This dish is super rich, unique and delicious. It’s also an impressive dish that is easy to make. Make a mixed lettuce salad and a slightly sweetened balsamic vinegar dressing to go with it – I used a little maple syrup in the dressing which danced beautifully with the lasagna’s creamy juices – they just made magic together. Enjoy and please comment on my blog !
INGREDIENTS
7 lasagne sheets (I used spelt lasagna – important to use the ‘no need to pre-cook’ variety)
2 cups frozen spinach, thawed, or the equivalent in fresh cooked
*1 cup pre-soaked raw cashew nuts
*2 cups (500 mL) water
* should you not wish to use the nuts and water you may use 2 cups of soya cream instead
1 tsp maple syrup
olive oil
2 cups mixed mushrooms, chopped
1 clove garlic, finely chopped
1 spring onion (scallion), finely chopped
2 Tbsp nutritional yeast or finely grated cheese
2 cups grated vegan cheese of your choice (vegan mozzarella is best if possible)
½ tsp chilli powder (optional)
2 to 3 Tbsp fresh flat leaf parsley, finely chopped (for garnishing)
Salt to taste
1 Tbsp French’s mustard
1 cup (250 mL) unsweetened vegan milk of your choice (use a little less if you are using the soya cream option as opposed to the cashew nuts and water)
extra grated vegan cheese for the base
METHOD
- Using your food processor, process the cashew nuts, nutritional yeast, maple syrup, and water until totally smooth. Skip this if you are using soya cream instead.
- Meanwhile, heat up some olive oil, and fry your scallions and garlic for a minute or two, stirring all the time.
- Then throw in your mushrooms, and allow to cook for a further few minutes until well cooked, and a little wilted from the heat.
- Next, pour in your cashew cream or soya cream, add the chilli powder, salt and mustard, mix and allow to simmer for around 10 minutes.
- Add in your grated cheese, and if needs be, add a very little amount of water (less if you are using soya cream) every now and then if the sauce over-thickens.
ASSEMBLING
- Pre-heat your oven to 400ºF (200ºC), and grease an oven-proof dish (mine measured 9½” x 6½” x 2”)
- Then place three sheets of the lasagna across the base of the dish, and pour in half the sauce. Then add half of the spinach, distributing as evenly as possible.
- Repeat the above process, but also use 90 percent of the cream sauce. You will then be left with one sheet of lasagna – break it up and add it here and there, and then pour the little remaining sauce over it.
- Add more cheese on top if you wish, and then add half the parsley, followed by a cup of vegan milk poured around the 4 edges of your dish.
- Finally, drizzle some olive oil on top and place in your pre-heated oven until golden on top (around 30-40 minutes).
- Remove from oven, and sprinkle on some more freshly chopped parsley before serving. Bon Appétit !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE. THANK YOU.
this looks absolutely delicious! i will give it a go. i react to cashews though what would be the best alternative. no walnuts or pecans either (( thank you.
Hi Zuz, thanks for your comment. You could try using raw blanched almonds instead, though you will need to soak them overnight first. Hope it goes well, and look forward to your feedback here soon !
I am so happy I stumbled upon your Facebook page and blog this morning via Kathryn Hill. Looking forward to trying some of your recipes. The photos have my stomach grumblin’!! 🙂
Oh my gosh, my mouth is watering. This looks so good. I’m doing a fitness challenge right now, but this may be my reward for completing it!
Sounds ideal dear Rachel and tastes great with a crunchy green salad topped with a balsamic vinegarette ! Let me know how it goes as and when ! 🙂
Kathy Hi there and that’s awesome news. I shall look forward to your future comments on my blog. In the meantime, only one word remains, and that is ‘ENJOY !’ 🙂
I made this last night. I was a little confused when I bought scallions and then the instructions said to use a shallot, but I used the scallions any way. I couldn’t find Spelt noodles so I used Kamut, but they really needed to be cooked ahead of the oven as they didn’t come out cooked through. I would have found it helpful to have some idea of cooking time. Nevertheless it was delicious!
Hi Dr Schoen thanks for dropping by here. Firstly the pasta one must use for this ought to be the ‘no need to pre-cook variety’ I have now stated this on the recipe. 2nd of all it’s shallot I mean, and I have correct that in the method. I mentioned that the cooking time was until golden on top – I have added at a guess 30-40 minutes, I say this because people’s oven varies as well as how well-done or not well done for that matter that people prefer. Hope this helps !
