Veggie Lasagna {Family Style!}

Tagged in: Recipes
Veggie Lasagna {Family Style!}


If you’ve ever looked for a delicious vegan, gluten-free lasagna, look no further than our Good Clean Veggie Lasagna. We included a vegan cashew cream, making this recipe delicious, dairy-free and packed with nutrition. The cashew cream has a similar consistency to the traditional melty combination of mozzarella and ricotta, and the flavor is out of this world. (Thank you Cookie & Kate for the inspiration!)

Why we love this:

Cashews contain a lot of beneficial nutrients and minerals including vitamins E, K, B6. They also contain essential minerals our bodies need in order to function properly, like zinc, magnesium, iron, and selenium.

We use butternut squash, carrots, spinach and zucchini along with some gluten free lasagna noodles in this recipe. The extra veggies add more nutritional value, as well as flavor. We like to sneak in greens to our recipes whenever possible….if you’re serving this to your kids, they won’t even notice the veggie power!


If you don’t have a heavy-duty blender, you’ll need to soak your cashews for a few hours before blending. If you have a Vitamix or similarly powerful blender, you don’t need to bother with the soaking step.


Cashew Cream (Recipe inspiration from Cookie & Kate)

  • 1 cup water

  • 2 cups raw cashews, soaked for 4 hours if you do not have a high speed blender)

  • 2 tablespoons lemon juice

  • 2 teaspoons apple cider vinegar

  • 3/4 teaspoon fine sea salt

  • 1/2 teaspoon Dijon mustard


  • 2 tablespoons extra-virgin olive oil

  • 1 medium-to-large yellow onion, chopped

  • 2 large or 3 medium carrots, chopped (about 1 cup)

  • 8 ounces Baby Bella mushrooms, cleaned and chopped

  • 1/2 teaspoon fine sea salt, to taste

  • Freshly ground black pepper, to taste

  • 5 to 6 ounces baby spinach, roughly chopped

  • 2 cloves garlic, pressed or minced

Veggie Noodles

  • 1 Butternut Squash (Peeled. Mandolin into flat zoodles. Slightly thinner than the pasta noodle)

  • 1-2 Yellow and Green Zucchini (Mandolin into zoodles, a little thicker than the squash zoodles)

The Rest

  • 2 1/2 cups Marinara Sauce (We love Rao’s)

  • No-Boil Lasagna Noodles (We use Jovial Brand, brown rice lasagna noodles)

  • Parmesan and Fresh Parsley for serving


In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, slowly blend in up to ½ cup additional water, using only as much as necessary. Set aside.

In a large skillet over medium heat, warm the olive oil. Add the onion, carrots, mushrooms, salt and several twists of black pepper. Cook, stirring every couple of minutes, until vegetables are tender, about 8 to 10 minutes.

Add a few large handfuls of spinach to the skillet.

Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Add the garlic and cook until fragrant, stirring constantly, about 30 seconds. Remove the skillet from the heat and season to taste with salt and pepper.

Now layer the lasagna: Spread 1/2 cup tomato sauce evenly over the bottom of a lasagna pan. Then add 1 layer of jovial lasagna noodles + 1 layer of veggie noodles. Spread cashew cream evenly over the noodle layers. Top with half of the veggies. Top with tomato sauce. Repeat the layering.

Wrap aluminum foil around the top of the lasagna, making sure it’s taut so it doesn’t touch the top. Bake, covered, for 20 minutes. Remove the foil and cook for 5-10 more minutes.

Remove the pan from the oven and let the lasagna cool for 15 minutes.

Cut and serve! Drizzle leftover cashew cream on top. Sprinkle with Parmesan and fresh parsley.