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Vegan lasagna



  • lasagna sheets
  • vegan cheese

Tomato sauce

  • 1 tbsp olive oil
  • 75 g soya mince
  • 2 onions
  • 450 g tomato sauce
  • dry basil
  • dry oregano
  • black pepper
  • salt
  • garlic powder
  • onion powder

Cashew cream

  • 200 g tofu
  • 45 g cashews
  • 75 g oat cream
  • 5 ml soy sauce
  • garlic powder
  • 1/2 of a lemon juice
  • black pepper
  • salt


Tomato sauce

  • Heat olive oil in a pan and add chopped onions.
  • Cook onions for about 5 minutes and stir frequently.
  • Add presoaked soya mince and all of the spices (dry oregano, basil, garlic powder, salt and black pepper). Mix it all together.
  • Add tomato sauce and cook for another 5 minutes.

Cashew cream

  • Soak cashews for about an hour.
  • Add all of the ingredients in a blender and mix into a smooth cream.

Assemble the lasagna

  • Spread tomato sauce on the bottom of the baking pan.
  • Spread cashew sauce over tomato sauce.
  • Cover with lasagna sheets (we soaked them in hot water for about a minute so they got a bit soft).
  • Cover lasagna sheets with tomato sauce, add cashew sauce and spread some vegan cheese on top.
  • Repeat these steps 2 more times.
  • Finish with tomato sauce and put some vegan cheese and cherry tomatoes on top.
  • Bake 40 minutes on 200°C.