Cheesy Basil Vegan Lasagna

Cheesy Basil Vegan Lasagna

So it’s been a minute since I have had the opportunity to write a post. Maybe closer to 2 of those minutes. Blogging is a hobby of mine, where I can bring together my love of cooking and photography and to share recipes that I have made and truly loved. Most often, this means planning my menu so that I can write a post around the most special dishes on the weekend, after my work week has ended. Well last weekend was just a little nuts – and that is the only excuse that I have. Our youngest daughter attended the Glozelle Festival in Orlando, where she was able to meet Miranda Sings and Frankie Grande – a couple of her favorite youtube stars. And, my favorite reason for the lack of a post….I talked my husband into building my indoor herb shelving.

I have been wanting an indoor herb garden for quite some time, however – in our perfectly planned development where every house only has windows on the west side, and this leaves us with 2 ginormous sliding glass door sets, and exactly 2 windows in our entire downstairs. Neither in the kitchen. One is in our dining area and the window is recessed about 5 inches. This was the perfect space to build in the herb shelving – and we spent most of Saturday and all of Sunday sawing, staining, installing and cleaning the shelving. Now – to get more herbs! The shelves are just a little scarce, huh?

So besides this project, I decided to move my blog from blogger to wordpress. This is the 3rd move I have made with the blog and I am so done! I knew I should have went with wordpress to start, but I was intimidated. So I started the move to wordpress on Monday and spent a little bit of time each night trying to get everything up and running. In the meantime, I just really wanted to share this amazing lasagna recipe! I swear, I do not enjoy the building and designing part of blogging, I just want to click a button and post and be done!

So here we are – back on track and I am feeling so much better having everything back to normal. I can’t function when things are half done or not working properly, so I am so appreciative that wordpress works amazingly and I can move on!

Ok so back to this lasagna….

This lasagna is so packed full of veggies that the meat eaters in the family didn’t even blink an eye when filling up on it. While the veggies help to make this a hearty meal, the taste that I cannot get out of my mind is the  perfectly tangy basil vegan ricotta. Smothering every layer in sauteed veggies covered in the decadent vegan ricotta, and pouring your favorite marinara over both = heaven. You can prepare this meal the night before or early in the day, and just pop it in the oven later for dinner too, making it super convenient to enjoy what tastes like a gourmet lasagna.

And did you see that cheese? Yes, that is vegan cheese! Both cheddar and mozzarella cheese are sprinkled over the top of the lasagna, and baked covered with aluminum foil to create a yummy, stretchy cheesy topping that is sure to trick the most picky meat eaters!

I use my favorite vegan cheeses, which I can find at my local Publix. Go Veggie – Dairy Free Mozzarella and Daiya – Dairy Free Shredded Cheddar .

So are you ready to enjoy the best vegan lasagna you will ever taste? That is a bold statement, I know. But seriously – this passed the test for the meat eaters, the vegetarian, and the vegan all the same. Leftovers were claimed before we finished clean up and the little bit we had left, didn’t last beyond lunch the next day. It is just that good!

Cheesy Basil Vegan Lasagna


  • Basil Ricotta Cheese Ingredients:
  • ¼ cup vegetable broth
  • ¼ cup fresh lemon juice
  • ½ cup nutritional yeast
  • 1 tsp sea salt
  • ½ tsp onion powder
  • 1 Tbsp Dijon mustard
  • 2 garlic cloves, peeled
  • 1½ cups fresh basil leaves (lightly packed)
  • 1 cup raw cashews, soaked in water for 2 hours up to overnight
  • Lasagna Ingredients:
  • ½ Tbsp olive oil
  • 3 garlic cloves, minced
  • 1 sweet onion, chopped
  • 2 zucchini, chopped
  • 8 oz. package of sliced baby bella mushrooms
  • 1 large or 2 small red peppers, chopped
  • 1 large handful of spinach
  • Sea salt and pepper to taste
  • 2 jars of pasta sauce
  • Basil Ricotta Cheese
  • 1 cup vegan mozzarella
  • 1 cup vegan shredded cheddar


  1. To prepare the Basil Ricotta, drain and rinse the soaked cashews. Add all cheese sauce ingredients (in the order listed) to a high-powered blender, and blend until smooth.
  2. Preheat oven to 400°F. In a large saucepan, add oil, onion and garlic; sauté over low-medium heat for 5 minutes.
  3. Add zucchini, mushrooms, peppers; sauté for 10 more minutes. Add spinach; sauté for 5 more minutes.
  4. Pour about a cup or so of pasta sauce into a 9×13 pan and spread it evenly. Add a layer of noodles, then half the Basil Ricotta, then half the vegetables.
  5. Repeat layers of pasta sauce, noodles, ricotta, veggies. Add another layer of pasta sauce, then sprinkle both cheese Shreds on top.
  6. Cover with foil and slice a few small vents using a sharp knife. Bake for 40-45 minutes. Remove foil and broil for 5 minutes on medium, watching closely so as not to burn the edges.

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