This lasagna was on the menu yesterday for me and a friend. It’s a rich and full flavered dish – we enjoyed it. For dessert we made up some vegan pancakes. Yummy.
hello – any recommendations on what could be used instead of mushrooms please? – mushrooms are evil lol. Also do you think this kind of thing would work with a white wine sauce?…(not that I’d have a clue how to make…) just a thought…I’d really like to be able to make sauces without actual mushrooms in (don’t like the slimy texture, don’t mind the flavour) or alfredo or white wine sauces…love the idea of a spinach and nut lasagne though…so am really keen to try this if there is a way to make it without the mushrooms? thank you. 🙂
Elysia Hi there. You can use any veggies you like dear – aubergines, spinach anything that takes your fancy. Regarding the white sauce, again it’s your choice too as it’s down to personal preference. That’s the joy of cooking, we can substitute one ingredients with another to suit our palettes. Enjoy ! 🙂
Hi there Line, sounds like you had a great evening & dinner full of fun and flavour. Good for you ! 🙂
German Girl at Wholefoods Boston Shopping for your great recipe to dry it back home with the indian fiancé….so far he loved everything we tried from your website!!!! Thanks for making it so easy to us to have great dinner nights together!!!! BTW – is your book available in Germany?!?!
Hi there Sundari, many thanks for your comment. I am so glad that you and your fiance are enjoying my recipes, that’s awesome. Thank you for your interest in my book, it is published by Random House and is available for pre-ordering on both the book depository that ship worldwide, or Amazon UK who I believe will ship to Germany also, here is my link for you http://www.amazon.com/dp/0449015653/ref=as_li_tf_til?tag=mouthwvegan-20&camp=14573&creative=327641&linkCode=as1&creativeASIN=0449015653&adid=1B5FFJMCDYW15SH0A8M3&&ref-refURL=http%3A%2F%2Fwww.mouthwateringvegan.com%2F Best wishes your way in the meantime and I look forward to your future comments on my blog ! 🙂
This looks delicious. Will definitely be making for tea tonight!
Enjoy and let me know how it goes as and when Kelly ! 🙂
I made this yesterday and it was delicious. As you say Miriam you can adapt the ingredients to your own taste. For example I used ground flaxseed instead of the cashew nuts due to my allergy to nuts. I think next time I will use more milk ( I used Provamel Organic), more mushrooms ( I used chestnut) and more chilli powder! I like the idea of using spelt lasagne sheets and manage to get those from my local health shop. The health shop is so more ish as I ended nearly buying the whole shop! Thanks as always for posting (-:
You sure are welcome there Debbie, so glad you enjoyed it ! I know the feeling you get when you go into your health food store, it’s the same for me. I look forward to your future comments on my blog ! 🙂
This is the second recipe I tried out on this website and it was pretty darn tasty!! The blend of spinach, mushrooms and onion is one of my favourite combinations! I used spinach lasagne sheets and a whole onion instead of one lonely spring onion (!) and would definitely bake this again. Out of curiosity, why is the cashew sauce made up with water and not with milk?
Hi there Sarah and welcome here. Many thanks for dropping by here with your comment and am delighted that you made and enjoyed my lasagna. To answer your question regarding the cashew nuts and water – it is because this combination creates a milk cream texture and does not need any milk to make it into the same thing in this recipe. I hope you enjoy my other recipes and look forward to your future comments on my other recipes. Enjoy ! 🙂
Had this for Dinner tonight. The flavour was very good. I did add 1 teaspoon of Porcini Powder to the recipe though. And mixed the milk in with the cashew cream rather than pour it over before baking in error. NOT a good move as some of the Lasagna sheets were not cooked on the bottom. Will need to remember to read my recipes all the way through first!!
Glad you enjoyed it Maraika. Porcini powder further enhances the mushroom flavour. Best your way ! (have posted up my new vegan fried eggs yesterday if you wish to browse/share them) 🙂
Hello! I’m making this tonight as a special dinner for my husband’s birthday. I just want to clarify about the “mustard mix”. Is that just the mustard & milk?
Molly Hi – there was a minute typo that changed the meaning of the sentence, it is to read thus :- Next, pour in your cashew cream, add the chilli powder, salt and mustard, mix and allow to simmer for around 10 minutes. Enjoy & let me know how it all went (lucky hubby !). 🙂
I just made this and it was wonderful! I have tried many vegan lasagna’s but this is the very best. I forgot to put the vegan cheese in the sauce so I just added it as a different layer but I think in the sauce would have been better. I can’t wait for your cookbook to come out with your cheese recipes. Cheese in the only thing the vegan community has not found to be terrific. Some good ones but nothing like the real thing. But with this recipe I didn’t miss it because the cream sauce just made it creamy and delicious!
