The Hamptons Vegan

Living the Vegan Lifestyle

Favorite Veggie Lasagna is the Best of All Time

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Favorite Lasagna
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This is the best-tasting lasagna I’ve ever made.

We love lasagna and all its cousins. Stuffed shells, manicotti, and ravioli are all super yummy. And actually, they are like the same thing in different forms. So maybe they’re closer than cousins. They all have pasta, marinara sauce, and cheese. Usually ricotta cheese, Parmesan cheese, and mozzarella cheese.

A vegan lifestyle can mean the end of many entrees on a traditional Italian restaurant menu. There’s always spaghetti and marinara sauce. Or any of the other kinds of pasta with marinara sauce. So it gets very same-same, which turns into ho-hum, aka boring. And that’s only if the marinara doesn’t have butter, Parmesan cheese, or even anchovies added to the recipe. (Always ask the server.)

But give up Italian Food?! Not! (Even if it’s one food pretending to be a bunch of different foods. We still love it all.) So what can we do?

Make the best-tasting vegan Italian food at home!

It is so easy to make your favorite vegan recipes at home now. The options for ready-made vegan items are more abundant today than just a few years ago.

There are more choices of vegan meats now, like Impossible meatballs, Beyond burgers, and Field Roast sausages.

There are more vegan cheeses like Miyokos mozzarella, Violife Parmesan, Follow Your Heart cheese shreds, and Kite Hill ricotta.

There are many vegan frozen Italian meals. Try Amy’s Vegan Lasagna with vegetables, Target’s vegan raviolis (by Tabitha Brown), and Gardein Italian style rigatoni n’ plant-based saus’ge.

Some wonderful vegan recipe bloggers create delicious Italian recipes. The Gentle Chef, THEPPK (Isa Chandra Moskowitz), It Doesn’t Taste Like Chicken, and The Kind Life are some of them.

And Now: Our Favorite Vegan Lasagna!

Our favorite lasagna is by BOSH! Their videos are so much fun to watch. So grateful for this recipe inspiration:

It includes: veggies,

lasagna noodles,

homemade red sauce (or sub with marinara from a jar),

and the most delicious vegan bechamel sauce.

And here’s a photo dump of the steps in action to achieve this lovely, stand-alone vegan veggie lasagna!~

Vegan lasagna ingredients
Lasagna ingredients
soak cashews
Soak cashews in boiled water.
slice eggplant and zucchini 1/4 inch lengthwise
Slice eggplant and zucchini into 1/4-inch vertical slices.
Chop onions, garlic, and sundried tomatoes.
Chop onions, garlic, and sun-dried tomatoes.
Chop plum tomatoes.
Chop plum tomatoes.
Chop basil.
Chop basil.
Roast eggplant and zucchini slices.
Roast eggplant and zucchini
Saute the onions, garlic, and sun-dried tomatoes.
Saute the onions, garlic, and sun-dried tomatoes.
Add the rest of the red sauce ingredients and simmer.
Boil the noodles.
Cook the lasagna noodles.
Blend soaked cashews in a high-speed blender.
Blend soaked cashews with the rest of the bechamel ingredients.
Keep blending cashews until smooth.
Blend the bechamel sauce until smooth.
Lasagna assembly step 1
The layering: Step 1
Lasagna assembly step 2
Step 2
Lasagna assembly step 3
Step 3
Lasagna assembly step 4
Step 4
Lasagna assembly step 5
Step 5
Lasagna assembly step 6
Step 6
Lasagna assembly step 7
Step 7
Lasagna assembly step 8
Step 8
Lasagna assembly step 9
Step 9
Lasagna assembly step 10
Step 10
Lasagna assembly step 11
Step 11
Lasagna assembly step 12
Step 12
Lasagna assembly step 13
Step 13
Lasagna assembly step 14
Step 14
Lasagna assembly step 15
Step 15
Lasagna assembly step 16
Step 16
Lasagna assembly step 17
Step 17
Lasagna assembly step 18
Step 18
Lasagna assembly step 19 and bake.
Step 19
lasagna layers on a plate with basil on top
Viola! The most delicious Vegan Lasagna!

