Growing up, my aunt used to make a famously delicious lasagna. It tasted amazing and was everyone’s favourite at all of our family gatherings; but it was packed with dairy & cow products so it definitely made you feel tired, sluggish and just plain-old gross afterwards. I’ve been considering trying to veganize lasagna for a while now, but I really didn’t want to add a bunch of veggies to it. I think maybe I’ll do a healthier lasagna, maybe made with eggplant and mushrooms, but for now – we’re making a deliciously cheesy, decadent vegan lasagna with a red crumble sauce (like a meat-sauce, but no harmed animals) and a cheesy, creamy sauce (again, with no harmed animals). I’m not joking, I was literally licking the spoon clean after I finished spreading on the cheese sauce. It was so good, I might just have to update my vegan mac and cheese recipe! My husband is my certified taste-tester and he said it was the best thing I’ve ever cooked, better than my aunts (sorry Aunt Rachel!) and he wants me to meal-prep it for him next week. Kinder words have never been spoken!
If you make this recipe, comment below and tell me how it was! You can also post a photo on instagram and tag me @thatcanadianvegan – I’d love to see what you’re cooking!
Cheesy Vegan Lasagna
This lasagna is the perfect pasta dish to get you ready for cooler weather. It’s comforting, cheesy and delicious!
- 1 package of dried, oven ready lasagna noodles (approx. 375g)
- 1 tbsp cooking oil (whatever you have on hand/prefer – I use coconut oil)
- 1 bag of Gardein beefless crumbles
- 1 tsp onion powder & garlic powder
- ½ tsp dried oregano
- ½ tsp salt
- ½ tsp pepper
- 2 jars of store-bought red pasta sauce (640 ML each – of course, make sure it’s vegan)
- ½ cup raw, soaked cashews
- 1 ½ cups non-dairy milk (I always use cashew milk)
- 3 tbsp nutritional yeast
- ½ tsp garlic powder, onion powder and salt
- 1 cup vegan shredded cheese (I like Earth Island/ Follow Your Heart)
- 2 cups spinach (chopped)
- Extra vegan cheese and nutritional yeast for topping
- Preheat your oven to 375°F.
- Melt 1 tbsp coconut oil on medium heat in medium sized pot. Add in 1 bag of Gardein beefless crumbles, 1 tsp onion and garlic powder, ½ tsp dried oregano, salt and pepper. Cover and let cook for 5-10 minutes, stirring occasionally. When the crumble is cooked, add in a jar and a half of store-bought pasta sauce (approx. 1L of sauce)
- Add ½ cup of soaked, drained and rinsed raw cashews to a blender (I use a nutri-bullet). Add in 1 ½ cups of non-dairy milk, 3 tbsp nutritional yeast, ½ tsp garlic powder, onion powder and salt. Blend until you have a creamy, thick-ish consistency. Then, transfer the cream sauce into a small pot on medium heat. Wait until the sauce is warm throughout, stirring very often (you don’t want it to stick to your pot!). You should start seeing some bubbles – if not, turn the heat up just a tad, and keep stirring. Once it’s bubbling, add in 1 cup of vegan shredded cheese. I used a mix of mozza-flavour and cheddar-flavour from Earth Island (or Follow Your Heart if you’re from the US). Stir the cheese into the sauce until it is completely melted – this may take 2-3 minutes. Chop up 2 cups of spinach and add it into the cheese sauce.
- Time to assemble! Start by adding 1/3 cup of store-bought sauce out of the jar (not the crumble sauce!) into the bottom of a 9×13 inch baking dish. Then, add in a layer of lasagna noodles, followed by a layer of the crumble sauce (approx. ½ inch thick or half of the sauce), and then half of the cheese & spinach sauce (spread evenly). Repeat once. For the final layer, I just use the remainder of the store-bought sauce and 1/3 cup of vegan cheese mixed with 2 tbsp nutritional yeast. You should have 3 layers of pasta, 2 layers with cheese sauce & crumble sauce and the top layer with red sauce and additional cheese.
- Bake uncovered in the oven for 30-40 minutes. Let sit for 5-10 minutes before cutting. Enjoy!