Vegan Lentil & Spinach Lasagna
Lasagna is one of those dishes that seems like it should be off-limits without cheese and meat, but this version proves that assumption completely wrong. The secret weapon is a cashew béchamel — soaked, blended smooth with nutritional yeast and a squeeze of lemon — that delivers the creamy, rich top layer you expect without a drop of dairy. Underneath that, a deeply savory lentil Bolognese simmers with crushed tomatoes, carrots, celery, and a full four cloves of garlic until the lentils are tender and the sauce is thick enough to hold its own between the noodles. Wilted baby spinach adds a bright, earthy layer that keeps every bite from feeling heavy. The whole thing bakes covered first to steam through, then uncovered so the edges go golden and the béchamel sets into something genuinely beautiful. Resting the dish for 15 minutes before slicing is non-negotiable — it's what makes those layers stack cleanly on the plate instead of sliding apart. This feeds eight people and tastes like the kind of meal that makes everyone forget to ask what's in it.
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Learn more →Ingredients
8 servings
For the cashew béchamel
- 1 cup raw cashews
- 2 cups boiling water, for soaking
- 1 ½ cups vegetable broth
- 3 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
- 1 tsp garlic powder
- ½ tsp salt
For the lentil Bolognese
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- 1 can (28 oz) crushed tomatoes
- 1 cup vegetable broth
- 2 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- 1 tsp salt
- ½ tsp black pepper
For the spinach layer
- 1 tbsp olive oil
- 10 oz fresh baby spinach
- ¼ tsp salt
For assembly
- 12 dry lasagna noodles (about 12 oz)
- 1 cup vegan parmesan, for topping
For serving
- ¼ cup fresh basil leaves, torn (optional)
Instructions
- 1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 20 minutes, then drain and discard the soaking water.
- 2
Transfer the drained cashews to a blender along with the vegetable broth, nutritional yeast, lemon juice, garlic powder, and 1/2 tsp salt. Blend on high until completely smooth and pourable, about 2 minutes. Set aside.
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