Thanks Miriam! We absolutely loved it. It’s delicious and turned out great!
That’s super news Molly, I am delighted and look forward to your comments on my blog ! 🙂
Hi Kathleen, you are absolutely correct, and I am delighted that it also gave you the ‘cheese-fix’ often enjoyed in non-vegan savoury dishes. This is rather a unique lasagna and hope you enjoy it many times over too ! Thanks for your interest in my book, you will find many exciting recipes in there too !!! 🙂
Hi Miriam,
I am actually in “first grade” in the school of veganism and I must say that I have just flicked through your recipes and they look absolutely divine. So 10 out of 10 for presentation and I am sure, by looking at your ingredients, that the taste will not come up short either. I most definitely will try the lasagne and hope to be able to find the vegan cheese you mentioned, in my native Israel. Take care, God bless and continue to be creative in the kitchen ! 🙂
Made this for dinner tonight, it is absolutely awesome. Just realised though that I forgot the milk….but still turned out fabulous. Love your recipes. Keep up he great work.
This looks divine! Are the calories listed anywhere? I’m trying to be good before swimsuit season. 🙂
I don’t dear Amanda, sorry – how about you make and enjoy it anyway, ‘portion size’ is far more accurate, especially if you indulge in a huge salad with it ! It really is good ! 🙂
Karren Hi there, am delighted you made and enjoyed this recipe. Milk for the next time though ! Best your way ! 🙂
Thanks so much there Tina and thanks also for dropping by here with your comment. I so hope you make and enjoy many of my recipes from here and come back to my site with your comments ! In the meantime all I can say is ENJOY ! Best wishes to you ! 🙂
Can I ask why you use the yeast?
Do you have to?
Candice Hi there. It’s not yeast as in the yeast one uses to make bread, it’s completely different – it’s called nutritional yeast and is used as a kind of cheese substitute – don’t use it if you don’t have it but already have vegan grated cheese, you can use the grated vegan cheese instead. That said nutritional yeast is one of the most prized ingredients in a good savoury vegan pantry. Hope you enjoy this and let me know how it goes !
I made this for Dinner and once again the whole Family enjoyed it. Thank you so much for sharing.
You are welcome Jenny and so glad the whole family enjoyed this !
I just ran across your recipes and will absolutely make this for our ever growing veggie lunch club at work which now consists of 8ppl. We are all new vegans, and with these recipes I suspect we will continue recruiting believers! Thank you!
What absolute awesome news Alba. Thanks for dropping by here with your comment and let it be known to all you wonderful new vegans that I look forward to your comments and interaction here on my site. Many best wishes your way in the meantime and of course ENJOY ! 🙂
This was so yummy ! I loved the mushroom cream sauce, it was amazing ! The only problem I had was with the no-boil lasagna. The very top layer was really hard and crunchy. The other layers cooked just fine, what did I do wrong?
You did nothing wrong Jennifer and I am glad you enjoyed it. All you have to do next time is add more milk or more sauce on the top so that the top layer cooks in the same way the bottom one does. You may wish to use a slightly smaller dish next time, so there is less surface and the whole thing cooks better in the sauce. 🙂
So mine is in the oven now. I used a 9×8 pan and I did not have enough room for tje whole 1c of nut milk. I hope it turns out. Also on the cheese sauce how thick os too thick? Smells and looks yummy can’t wait to eat it.
Update: its out of the oven and oh so good! But I did go back during the 40 minutes of cooking and add a bit more of the nut milk in all I ended up getting 3/4c in there and i did have some raw noodle here and there 🙁 but it was good. My only thing is and I find this funny is it was too cheesy lol. maybe it was the Daiya cheese. I really love this recipe and I want to make it again Miriam any suggestions for toning down the cheesyness? I was thinking of reducing the cheese by half but I dont know what that would do to the recipe. (maybe the noodle would cook up better since using a 9x anything pan you cant fit that 1c of milk in) Help! thank you love your recipes! <3
Lorali Hi there. I haven’t tasted the Daiya cheese personally. Use half the amount and water your nut milk a little, particularly if you are making it yourself – be sure that your lasagna is pretty much immersed in the sauce and milk, in that way it will all get cooked. If you are in any doubt you can partially pre cook your pasta first. I think you will be fine next time though and will enjoy it thoroughly. 🙂
Lorali Hi, without seeing it, it’s difficult to say. You sent me another comment and you seemed to have enjoyed the taste. I gave you a few hints of how to perfect where you are at the next time. Best your way ! 🙂
Thank you Miriam I think my sauce was too thick with the way you are describing it. I will reduce the cheese and add more water. It was so delicious I have to say I even heated some up again a bit later and it was even better 😉
That sounds great Lorali. 🙂
I just made this — followed the recipe to the letter. It is incredible. Truly, truly, so good! Mouthwatering Vegan does this dish justice! Thank you for such a great recipe.
