Best Vegan Lasagna
Who knew vegan lasagna could be so delicious? This dairy-free lasagna recipe is easy to make with simple ingredients and tastes amazing! It's the best!
Updated by Kathryne Taylor on September 5, 2024
I used to be skeptical of vegan lasagna—could it really be that good? This recipe is proof that yes, it really can. This vegan lasagna tastes as good as it looks.
My husband, who has a major weakness for creamy pastas, also found the concept of a cheese-less lasagna questionable. I figured this recipe would convince him, so I brought some home and put it in the fridge. I soon found the man in the kitchen, going back for seconds. Then thirds.
If you’ve been paying very close attention to my recipe substitution notes over the years, you may have tried this technique already. It’s based on the vegan variation of the cheesy roasted eggplant lasagna in my cookbook, Love Real Food (page 163). I shared the concept in my classic vegetarian lasagna recipe, too.
Today, I wanted to show you the results with photographic proof. If you’re in the mood for a dairy-free alternative to traditional cheesy lasagna, this recipe is for you.
How to Make the Best Vegan Lasagna
You’ll find the full recipe below, but here’s why this recipe works:
1) Cashew cream in lieu of dairy
We’re replacing traditional mozzarella and ricotta with cashew-based sour cream. It’s easy to whip up in a blender. I’m still amazed by how well this “sour cream” concoction replaces all kinds of creamy, dairy-based cheeses and sauces. Some other recipes suggest blended tofu for this component, but cashew cream tastes much, much better.
One caveat—if you don’t have a heavy-duty blender, you’ll need to soak your cashews for a few hours before blending. If you’re blessed with a Vitamix (affiliate link) or similarly powerful blender, you don’t need to bother with the soaking step.
2) Vegetables for flavor and nutrition
We’re also building flavor by sautéing lots of vegetables and spinach. I used onion, carrots and mushrooms, but feel free to use whichever vegetables you have on hand (zucchini, bell pepper, or even butternut squash would work). Mushrooms are particularly good because they offer some umami depth to this meatless lasagna.
3) Garnish with more cashew cream, vegan Parmesan and fresh basil
We’ll layer up and bake this lasagna just like a regular lasagna. Once it’s out of the oven, we’ll drizzle a little leftover cashew cream on top. The cashew cream on the inside condenses as it bakes, so this adds a nice touch of irresistible creaminess.
Lastly, we’ll sprinkle on some vegan Parmesan, which is made with hemp seeds, nutritional yeast, and garlic and onion powder. It’s the perfect salty flavor booster. Add some fresh basil leaves if you have them!
Wondering what to serve with your lasagna? I’d pair it with roasted Brussels sprouts or broccoli, a simple side salad with balsamic dressing, or my Greek lentil salad for some additional protein.
If you’re craving more hearty vegan meals, here are a few delicious options:
- Pasta e Fagioli (Italian Pasta and Beans) or Classic Minestrone Soup
- Hearty Spaghetti with Lentils & Marinara Sauce
- Ratatouille
- Mujadara (Lentils and Rice with Caramelized Onions)
Or, browse all of my vegan recipes here.
Watch How to Make Vegan Lasagna
Best Vegan Lasagna
Who knew vegan lasagna could be so delicious? This dairy-free lasagna recipe is easy to make with simple ingredients and tastes amazing. It’s the best! Recipe yields 8 servings.
Ingredients
Cashew cream
- 2 cups raw cashews, soaked for at least 4 hours if you do not have a high-powered blender
- 1 cup water
- 2 tablespoons lemon juice
- 2 teaspoons apple cider vinegar
- ¾ teaspoon fine sea salt
- ½ teaspoon Dijon mustard
Vegetables
- 2 tablespoons extra-virgin olive oil
- 1 medium-to-large yellow onion, chopped
- 2 large or 3 medium carrots, chopped (about 1 cup)
- 8 ounces Baby Bella mushrooms, cleaned and chopped
- ½ teaspoon fine sea salt, to taste
- Freshly ground black pepper, to taste
- 5 to 6 ounces baby spinach, roughly chopped
- 2 cloves garlic, pressed or minced
Everything else
- 2 ½ cups marinara sauce, homemade* or store-bought (I used Rao’s)
- 9 no-boil lasagna noodles**
- Suggested garnishes: vegan Parmesan (or a light sprinkle of nutritional yeast) and fresh basil
Instructions
- Preheat the oven to 425 degrees Fahrenheit. If you soaked your cashews, drain and rinse them until the water runs clear.