© thehamptonsvegan 2017-2025 all rights reserved

vegan veggie lasagna that stands up on your plate and won't let you down.
thehamptonsvegan

Favorite Vegan Veggie Lasagna

All the feels of a restaurant-quality lasagna to impress your guests.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 8
Course: dinner, Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Cups Raw Cashews
  • 3 Cups Water Plus more to soak cashews
  • 6 Tablespoons Nutritional Yeast
  • 6 Tablespoons Corn Starch
  • 2 1/2 Tablespoons Apple Cider Vinegar
  • 9 Cloves Garlic minced and divided
  • 4 teaspoons Salt
  • 1 Cup Soy Milk unsweetened and unflavored
  • 2 Small Eggplants cut into 1/4 inch lengthwise slices.
  • 2 Zucchini cut into 1/4 inch lengthwise slices.
  • 1 Large Onion chopped
  • 1/2 Cup Sun-Dried Tomatoes chopped
  • 1/3 Cup Basil chopped
  • 1/3 Cup Vegan Pesto Use our recipe or store bought.
  • 10 Plum Tomatoes chopped
  • 8 – 12 Lasagna Noodles amount depends on size of noodles.
  • 2 Cups Strained Tomatoes or tomato puree
  • 260 ml Vegan Red Wine
  • 2 Tablespoons Tomato Paste
  • 1 Tablespoon Oregano
  • 2 Tablespoons Olive Oil for cooking or use avocado oil.

Equipment

  • High Speed Blender or large food processor

Method
 

  1. Preheat oven to 400 degrees.
  2. SOAK THE CASHEWS:
    In a medium pot, bring 3-4 cups of water to a boil then turn it off., Add raw cashews and cover with a lid. Let soak for 30 minutes.
  3. While cashews are soaking:
    ROAST ZUCCHINI AND EGGPLANT SLICES (on parchment paper to prevent sticking) in a preheated 400 degree F oven for about 15- 20 minutes, flipping halfway through until golden brown in spots and not hard anymore.
  4. While cashews are soaking and eggplant and zucchini are roasting:
    COOK NOODLES:
    Bring a large pot of water to a boil. Add a tablespoon of salt to water then add lasagna noodles and cook per directions on package. When cooked, drain, then set aside on parchment paper without touching each other to avoid sticking together.
  5. While cashews are soaking, eggplant and zucchini are roasting, and noodles are boiling:
    MAKE THE RED SAUCE
    In a large skillet, cook the onions in the olive oil until softened and translucent. Add 5 cloves of garlic, sun-dried tomatoes, and oregano, and cook 1-2 minutes more. Add tomato paste and red wine. Cook for about 4 minutes to cook down the wine. Add the chopped plum tomatoes and strained tomatoes to the pan. Cook until bubbling. Then turn the heat to a simmer, cover, and cook for about 10 -15 minutes.
  6. MAKE THE BECHAMEL SAUCE:
    After soaking the cashews, drain them, and add to a high-speed blender or food processor. Then add the 3 cups of water, apple cider vinegar, nutritional yeast, corn starch, 4 garlic cloves, and salt. Blend well until it is all incorporated and smooth. Pour mixture into pan used for soaking cashews and heat on low to medium. Then add in the soy milk. Stir, and cook for a couple of minutes to allow it to thicken, then set aside.
ASSEMBLING THE LASAGNA
  1. Line a 9×13-inch pan with red sauce to cover the bottom. Add a sprinkling of the basil. About 1/4 of the chopped basil.
  2. Top with two lasagna noodles- (if the noodles you're using are too small, use 3 but don't overlap- just cut off the extra.)
    Add sauce to thinly cover. Then add about 5 dollops of the bechamel sauce. Top that with little dots of pesto. (1/3 of the pesto amount you have)
  3. Add a layer of zucchini slices.
  4. Top with red sauce and some scattered basil.
  5. Add two more lasagna noodles. Top with the bechamel sauce and pesto.
  6. Add eggplant slices to fit. Top with red sauce and sprinkle with basil.
  7. Add two more noodles. Then top with bechamel, dots of pesto, and red sauce.
  8. Add the rest of the zucchini and eggplant and top with red sauce,
  9. Add 2 more noodles. Top with the rest of the sauce and basil. Then cover the whole top of the dish with the bechamel sauce. (You may have extra left over).
  10. Cover the pan with foil and bake at 400 degrees for 35 minutes. Remove the foil and continue cooking for 10 – 15 more minutes.
  11. Let cool out of oven for 5-10 minutes to achieve a lasagna that stands proudly on the plate.

Notes

If you don’t end up with enough zucchini or eggplant, pesto,  noodles, etc. leave it out and layer it your way to make it work. It can be rearranged a bit without messing it up. 
I like to save a bit of red sauce to the top before serving and sometimes a sprig of basil. If lasagna is in the refrigerator for a couple of days for leftovers, an extra dollop of red sauce corrects any dryness.