How wonderful of you Vanessa, thanks so much for your kind words. It is indeed a delicious dish and so glad you enjoyed it ! I look forward to your future comments on my blog. 🙂
BEST mushroom lasagna ever! My husband licked the plate cleaned and wanted to know if there was more….and he’s not even vegan.
Nancy Hi there. That really is awesome news !!! So glad your husband loved it and I very much look forward to your future comments on my blog !
I am trying to cut out processed cheeses and fats – so wondering how this would taste without the vegan cheese and just the cashews…(yea, I know there is fat there, too) – but I imagine it would still be pretty yummy
Wendy Hi there ! I think if you made this according to the recipe with the vegan cheese (by all means use a little less), most of the ingredients are healthy and it wreaks of deliciousness – you won’t regret it, truly, portion size is important also – it’s important not to compromise the taste of something that was designed to be delicious, otherwise it risks not being so moist and succulent. If you are adamant, then by all means try it without the cheese, but the taste may not have the edge it was designed to have ! It’s like getting a racing care and changing the wheels to a road car, it’s not going to have that ‘zoom-zoom’ about it ! 🙁
I was wondering how long to soak the cashews? Trying the recipe this evening, hope I have the time…?
Hi Portia. If you have a strong processor a half hour will do. If not over an hour is fine. Best your way and remember to let me know how it goes. 🙂
It was WONDERFUL! My husband asked me to make it just from seeing the picture…he ate every bite, went for seconds and is taking leftovers to work! 🙂 My 11 year old daughter ate it up too! This will NOT be the last recipe I make from your site…thank you!
Sounds like a total win-win dear Portia, I am really happy you all enjoyed it and kudos to you for preparing it for all to enjoy. I look forward to your future comments on my blog ! 🙂
My son has a severe allergy to cashews… is there any other nut/other food I could use in place of them? Thanks… I would really love to try this recipe out this weekend!
It looks so SO good. Def have to make it this week with salad & garlic bread. (salivating now….!!!)
Bev make it and let me know what you think as and when next week. Enjoy ! 🙂
Ok Sarah, let’s go for raw blanched almonds – they are easy to buy and will do the job ! Let me know what you think as and when. 🙂
made this, completely veg, gluten free, vegan. WOW! It”s wonderful!! Happy 4th to all.
Shawn Hi, that really is great to know ! I am so pleased you enjoyed it and look forward to your future comments on my blog ! 🙂
Shared on Facebook! 🙂
I love lasagne, and wow, does that look good ! 🙂
This looks amazing! Would the mozzarella cheese from your cookbook work in this recipe as the grated cheese?
MIriam…I made your mozzarella from the recipe in the book I purchased from Amazon but the consistency was off. It was more like cream cheese. I found the part about using the vegan ‘cream’ and the ‘thick happy milk’ a bit confusing. I made both from cashews I had soaked overnight. I used 1/2 the liquid for the cream and 1/3 of the liquid for the ‘thick happy milk’ which actually made it thicker than the cream. If I am making the liquid for the mozzarella only is there an easier way to do it? And how thick should it get when cooked? Thanks!
Sounds great as most of your food on your blog and your book (which I purchased). Would you please start to post low or no fat versions for those of us that are on fat restricted diets? More of us could enjoy your wonderful creations if you reduced or eliminated all the extra fat.