- In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, slowly blend in up to ½ cup additional water, using only as much as necessary. Set aside.
- Then, we’ll prepare the vegetables: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the onion, carrots, mushrooms, salt and several twists of black pepper. Cook, stirring every couple of minutes, until most of the moisture is gone and the vegetables are tender and turning golden on the edges, about 8 to 10 minutes. Add another splash of olive oil if necessary to prevent them from sticking to the bottom of the pan.
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Add a few large handfuls of spinach to the skillet. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Add the garlic and cook until fragrant, stirring constantly, about 30 seconds. Remove the skillet from the heat and season to taste with salt and pepper.
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Spread ¾ cup tomato sauce evenly over the bottom of a 9” by 9” baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread 1 cup of the cashew cream evenly over the noodles. Top with half of the veggies. Top with ¾ cup tomato sauce.
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Top with 3 more noodles, followed by another 1 cup cashew cream (save the leftover cream). Then add the remaining veggies.
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Top with 3 more noodles, then spread ¾ cup tomato sauce over the top to evenly cover the noodles.
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Wrap a sheet of parchment paper or aluminum foil around the top of the lasagna, making sure it’s taut so it doesn’t touch the top. Bake, covered, for 25 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 5 to 10 more minutes, until it’s steaming and lightly bubbling at the corners.
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Remove the pan from the oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. Drizzle leftover cashew cream on top (if it’s too thick to drizzle, thin it out with a small amount of water first). Sprinkle vegan Parmesan and fresh basil on top, if using, then slice and serve.
Notes
*Homemade marinara sauce note: You’ll need to double my marinara recipe to yield enough for this recipe, and then you’ll have extra. If you don’t think you’ll use it up within a few days, you can freeze it for later.
**Lasagna noodle recommendations: I like to use DeLallo’s Whole Wheat Lasagna Noodles (affiliate link) and Whole Foods’ 365 No-Boil Lasagna Noodles. See below for gluten-free suggestions.
Make it gluten free: Substitute gluten-free lasagna noodles. Choose no-boil (oven ready) noodles if possible; if not, cook them according to package directions. (Fair warning, I tried using DeBoles brand of no-bake lasagna noodles and they weren’t quite done cooking in the time specified here. Reheated leftovers were ok, though.)
Change it up: Feel free to play around with the vegetables here. You’ll want to use about 3 cups chopped veggies total (excluding the onion). Butternut squash might be nice, or try one zucchini and one red bell pepper in place of the mushrooms.
Storage suggestions: Leftovers will keep well in the refrigerator, covered, for about 4 days. Gently reheat individual servings in the microwave or oven as needed. Or, freeze it for later—it’s generally easier to reheat single servings than to defrost a big block of lasagna!
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Holy ****. I struggle to understand how good this recipe came out. My family rarely if ever eats vegan or vegetarian, so I’ve been trying to work in recipes now and then- this was FANTASTIC. I also really appreciated that it didn’t require any ‘hard to find’ ingredients. Typical ‘no-boil’ lasagna noodles are already typically vegan by accident, the raw cashews were the ‘hardest’ thing to find because I omitted the nutritional yeast- I used a sprinkle of garlic salt on top instead. Seriously amazing.
Don’t give up on the cashew cream- I have an ancient blender and was still able to make it- I soaked for 4 hours with two batches of hot water- if you keep with it even an old blender can make a really amazing creamy sauce. I did bake this 35 minutes instead of 25 just to make sure the noodles cooked through- you could probably help cooktime by pre-heating the tomato sauce before assembly too.
I seriously still struggle to understand how this turned out so fantastic. So much flavor, the ‘cheese’ was so creamy and amazing, so satisfying, but no regretful ‘heavy’ feeling afterwards. Best recipe.
You’re welcome! I’m excited you loved it. Thank you for sharing, Kelly!
Amazing! We used mushrooms, broccoli rabe, and roasted cauliflower and this was EXQUISITE!
