This Baked Vegan Mediterranean Lasagna is rich with the warm, sunny flavors of the Mediterranean: basil, eggplant, zucchini, artichokes, bell peppers, tomatoes, olives, and garlic. This Mediterranean lasagna recipe is complemented with home-made creamy cashew ricotta and melted plant-based cheese to add a delicious creamy texture to this fabulous pasta dish. Just sauté up your Mediterranean vegetables with marinara sauce, and layer lasagna sheets, veggies, cashew ricotta, plant-based cheese, and breadcrumbs, pop in the oven, and you’ll be rewarded with this authentic Mediterranean lasagna dinner in no time!
This 100% plant-based vegan lasagna recipe shines with rich flavors, thanks to the variety of vegetables and seasonings. Plus, this health lasagna recipe is a budget-friendly, family-friendly (the whole family will love it!) addition to your menu rotation. Packed with fiber, vitamins, minerals, and phytochemicals, you can feel really great about serving this luscious, nutritious dinner recipe, which is like a meal in one. It only takes about 25 minutes to prep this recipe, then pop it in the oven, set the timer, and walk away. Dinner will be served in about an hour and 15 minutes! Make it a gluten free lasagna recipe by using gluten-free lasagna noodles and breadcrumbs.
Step-By-Step Guide:
Description
This delicious, no-fail Baked Vegan Mediterranean Lasagna is rich with the warm, sunny flavors of the Mediterranean—onions, eggplant, zucchini, bell peppers, basil, artichokes, olives, herbs and tomatoes, layered with home-made cashew ricotta and plant-based cheese. Make it gluten-free by swapping out pasta and breadcrumbs with gluten-free varieties.
Cashew Ricotta:
Mediterranean Vegetable Sauce:
- 1 tablespoon extra virgin olive oil
- 1 medium onion, diced
- 1 small (8 ounces) eggplant, diced
- 1 medium (8 ounces) zucchini, diced
- 1 large green bell pepper, diced
- 3 medium cloves garlic, minced
- 1 (14-ounce) can artichoke hearts, drained (reserving liquid), sliced
- 1/2 cup reserved artichoke liquid
- ½ cup fresh basil, chopped
- ½ cup kalamata olives, pitted, drained
- 2 teaspoons Italian seasoning, (make your own spice blend here)
- 1/2 teaspoon black pepper
- 1 teaspoon balsamic vinegar
- 1 (25-ounce) jar marinara sauce
Pasta and Toppings:
- 12 ounces lasagna sheets (nine 3 1/2 x 4 1/2 inches; or twelve 2 1/2 x 10 inches)
- 1 cup shredded mozzarella-flavored plant-based cheese
- 2 tablespoons bread crumbs
- To make Cashew Ricotta: Place cashews in a bowl and cover with boiling water. Soak for 10 minutes. Drain water, place soaked cashews in blender or food processor container with soymilk, lemon juice, nutritional yeast, garlic, and salt (optional). Process until fairly smooth, scraping down sides (should have a slight pebbly texture, like ricotta). Set aside.
- While cashews are soaking, make Mediterranean Vegetable Sauce: Pour olive oil into a large saucepan or heavy pot on medium heat. Add onion, eggplant, zucchini, bell pepper, and garlic and sauté for about 8 minutes. May add some of the reserved artichoke water if it sticks. Add basil, artichokes, olives, Italian seasoning, black pepper, balsamic vinegar and sauté for an additional 2 minutes. Add marinara sauce and remaining artichoke water, stir well, cover pan, and bring to a simmer over medium heat (about 4 minutes). Remove pan from heat.
- To Assemble Lasagna: Heat oven to 350 F. Spray a large baking dish (9×13 inches) with non-stick cooking spray, and line with one-third of the dry lasagna noodles, one-third of the vegetable sauce, one-third of the cashew ricotta, and one-third of the mozzarella plant-based cheese. Repeat for a total of three layers. For the final layer, sprinkle with bread crumbs. Cover with foil. Bake at 350 F for 1 hour, remove foil and cook for an additional 15 minutes. Slice into 8 squares.
Notes
Make this a gluten free lasagna by using gluten-free lasagna noodles and breadcrumbs.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Entree
- Cuisine: Mediterranean, Italian, American
Nutrition
- Serving Size: 1 serving
- Calories: 474
- Sugar: 12 g
- Sodium: 396 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Carbohydrates: 68 g
- Fiber: 14 g
- Protein: 14 g
For more plant-based lasagna recipes, check out some of my favorites here:
Cauliflower Spinach Lasagna
Swiss Chard Basil Lasagna
Baked Mediterranean Lasagna
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