July 2nd, 2019
Recipe By: Ann Vallely
Vegan Classic Lasagna
( serves: 8-10 Servings )
Prep Time: 3 Hours
Cook Time: 1 Hour


For Cashew Ricotta:

- 2 cups cashews (soaked in water for at least 2 hours and drained)

- 1/2 cup water

- 1/2 tsp garlic powder

- 1 tsp salt

- Juice of 1 lemon

- 1 tsp nutritional yeast

For Lasagna:

- 2 24 oz jars marinara

- 2 bags vegan mozzarella cheese (preferably Daiya Cutting Board)

- Bag of Vegan meatballs (we used 365 Brand)

- 2 boxes no boil lasagna noodles


For Cashew Ricotta:

- Submerge 2 cups of cashews in water and let sit for at least 2 hours to soften. Drain cashews and add all ingredients into a blender, mix until smooth and set aside in refrigerator for about an hour.

For Lasagna:

- Preheat oven to 375°F.

- Simmer meatballs and a whole jar of marinara for about 15 minutes. Take off heat and mash the meatballs with a potato masher into bite size pieces.

- Grease a 9" x 13" casserole dish. Coat the bottom with a cup of the marinara. Place a layer of the noodles on the bottom over marinara. Spread half of the ricotta in an even layer over noodles. Place another layer of noodles over ricotta. Spread about 2/3 of the meatball marinara over that. Sprinkle a cup of mozzarella over meatballs. Place another layer of noodles over the meatballs. Spread the remaining ricotta over noodles. Place final layer of noodles over ricotta. Pour the rest of the marinara and meatball marinara over the entire lasagna.

- Sprinkle the remaining cheese over the lasagna as well. Cover with tin foil. Bake for 40 minutes in a water bath. See instructions below for water bath. This prevents the bottom from burning.

- Take tin foil off and cook until cheese starts to brown. Make sure to let the lasagna cool off for about 15 minutes before digging in.

Water Bath: Place casserole dish in a larger pan filled with about an 1.5" of water.