I’m glad you loved it, Cristen! Thank you for your review.
Do the cashews have to be raw? Is roasted okay?
Hi, raw is best for the most creamy sauce. Let me know if you try it!
I made this lasagna with your Hearty Lentil Spaghetti Sauce. Out of control good! I cannot believe how scrumptious it was. It’s in the fridge right now and I’m jonesing. My husband said if I wasn’t home he would have eaten 3/4 of the pan. : ). Thank you for your all of your great recipes!
I’m glad you enjoyed it, Sally! Thank you for your review.
This dish was amazingly delicious. I could hardly stop eating it. I have not had lasagne since becoming vegan that I thought was amazing and this totally was! I even used noodles made from lentils and it was STILL SO GREAT! Thank you, Kate! SO MUCH!
You’re welcome! I’m glad you were able to enjoy it, Denise.
Made this for our vegan family members last night. It was excellent. Easy to assemble and delicious. I plan on making it again.
That’s great to hear, Diane! Thank you for your review.
I have made this recipe a few times, getting ready to make it again. I’m a vegan, the rest of my family is not, but they really enjoy this Lasagna. It is my go to dish to take somewhere to share that is vegan for a special occasion and something I can eat.
I’m glad everyone could enjoy it, Diane! I appreciate your review.
Made this and was absolutely delicious. Even the meat eaters of my family took some home and raved about how good it was the next day. It was also very easy and quick to make. Making tomorrow for my daughters pre wedding dinner as have a few vegans coming along, I have no doubt that this will be more popular than the traditional lasagne I will be making also.
Thank you for the great recipe, and love your web site.
Hooray! Thank you for sharing, Jackie. I’m glad you are enjoying the blog.
Unbelievably delicious. I made this for Christmas dinner last year and it’s been requested multiple times during the year since by my family. The cheese recipe has independently become a go-to, as well; there’s often a bowl of it in the fridge to drizzle over rice and beans or use for a dip. Absolutely everyone loves this recipe. Thank you!!
Thank you for sharing! I’m glad it’s a hit with everyone.
This is my go to lasagna recipe! EVERYONE LOVES IT!! hope to make this for Thanksgiving but I just realize I guess has a cashew allergy! Any other way to make this? A substitution for cashews?
Hooray! I’m glad you love it. Unfortunately, I don’t have a great alternative for cashews to achieve the same cheese-like alternative.
This recipe was delicious. I changed it a bit and used gluten free noodles. I did the no boil way which just required extra sauce and cooking a little longer. I also used follow my heart mozzarella which made it great!
I love that! Thank you for sharing, Maurene!
This recipe was delicious. I changed it a bit and used gluten free noodles. I did the no boil way which just required extra sauce and cooking a little longer. I also used follow my heart mozzarella which made it great! I also used ready made vegan ricotta.
This is a winner! Even our carnivore friends prefer this to meat lasagna, probably because of the cashew cream. It’s never let me down! Thanks for an excellent recipe!
I made this for the first time and it was incredible! My daughters who are home for Thanksgiving RAVED about it and asked for the recipe. We couldn’t believe it was vegan — so creamy and flavorful. I added zucchini and a jalapeno for just a little heat. Very yummy – will definitely make again!
I’m glad you loved it, Elizabeth!
This recipe is so easy to accomodate with whatever you have in the fridge (vegetables wise). I made it 4 times already and I am obsessed with it. I share the best vegan recipes I find with my vegan friends and this is definitely one of them! Tried it with leftover peas, butternut, pumpkin, paprika, with normal passata (not as good as the marinada sauce on this blog), with soya cream and maize starch when I didn’t have cashews anymore (again, not as good as the cashew cream). What I love about it, and the main condition for me to be a keeper, is the versatile aspect of the recipe. Thank you!!
Thank you for sharing, Sarah!
I make this all the time! It IS the Best Vegan Lasagna!! Ps it freezes well. The first time I froze it the mushrooms got, well, mushy :) now I use portabella mushrooms and chop them in large pieces and I’m careful not to overcook them with the carrots & onions.
Thank you for sharing, Donna!
