Lasagna stuffed with Vegan Cheese
Prep time
Cook time
Total time
Serves: 1 family-size lasagna
Vegan Homemade Ricotta Cheese
Vegan Homemade Cream Cheese (optional)
Vegetable Sauce
  • 1 onion, chopped or diced
  • 1 eggplant, peeled and diced
  • 1 zucchini, diced
  • 1 cup kale or baby spinach
  • 1 cup sliced baby Portobello mushrooms
  • 1 32-ounce jar tomato-based pasta sauce
For Assembly
  • Fresh Italian herbs (basil, oregano, marjoram, etc.), optional
  • 1 package lasagna noodles (wheat-based or gluten-free), cooked al dente
Vegan Homemade Ricotta Cheese:
  1. Blend all the ingredients together in a food processor or high-power blender until smooth.
Vegan Homemade Cream Cheese:
  1. Pre-soak cashews overnight and drain before use.
  2. Blend the soaked cashews and all remaining ingredients in a food processor or high-power blender until smooth.
  3. Spoon in cultured almond milk (yogurt) and stir.
  4. Place the vegan cream cheese mixture in a sterilized glass container, cover, and let sit for 24 hours on a warm kitchen counter or let it culture for 20 hours inside a yogurt maker.
Vegetable Sauce:
  1. Cook the onion, eggplant, zucchini, kale, and mushrooms in a large skillet in a small amount of olive oil. Add the tomato sauce, and let simmer until all ingredients are tender.
Lasagna Assembly:
  1. Preheat the oven at 350ºF.
  2. Mix the prepared vegan ricotta cheese, vegan cream cheese (if using), and fresh herb of your choice (if using).
  3. In a glass baking pan, begin layering the vegetable filling, cooked lasagna noodles and vegan cheese mixture until tops the edge of the pan.
  4. In a 3-quart rectangular oven-safe baking dish, layer some of the vegetable sauce, lasagna noodles, and vegan cheese mixture. Repeat in the same order of vegetable, noodles, cheese mixture, finishing with the vegetable sauce, until the baking dish is full.
  5. Cover with aluminum foil and bake in the oven for 45 minutes.
Recipe by Go Dairy Free at