This best vegan lasagna recipe from scratch! Pillowy soft clouds of creamy ricotta sinking into saucy layers of mushroom ragu alla Bolognese nestled in between silky smooth sheets of heavenly lasagna noodles. Swoon!
Prepare the ricotta cheese in advance and refrigerate, (same with the homemade mozzarella if using). Reserve half of the lemon zest to garnish.
Ricotta - Process all the ingredients in a powerful blender until smooth and creamy (If using a Vitamix blender there’s no need to soak the cashews). Transfer to a container and refrigerate until needed.Optional: Make the fresh Mozzarella and refrigerate!
2 cups raw cashews, 3/4 cups water, 1 lemons, 2 cloves garlic, 1/2 tsp sea salt
Make the Mushroom Ragu according to the original recipe.
1 batch mushroom ragu
Preheat oven to 350”F.
Assemble Lasagna
Lightly brush a 9 x 13-inch baking dish with olive oil.
Layer 1 (RAGU + NOODLES): Spread 1.5 cup of ragu on the bottom of the pan and cover with 4 lasagna noodles across the pan slightly overlapping each other if need be.
Layer 2 (RAGU + RICOTTA): Top the lasagna noodles with 1 cup of the sauce and spoon 1/2 of the ricotta over the top evenly placed (no need to spread it).
Layer 3 (NOODLES + RAGU + RICOTTA): Cover the ricotta with 4 more noodles gently pressing them down into the ricotta. Spread another 1 cup of sauce over the top + 1/2 of the ricotta.
Layer 4 (NOODLES + RAGU): Cover with 4 more noodles and spread 1.5 cups of the sauce over the top making sure to get good coverage all over. Slice some of the fresh mozzarella and place over the top. Sprinkle with some of the basil.
Tightly cover the pan with aluminum foil and bake in the preheated oven for 45 minutes.
Allow the lasagna to sit and rest for 10 minutes before slicing. Serve garnished with some fresh basil, lemon zest, a pinch of red chili flakes and a nice drizzle of golden olive oil. Any extra ragu you might have leftover can be served here on the side.
1/2 cup fresh basil chiffonade, lemon zest
OPTIONAL: Pop the lasagna under the broiler for a few minutes to get some extra browning of the top cheese layer or use a kitchen torch to brown the top if desired.
Video
Notes
Cheese Variation - If desired the top layer can be made up of thick slices of my homemade fresh dairy-free mozzarella or replaced with your favorite store bought option.
Storage + Reheating - Any leftovers keep well in the fridge for up to a week but they also freeze really well in individual lidded containers. It's always such a treat to remember you have one of these waiting for you in the freezer drawer. Thaw out overnight and reheat quickly in the microwave; or if the time permits traditional oven @350"F covered for about 25 minutes or until hot and bubbly.
RICOTTA VARIATION- My favorite variation of this lasagna was with a regular batch of ricotta and topped with this homemade mozzarella. I have also made it with a double batch of ricotta divided by 3 with a ricotta top layer. To me the less ricotta version was more of an authentic Lasagna BOLOGNESE with just the right amount of creaminess. You can experiment and find the right ratios for your taste buds.