I made this today with a couple changes and it turned out great! I used sliced zucchini instead of noodles. I added a little extra garlic and some crushed red peppers to the veggies, plus plant-based mozzarella shreds on top. So good! I’m definitely saving this recipe. Thanks!!
Thank you for sharing what you did, Sharon! I appreciate your review.
Really good – The cashew cream has the same texture and consistency as ricotta. One thing to watch for that surprised me – some brands of no-boil lasagne noodles are egg-based. Check the label.
Oh. Wow. I made this for dinner tonight and it was *amazing*. I’ve wanted to try a vegan lasagna, but I kept putting it off because lasagna always seems like so much work. But this came together really easily and so, SO deliciously. That cashew cream is absolutely killer. This is definitely on my “go-to” list from now on. Thank you!
(Also my sister-in-law gave me your book a couple of years ago when I started shifting toward plant-based and it is still my favorite. ;-)
You’re welcome, Katie! Thank you for your review.
Hi Kate could you share the brand and style of the ceramic dish you used to bake this lasagna ? It looks wonderful :)
Thanks, Julia
Hi Julia! It’s from Crate & Barrel.
Thanks Kate! Your cookbook is my absolute favorite ! I’m not a seasoned cook but I do try to eat healthy and your recipes are all perfect for me! I’m looking forward to whatever comes next !
Thank you :) Julia
There are eggs in the oven ready pasta, hardly Vegan!
Hi Denise, thank you for your comment. You can find noddles that are vegan. I hope you are able to try it! Or, if you can’t find some that are no boil, use regular and follow the gluten free noodle notes.
Are there any fresh herbs that would add something to this? We have some in the garden. Or to add to your marinara sauce recipe? thanks, can’t wait to make this when kids are home as they are all either vegan or vegetarian!
Hi! Basil would be delicious. I Hope you try it.
This recipe was fantastic! Our family is a blend of meat-eaters, vegetarians and a vegan. Lasagna night involves making three versions because my daughter and I (the vegetarians) think vegan cheese is truly horrible. This cashew cream? Absolutely delicious!! I made as written with the exception of subbing out aged white wine vinegar for the ACV (I was out). Thanks for the great recipe! Happy to kick the vegetarian version I usually make out of the rotation :).
I’m glad it was a hit, Valerie! I appreciate your review.
Hi there! I’m so excited to make this recipe. I accidentally soaked the cashews early. Do you think I can make just the cashew cheese and then finish making the lasagna two days from now? I would store in the fridge. Thank you!
Hi! The cheese can store in the fridge and the lasagna should still turn out. Sorry for my delay!
That is exactly what I did and it turned out wonderfully! We will definitely be making this again!
That’s great to hear, Samantha!
My entire family ate this & asked for the recipe. I’ve never worked with cashews before & was pleased that I didn’t miss dairy. My DIL hates spinach but ate this because she couldn’t taste it.
I love that! Thank you for sharing, Karne.
Delicious! I stumbled on this recipe when searching for something to make for vegan friends. I rarely cook lasagna OR vegan, so I must admit I had some trepidation, but this was a total hit — everyone at the table raved. Like, repeatedly. I used store-bought cashew cream and assembled and refrigerated the lasagna the night before for less day-of entertaining prep, which worked out just fine.
That’s great, Kim! Thank you for sharing.
I rarely comment, but I had to share that this is the best vegan dish I have ever made! I am a meat and cheese lover, and this tasted just as delicious as any traditional lasagna – if not better! Thank you!
I’m glad you did! Thank you for your review, Bridget.
Dying to try this out, but my husband is allergic to tree nuts :( I don’t suppose there is a sub for the cashews?
Hi! I don’t yet, sorry. I just can’t recreate the same cheese-like texture.
Not a mushroom fan, can you recommend a substitute for this recipe.
Hi Annie, you can add more of another vegetable you like. Let me know what you think!
Hi Kate!
This lasagna is absolutely delicious! It is The best tasting lasagna i have ever tried. The only thing i did differently was to roast the veggies i used in the filling in the oven. I am planning on making it for Christmas dinner and i have a few questions for you. Can you make the veggie filling and cashew cream the day before and put it all together to bake the next day? I don’t want to compromise a thing!
Thanks in advance!
Tisa
Thank you! I’m so glad you loved it.
