luscious vegan lasagna

Vegetarian Vegan Lasagna Healthy Recipe Entree

Entrees | Serves 8

Prep. Time: 110 min. | Cooking Time: 110 min.

Served straight out of the oven with a side of garlic bread, this decadent lasagna will satisfy your craving for classic Italian food.

In a 9 x 12 inch baking dish, place noodles and cover with boiling water. Let sit about 15-25 minutes until al-dente. Drain and set aside.

For the Marinara Sauce: In a large saucepan over medium heat, heat olive oil and add onion. 

Sauté for 10 minutes, stirring frequently, until onions are translucent.

Add mushrooms and cook for 5 minutes.

Stir in garlic, oregano, basil, rosemary and fennel, and reduce heat to low.

Add tomatoes and purée, and cover loosely, simmering for 30 minutes.

Add salt and cook another 15 minutes.

Preheat oven to 350 degrees.


For the noodles

12 lasagna noodles
4 quarts boiling water

For the Marina Sauce

  • 2 tablespoons olive oil
  • 1 cup onion, diced
  • 2 cups portabella mushrooms, diced
  • 1 teaspoon garlic, minced
  • 4 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon dried rosemary
  • 1 teaspoon fennel seeds
  • 28 ounces chunky tomatoes
  • 28 ounces tomato puree
  • 2 teaspoons sea salt


  • 1 1/2 cups macadamia nuts, soaked in water 4 hours or more
  • 1/2 cup water
  • 2 tablespoons lemon juice, freshly squeezed
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 1 cup ripe green or black olives, chopped coarsely
  • 1 cup of fresh basil leaves, cut into chiffonades
  • 2 tablespoons fresh Italian parsley, minced
  • 3/4 teaspoon sea salt


  • 1 cup raw cashews
  • 1/2 cup water
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon sea salt
  • 1/2 teaspoon rice vinegar


2 tablespoons  raw pine nuts, chopped coarsely
1/4 cup fresh Italian parsley, minced

For the Ricotta: In a food processor, puree macadamia nuts, water, lemon juice, olive oil, garlic and salt for 1 minute.

Scrape down sides and purée another minute. Repeat until light and fluffy.

Transfer to a bowl and fold in parsley, basil, and olives.

For the Cheese Sauce: In a dry blender, grind cashews into a fine powder. 

Add water, lemon juice, salt, and rice vinegar. Process until completely smooth.

Lightly cover bottom of 9 x 12-inch baking dish with marinara to prevent noodles from sticking to dish.

Arrange a layer of noodles and top with a quarter of the remaining marinara. Spread a third of the ricotta over noodles and then a third of cheese sauce.

Repeat layers with remaining ingredients, sprinkle with pine nuts, and cover with foil.

Place baking dish on a sheet pan to catch any drips in oven and bake for 30 minutes.

Remove foil and bake an additional 20 minutes, until sauce bubbles. Cool for 15 minutes, garnish with fresh parsley and serve hot.

Allison Rivers Samson is the owner of, an award-winning artisan bakery and confectionary boutique. This recipe is from her award-winning column, “Veganize it!”” in VegNews Magazine, Issue #82.

As with most Italian dishes, this luscious lasagna tastes even better after the flavors are able to marinate overnight. Double the recipe and freeze one for a quick and convenient dinner that’s ready to eat

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