Best Healthy Vegan Lasagna Recipe (Vegetable & Cheese Stuffed)

person layering a vegan lasagna in a baking dish with sweet potato puree next to chopped vegetables and tomato sauce

As you might have noticed, we’re totally carb-lovers here. And, luckily, this doesn’t stand in the way of us eating tons of healthy food! Honestly, we couldn’t imagine a life without comfort meals like vegan lasagna, pizza, or anything similar that comes out of the oven.

And it’s one of our biggest passions to create wholesome, nourishing, and irresistible versions of these dishes that don’t call for a gazillion different hard-to-find ingredients. Granted, making vegan lasagna isn’t the quickest task but it doesn’t require mad kitchen skills either.

If you’re a multitasking-lover like me, this is just for you. I like to prepare, stir, wash, chop, and mix different compounds of a recipe simultaneously! Just gives me a little thrill. But if you hate doing that or don’t have enough mental RAM for it (hey, we’re all different), then you can simply tackle it one delicious filling at a time.

In any case, the preparation part is the one that takes the most amount of time. Once the thing is in the oven, you’re free to check on the kids (human or furry), scroll Instagram, check YouTube subscriptions, do the laundry, go for a quick walk, or whatever else is on your agenda.

Now, you might not think of these ingredients when picturing a classic Italian (vegan) lasagna. We like to pack in some nutrient-dense, colorful vegetables whenever possible without taking away any of the comforting deliciousness in carby meals. Such an easy way to include more of them into your diet without having to prepare and munch on huge salads every day!

Just like our bean chili or the mac and cheese, both of which also have a fair amount of almost undetectable vegetables and are made from wholesome, nourishing goodness. Picky eaters, kids, and vegetable despisers really dig those dishes because they are packed with flavor! Just like the lasagna.

Vegan Lasagna Recipe Ingredients

Beautiful pictures made by Logan Inc

Many similar recipes on other blogs call for pre-packaged, processed ingredients like vegan ricotta, Daiya cheese shreds, or vegan meat substitutes – that is, unless they want you to make these from scratch yourself. Our kitchen, on the other hand, is mostly just stocked with whole foods and we simply don’t have the patience for very complicated meals.

And, like always, we leave the oils out. No need for this unhealthy, greasy touch to an otherwise really nutritious dish, in our opinion. Plus, with the cashew sauce in this recipe, you got all the creaminess you’d wish for!

Vegan Vegetable Lasagna Recipe Ingredients

But first things first. When we want to make our vegan lasagna at home, we always start by boiling and then mashing the sweet potato. Careful not to ‘taste test’ too much from this orange deliciousness, it’s just enough for one layer. Whilst we let it cook on the stove, we then chop the onion, mushrooms, bell pepper, and spinach for the vegetable layer.

Sautéing them in a splash of water for some good 10 minutes should be enough. Just 2 more compounds to go now. And it doesn’t even get more complicated.

Vegan Lasagna Sweet Potatoes Blender

Now, for a more convenient option, you could just choose some store-bought pasta sauce here. We sometimes do that but usually, we’d like to have more of a say on what’s in our meal! So, we simply throw some everyday ingredients together for a homemade tomato sauce. All you need to do is combine and mix, then put aside.

The sauce will help the noodles to become nice and soft in the oven as well as create a really cohesive, veggie-and-noodle experience.

Finally, the best part: cashew cheese! Since this is so tempting not to ‘sample’ a few more times than necessary, and you can drizzle it all over your dishes the next day, we recommend you make a little more than what the vegan lasagna recipe calls for. It’s an excellent way to make boring vegetables taste irresistible! And all you need to do is place the cashews, nutritional yeast, salt, pepper, lemon juice, and water in your blender and create a smooth mixture. Done.

Layering Vegan Lasagna

Let the layering begin! Get out a 9” x 13” baking pan and assemble the lasagna like this… start with the tomato sauce, then a layer of noodles, followed by the sweet potato mash.

Now, add another layer of noodles and then all of the vegetables. They are nice and softened, so as to add a nice touch of color and texture while being drowned in the overall flavor by the vegan lasagna.

Eating Vegan Lasagna

After another layer of noodles (yay for starchies!), you can pour the rest of the tomato sauce and then a good amount of the cashew cheeze on top of everything.

Doesn’t that look so irresistible already? No worries, you can go ahead and lick the bowls clean in just a minute… but first, you might want to pop your lasagna into the oven so that in around 35 minutes it’ll be baked and the cashew topping will have developed a nice little brown crust.

Once it’s done, let it cool for a bit (we’ve all burnt our tongues on steaming hot lasagna before!) before cutting out the portions and place them on the plates. Your family will devour this deliciousness in no time, promise.

Let us know in the comments below if you tried our healthy vegan lasagna and how everyone liked it! Did you tweak anything? Feel free to Pin for later, rate the recipe below and tag us on Instagram – we’d love to see your creations.

Best Healthy Vegan Lasagna

Best Healthy Vegan Lasagna

Yield: 4
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes

This delicious vegan lasagna is a healthy and nourishing treat for the whole family! Disguising colorful vegetables in one of its layers, the creamy homemade cashew cheeze makes it irresistible for even the pickiest of eaters.