I’ve made this recipe several times and it is a huge hit with everyone (vegan and non). Can I make the cashew cream and the veggies a day or two in advance of assembling and baking the lasagna? Thank you for your help!
Hi! Sure you can try it. Let me know how it turns out for you.
My husband was grumping about the lasagna not containing meat. Then he tasted it and proclaimed, “Stellar!” He withdrew his complaint. It’s a big win to find a vegetarian, never mind vegan recipe, that he likes. Will definitely be making this again. I used your homemade marinara sauce and one 28 oz. can of tomatoes made enough sauce for the lasagna. Used kitchen shears to cut the noodles to size after they were cooked. (I couldn’t find no-boil noodles.) Need to get a squeeze bottle so that the cashew cream will look more appealing. I drew bulbous lines of cream on top, but it all tasted great!
I’m glad it won him over! I appreciate your review.
I made this for Christmas yesterday and this, without exaggerating, was the best lasagna I’ve ever had. My husband kept talking about it, even when we were turning in for the night! I made just a couple of modifications and I’ll mention them in case someone is looking to do something similar.
Tips:
Soak cashews overnight
Good blender or food processor: I used our Magic Bullet blender and found it did a good job.
Use San Marzano canned tomatoes if you can find them – they are outstanding.
Blend the red sauce well
I added:
A couple of tablespoons of fresh, chopped parsely; some fresh, chopped basil; 2 cloves of chopped garlic, and pinch of salt to the cashew cream
1 bag of shredded mozarella. I only recommend if you have a good, vegan version that has taste rather than just melting. I like both Miyoko’s fresh mozarella or Follow Your Heart mozarella shreds. I added 3/4 bag to ricotta layers, then sprinkled the rest on top during the last 5 minutes of bake time.
I wanted some “beef”, so I omitted the vegetables and replaced with 12 oz impossible burger crumbled and cooked with chopped onions, garlic, pepper, and Italian seasoning. I made one layer with this, cheese, and sauce.
Honestly, the marinara and cheese make this lasagna – it has a ton of flavor and no liquid so you can follow the recipe or make modifications and I think it will be amazing either way.
Thank you for sharing!
I was so surprised how wonderful this lasagna is !! My son is now vegan and I made it for Christmas dinner, it was the best, honestly, so full of flavor, the only thing I did was not add the carrots. I will make this over and over, thank you so much for this great recipe
You’re welcome, Cynthia!
OMG!!! I just finished making this and trying it out. I had to make myself stop eating it!!! I am not a vegetarian nor do I only eat vegan. I have been trying more plant based recipes. And this one is definitely a winner!!!!!!!! Give it a try! And thank you for sharing this Kate!!
I’m so glad to hear that, Kim!
My husband and I have made this lasagna 3 times and every time it came out amazing!
So comforting and delicious, and the cream sauce gives it a cheesy feel and taste.
Thank you for sharing, Sharon! I’m glad you love it.
Sounds yummy! But I’m allergic to cashews. I’m new to vegan cooking, hoping that you have thoughts regarding a substitute for the cashew cream.
Thank you!
Hi Carol! I don’t have a great substitute to get the same level of creaminess and cheese-like.
This is so good. I LOVE cashew cream, it is much tastier than ricotta cheese! My husband also hates mushrooms and I’ve fooled him with this recipe and enchiladas. :) HAHA. He loves these. My son even likes this recipe, and he is a huge cheese fan. Thanks for this one!!
Hey! Would it be possible to make this without psta noodles but instead zucchini slices?
Hi Eliza, I wouldn’t recommend it since zucchini tends to release a lot of water.
Delicious! We’re not mushroom fans so I used cauliflower. I roasted the veggies in the oven (not the spinach). Made a double recipe, even better on day 2!
What do you suggest as a replacement if we have a kid with a severe cashew/tree nut allergy?
Hi Heather, I wish I had a great alternative. I don’t have one for this. Possibly a sunflower seed option could work, but I don’t know how it would work for this.
What to say, where to begin? This recipe is… it’s everything. This is a hallmark, a signature dish, and a gateway drug to vegan eating, or at least it was for my husband and I. There are so many vegan ‘frankenfood’ complicated recipes out there with a million ingredients you can’t find that taste caustic and strange… This is just an absolute GEM. If you’re aiming to impress, MAKE THIS. It is SO GOOD.
