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Vegan Lasagne with Spinach & Cashew Cream Sauce

This vegan lasagne uses a spinach cashew cream that boasts no cholesterol and an extra serving of greens. See recipe notes for gluten-free and nut-free modifications.
Cook Time 1 hour
Total Time 1 hour
Servings 4 servings


  • 1 tbsp apple cider vinegar
  • 2 tbsp sesame seeds
  • 1 cup cashews soaked overnight
  • 1/2-3/4 cups vegetable stock
  • 4 cups spinach
  • 2 tbsp vegetable oil or water
  • 2-3 cups favourite tomato sauce
  • 6-8 individual lasagna noodles cooked according to package directions


  1. Preheat oven to 350F. Lightly oil an 8x8 inch (or equivalent) oven-proof baking dish.
  2. In the smallest jar of your high speed blender, add 1/4 of the stock, cashews, sesame seeds, and apple cider vinegar. Blend. With the blender on low, slowly add the rest of the liquid until a yogurt-like consistency is achieved. Set aside.
  3. In a frying pan over medium heat, saute the spinach in water until the spinach is wilted and there is no liquid in the pan. Stir in the cashew cream, and keep stirring for a minute or two until combined, using a rubber scraper to prevent anything from sticking to the bottom of the pan. Set aside.
  4. Layer noodles, sauce, and cream, and continue until your pan is full and/or you've used up your ingredients.
  5. Bake for 35-45 minutes, and broil for an additional 5-10 minutes to brown on top.

Recipe Notes

GLUTEN FREE: Slice 1 zucchini into 2-3mm rounds. Salt both sides, and let rest for 1 hour in a single layer between paper towels. Rinse both sides, and use in place of lasagna noodles.
NUT FREE: sub hulled sunflower or hemp seeds for cashews.