, until the cheese is melted and the edges are bubbling.
- Rest, then serve. Let it sit for 15 minutes before slicing. Top with fresh basil.
Substitutions and Variations
| Original | Swap | Why It Works |
|---|---|---|
| Cremini mushrooms | Portobello or shiitake | Deeper, meatier flavor |
| Cashews | Sunflower seeds | Good for nut allergies |
| Vegan mozzarella | Skip it | Still creamy from the ricotta layer |
| Marinara sauce | Vodka sauce (vegan) | Adds a slight tang and creaminess |
| Spinach | Kale, chopped small | Heartier texture, same nutrients |
| Lasagna noodles | Zucchini slices | Lower carb, lighter dinner |
If you want a little heat, a pinch of red pepper flakes in the marinara does the trick without overpowering anything else.
Make Ahead Tips
You can build the entire lasagna up to a day in advance. Cover it tightly and store it in the fridge unbaked.
When you’re ready, just add about 10 extra minutes to the covered baking time since it’s starting cold.
The cashew ricotta alone also keeps well for 4 days in the fridge, so you can prep that part separately if you’re short on time the day you bake.
A Few Extra Details
Nutrition snapshot (per serving, based on 8 servings, estimated):
| Nutrient | Approximate Amount |
|---|---|
| Calories | 380 |
| Protein | 14g |
| Fat | 18g |
| Carbohydrates | 42g |
| Fiber | 5g |
Diet swaps:
- Gluten-free: use gluten-free lasagna noodles, no other changes needed
- Lower fat: reduce cashews to 1 cup and add an extra ¼ cup almond milk
- Soy-free: most vegan mozzarella brands are soy-free, but check the label
What to serve with it: A simple arugula salad with lemon vinaigrette cuts through the richness nicely. Garlic bread is the obvious move if you’re not worried about carb overload.
Time efficiency tip: Soak your cashews the night before and refrigerate them. That cuts your active prep time down by almost an hour the day you actually cook.
Leftovers and Storage
This lasagna keeps in the fridge for up to 4 days in an airtight container.
For longer storage, freeze individual slices wrapped tightly in foil for up to 3 months.
To reheat, cover with foil and warm in a 350°F oven for about 20 minutes, or microwave a single slice for 2 to 3 minutes.
FAQ
Can I use store-bought vegan ricotta instead of making my own? Yes. It saves time, though homemade cashew ricotta usually has a fresher, less processed taste.
Why is my lasagna watery? This almost always comes down to the mushrooms or spinach holding onto extra moisture. Make sure you cook off the liquid from the mushrooms and squeeze the spinach before adding it.
Can I make this oil-free? Yes, just sauté the onion, garlic, and mushrooms in a splash of vegetable broth instead of olive oil.
Do I need to use no-boil noodles? Regular noodles work fine as long as you boil them first. No-boil noodles work too, just add a little extra marinara so they have enough liquid to soften while baking.
Can kids eat this, or is it too “fancy” for picky eaters? Most kids don’t even notice it’s vegan. The mozzarella melts the same way and the sauce tastes familiar, so it’s an easy one to sneak past picky eaters.
Wrapping Up
This lasagna proves that vegan comfort food doesn’t have to feel like a compromise.
It’s creamy, it’s hearty, and it reheats beautifully, which makes it one of my go-to dinners on busy weeks.
Give it a try this week, and let me know in the comments how it turned out for you. I’d also love to hear if you tried any of the swaps above, or if you have questions before you get started.