I really love sauce, so I used an entire 8oz jar of Prego Traditional the first time, no regrets. I do (even with a convection oven) need to bake this a minimum of 40 minutes to get the noodles done, so just earmark the time.
I would also say if you’re forgetful like I am about soaking the cashews ahead of time, know that you can boil them for 15-20 min instead of soaking 4+hrs- I can’t tell the difference from one method to the other in terms of taste or consistency.
The note about not needing a high-speed or high-power blender is true- I have a 20 year old $10 walmart blender on its last legs and I was still able to make a really delicious cashew cream. SPEAKING OF WHICH.
After trying this recipe (as I said, gateway drug!) I delved into other recipes that also had cashew cream as a component and it took me months to understand why I was getting burnt out on it- you have the singularly BEST recipe for cashew cream. All others are inferior, chemical-gross, or some sort of weird frankenfood that tastes awful- this portion of your recipe is what I now use for all other recipes that call for cashew cream. I ignore their directions and follow this, because it is the best. And if a final product is the sum of its parts, you truly have amazing pieces of this recipe! Truly!
I’ll stop gushing, but I make this now about 3x a month, and this was the start for my household now eating vegan dinners at least 3x/wk. Phenomenal.
You are so kind! I’m delighted you enjoyed it. Thank you for your review!
Hi, I must tell you I LOVE all your recipes! I am getting ready to make the Best Vegan Lasagne recipe and I want to make it in a 15×20 pan, so I want to DOUBLE the recipe. I am so confused because the scale that toggles from 1x to 2x recipe seems to have errors. From reading the notes, I don’t know how many cups to use for the cashew cream when doubling it (1 or 2)? Are the other amounts correct on the website when you choose “2x”. I noticed the veggie portions don’t change from 1x to 2x. Please help, thanks!
Hi, I’m sorry it’s having errors. Yes, you want to double everything.
Hello Kate,
I made this recipe using the easy vegan Parmesan cheese and the cashew cream. It’s extremely tasty and my daughter and her friends raved about it. I am sending your link to my sister who live in Greece to try it. I wonder though if the calories and fat are higher than using cheese. Do you have the calorie count on this recipe ?
Thank you so much
Zoe
Hi Zoe, the nutritional information is below the notes section. You need to click to expand. I’m delighted it was a hit!
This was so delicious!! I’m not vegan but have a dairy allergy and neither my husband or I missed the cheese or meat. The cashew cream is perfect and the veggies were a wonderful combination! Thanks for sharing such a yummy recipe!
I’m glad it was perfect for you, Alicia!
This vegan lasagna is delicious. Multiple people in our family cannot have dairy, so this recipe was a good option for me. As far as a vegan dish goes, this was awesome and I will recommend it over and over. However, my “meat loving husband” was not satisfied with the lack of meat like other reviewers said of their husbands. I will definitely use the cashew cream as a sub for ricotta and the hemp heart “parmesan,” but I think I will make a normal meat sauce since we aren’t vegan. If it were just me I would totally eat this every time. I’m definitely enjoying the leftovers:-)
I’m excited it was a hit, Andrea! Thank you or sharing.
This was very nice and so full of colour and healthy veg. Even though I forgot to make the sauce and used plain crushed tomatoes it was still delicious with the cashew cream cheesy sauce. I will definitely make it again. I want to make it properly next time and probably will add the kick as well.
I plan to make this for a vegan friend and I’m wondering how many times the recipe I need to fill a 9×13 pan? If I go by math one and a half times is closest, but I wonder if doubling it would fit?
Hi! I would see if a 9×13 would work checking the comments. I haven’t tried it so can’t say for sure.
I made this lasagne with all of my leftovers in the vegetable drawer- carrots, onions, celery, garlic, red pepper, leek and kale. I love your recipes, but this one is definitely one of the best!
Thank you, Bella!
My boyfriend (who is not vegan) took one bite and said “I’m not generally a lasagna guy but I can say this is the best lasagna I’ve ever had.” Will be making again for an upcoming family dinner! Thanks for the recipe!
You’re welcome, Hannah!