The Best Healthy Vegan Lasagna

Lasagna is something special.. It's creamy, savoury and comforting. I always had it at home when I was younger and I loved it! I still love lasagna but as vegan I have never been able to buy one and never really thought of making my own.

I decided to make my own super yummy plant based healthy lasagna with no fake cheese or other unhealthy stuff. Even though it says that my plant based lasagna has "cheese sauce" in it, it's a healthy "cheese sauce" based on cashews! The sauce is sooooo goood. Read my post here why I'm not into cheese from the cow's breastmilk. 

There's really not much to say about this vegan lasagna than - try it out! It's super delicious and will not disappoint you. Oh, It's also cholesterol free.

You can also find this recipe among many others in the Fivesec Health app!

Healthy Vegan Lasagna, 6 servings

Ingredients

For the lasagna

• 12 lasagna sheets

For the vegan cheese sauce

• 2 cups oat milk (or other plant milk)

• 1 cup cashews

• 6 tbsp tapioca flour

• 2 tbsp nutritional yeast

• 4 tsp lemon juice

• 2 tsp sea salt

• 1 tsp onion powder

For the filling

• 400g portabello mushroom

• 2 yellow onions

• 6 garlic cloves

• 800g crushed tomatoes

• 2 carrots

• 1 cup dry red lentils

• 2 cups vegetable broth

• 2 tbsp balsamic vinegar

• 1 tbsp oregano, dried

• 1 tbsp basil, dried

• 1 tbsp thyme, dried

Steps

1. Start by boiling the cashew nuts for 10 minutes and preheat the oven to 220C/428F

2. Make the cheese sauce by combining all the ingredients including the cashew nuts in a blender and mix until smooth

3. Pour the cheese over to a large pan on medium heat, constantly stir until the cheese thickens a little bit (not too much!) and set aside

4. Now make the other filling by start sauté the onion, garlic and mushroom in water until the onion is soft

5. Shred the carrots in meanwhile

6. When the onions are soft, add rest of the ingredients, cover with a lid and let simmer on medium heat for 10 minutes

7. When the filling is ready, it’s time to assemble the lasagna in an oven safe baking dish (31cm x 21cm) (12,2 inches x 8,27 inches)

8. Start with a thin layer or mushroom filling, then lasagna sheets. Repeat mushroom filling, cheese sauce, lasagna sheets 3 times

9. Bake the lasagne in the oven for 20 minutes

10. When the lasagna is ready it’s time to eat! Serve with a salad or eat just as it is