  • 7 oz whole-grain lasagna noodles, dry (200g)

Sweet Potato Layer

  • 1 sweet potato, medium-large
  • 1 tbsp lemon juice
  • dash of salt

Vegetable Layer

  • 1 onion
  • ½ leek, sliced
  • 2 cloves garlic, minced
  • 3 cups white mushrooms, chopped (225)
  • 1 red bell pepper, chopped
  • 4 cups baby spinach, roughly chopped (120g)
  • ⅔ cup corn kernels (115g)

Tomato Sauce

  • 2 15-oz cans diced tomatoes (840ml)
  • 3 clove garlic, minced
  • 3 tsp oregano, dried
  • 3 tsp basil, dried
  • 1 tsp hot paprika powder
  • 2 tsp salt

Cashew Cheese

  • 1.5 cups raw cashews (225g)
  • 1 cup water (240ml)
  • 3 tbsp lemon juice
  • 5 tbsp nutritional yeast
  • 1 tsp salt (more if needed)
  • ¼ tsp pepper


  1. Peel and cut sweet potato into evenly sized cubes. Put them in a pot or saucepan and cover with an inch of cold water. Bring to a boil, then reduce heat and let simmer over medium heat for around 20 minutes or until soft and ready to be mashed.
  2. While the sweet potato is cooking, you can prepare the vegetables, cashew cheese, and the tomato sauce. For the vegetable layer, start by sautéing the onion and leek (if you have a non-stick pan, you don’t need any liquid at all - otherwise add small amounts of water to prevent sticking).
  3. After 3 minutes, add garlic, mushrooms, bell pepper, and spinach and sauté for another 10 minutes. The mushrooms should release enough liquid for everything to become tender. Put all sautéed veggies in a bowl together with the corn and set aside.
  4. For the tomato sauce, simply put all ingredients in a bowl and mix well to combine. Then, preheat your oven and to 400 F / 200 C.
  5. For the cashew cheese, put all ingredients in a blender and blend until smooth, then set the mixture aside.
  6. As soon as the sweet potato chunks are soft, drain the water and mash them together with the lime juice and salt into an even puree.

Layer the Lasagna

  1. Now the fun part aka layering the lasagna can begin! In a 9" x 13" baking pan, assemble it in the following way from bottom to top:
  2. Tomato sauce (½ of the sauce, evenly spread)
    Noodles (slightly overlapping to cover the tomato sauce)
    Sweet potatoes (the whole mash, evenly spread)
    Noodles (slightly overlapping)
    Veggies & cheese (all veggies and half of the cheese, evenly spread
    Noodles (you know the drill)
    Tomato Sauce & cheese (cheese goes on the very top)
  3. Bake for about 35 minutes until the cheese starts to turn brown, then remove from oven and let cool for a few minutes before serving.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 542 Total Fat: 24g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 0mg Sodium: 2087mg Carbohydrates: 68g Net Carbohydrates: 0g Fiber: 16g Sugar: 17g Sugar Alcohols: 0g Protein: 24g
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!
woman in grey vegan shirt with her hands on her hips looking to the left and smiling
Alena has been eating a plant-based diet for 6 years and is passionate about sharing her learnings in the fields of nutrition, wellbeing, and vegan ethics. She is the co-creator of nutriciously and loves music, reading, nature, traveling, yoga & good food. Alena received training in the fields of nutrition, music therapy, and social work.
dark grey spotted bowl with a variety of vegetables next to small bottle of green smoothie isolated on light background

Free Vegan Transition Course

become fully plant-based.

Our free transition eCourse teaches you how to meet your nutrients easily and create simple, tasty meals. You’ll also get a free 3-day meal plan, education on the benefits of a plant-based lifestyle and how to navigate social situations.

9 thoughts on “Best Healthy Vegan Lasagna Recipe (Vegetable & Cheese Stuffed)”

    • Hi Corey,
      thanks for the (mostly) positive feedback! Yeah, there’s sometimes the issue with our popups and cookies I believe… we’ll soon change up some plugins which hopefully resolves this. When I’m logged in, I don’t see any popups but I want this to be a pleasant experience for our readers, too ;)
      Stick with us!

  1. Looks good! :)
    For your cashew cheese – do you soak the cashews? And also… do you really put a *whole tablespoon* of salt in it??

    • I doubled the recipe and used just under a tablespoon of salt, it was plenty salty like this. I recommend starting with a teaspoon and after mixing adjust salt to taste. I have a vitamin and didn’t soak my cashews, but if you don’t have a high-speed blender I would recommend it.

      • Hey Dana and Andrea,
        thank you soooo much for asking about the salt! We found this a bit questionable as well so we made the lasagna again and now agree that 1 tsp is definitely the way to go ;)
        Sorry for the confusion! This also depends on how used to salt you are, I assume.
        I second Andrea on the soaking issue – just 10 minutes of soaking in hot water while preparing the rest of the recipe could be enough for your blender if you forgot to do so hours before making the lasagna.
        Feel free to let us know how it turned out and also rate the recipe if you like it ♡
        Warm wishes,

  2. Has anyone made this yet? Do you think it would freeze well. I would like to make a double batch if I’m putting all this work into it and save one for later. It looks delicious and sounds even better!

    • Hey Andrea,
      to be honest – we never tried freezing it because the lasagna is gone in 1-2 days here! I imagine it would work, though. Please let us know if you tried :)

  3. This definitely didn’t disappoint! Finally, my kids ate their veggies without complaining… and the cashew cheese sauce was super delicious.


Leave a Comment