Susan Hi there. Many thanks for your purchase of my book. I wish I could please everybody, truly and I am known to be a very obliging food blogger, but time cannot permit for me to create no fat and low fat versions of my recipes (although many of them are medium to low fat and certainly all of them are cholesterol-free), there simply isn’t enough time. But, that said there is a solution, and that is be sure to use low fat ingredients in substituing the ones that are not so low in fat – eg, if I mention oil you may opt for stock instead to fry your onions – If I mention cheese use half the amount of it – common sense will be the rest, eg if I say 1 cup of milk you may use low fat vegan milk or normal milk but use half milk half water. There are ways around it. Also portion size and the addition of salads to most dishes can keep the fat low and the content interesting as well as nutritious – as a qualified nutritionist myself I advise this together with some exercise during the course of the day, plus lots of water, half a lemon daily (visit my other FB page entitled ‘Vegan Rejuvenation’ for more info on healthy vegan living, it’s free of charge 🙂 . Hope this helps and very best wishes your way ! 🙂
Bobbi Hi, many thanks for dropping by here with your feedback. There is a slight error in my editor’s note, this should not make a big difference however to the outcome of your mozzarella – she mentions in the mozzorella recipe she refers to thick happy milk, whereas she should have said vegan happy cream – but this is not where the error or problem lies, because inspite of this confusion the amounts listed are the same and you used the correct quantities. The problem is in the method used I suspect, by this I mean that it’s likely that the agar powder somewhere along the line did not get properly heated and blended. The consistency must be very, very thick when heated, a little bit like making a custard, but it becomes very thick and must be attended at all times and whisked at all times on the lowest possible heat. All our appliances differ, and when making any vegan cheese, it’s not unusual to encounter a little trouble shooting, that can be put right after a couple of attempts, so worry not. Be sure you are using agar powder – it is imperative to the outcome of the cheese that the agar properly melts. Hope this helps a little. Let me know the outcome. Bobbi, my Mature Cheddar Cheese recipe – when making that please pencil into your book to double the quantity of agar powder – the reason for this is because the revised recipe did not reach my publishers in time. We must remember that getting both taste and texture identical to cheese itself is not possible because of the nature of the ingredients, quite like the faux meat, but that said, the cheese in my book should satisfy any cheese cravings and are great for use in cooking, toast, pizzas and sandwiches. Best your way !:)
Hi Honey, yes it should do. Be sure that the agar powder in it is properly blended – the consistency of cooking and heating it should result in a very thick and properly blended mixture before spooning into a container and cooling. Let me know how it goes ! Cheers ! 🙂
Thanks Michael ! 🙂
This was absolutely devine. Next time I think I want to make it with veggies instead of pasta though. I like to experiment and mix things up a bit. Thank you so much.
Jen Hi there. This would go very, very well with pre-fried eggplant, using that instead of the pasta layers ! 🙂
Hi Miriam, Thanks for this recipe, I made it yesterday and we enjoyed it very much. I have never made a lasagne before and found your instructions easy to follow and our lasagne was very teasty. I was only able to find normal mushrooms but the receipe worked out great anyway, next time I will try some dried porcini mushrooms in adition.
Hi there Phil and welcome here. I am so glad you enjoyed my mushroom lasagna – and feel free to experiment with a mixture of mushrooms of your choice. Best your way and I look forward to your future comments on my blog ! 🙂
I bought your cookbook and it arrived yesterday. Everything looks so delicious! I can’t wait to try some of these new recipes!
Jeanne Hi there and thanks for dropping by here with that. 🙂
Thanks for purchasing my book. Just a little note for you to include in it – it’s to double the agar powder for the cheddar cheeses, but I have also added a Note/Tip for best results for you, here it is.
Tip :- Regarding the Cheddar Recipes in my book – Double the amount of agar powder (do not use flakes as you would need to double the flakes ie 1 tbsp agar powder = 2 tbsp of flakes. So use powder and double the quantities for both the cheeses there. Also when I say to add water in the recipe, add the water and agar into a saucepan and heat up stirring all the time until very thick (don’t panic if it over-thickens), continue mixing for 5-10 minutes (This process helps the agar to release it’s gelatinous qualities), then add this mixture to the food processor together with the remaining ingredients and process until smooth. Continue with the recipe from this point onwards when it says to process everything. Next step would be to pour the cheese mix and re-heat it, you would only need a couple of minutes of heat and stir it until it’s very thick, then it’s done, just add the mixture to a pre-greased container, allow to cool and refrigerate – for a denser result use coconut oil rather than olive oil, and increase agar powder further if you want an even denser cheese (people have different preferences when it comes to this). For melting purposes, aid the process by adding to toast, bakes or pizza and be sure to drizzle on the olive oil to help it break down further.
The revised recipe did not reach my publishers in time, this is the reason. But you will enjoy the cheese and the taste – feedback has been fantastic. 🙂
If you love the book, please post a Amazon customer review for me.
Best,
Miriam Sorrell
Author Mouthwatering Vegan.
Wow, that looks sooooo good! Will definitely be trying this soon.
Hi there Irma, do let me know how this goes as and when. Best wishes your way in the meantime ! 🙂
I decided to go vegan a week ago. Tomorrow I am making this lasagna for my family. All your recipes look so yummy. I think my meat lovers will not miss their meat at all. I will drop in to comment on the recipe tomorrow. Wish me luck!,,,
You will do just fine Chantal, trust me. Also a HUGE KUDOS to you for making this lifestyle choice. I look forward to your future comments on my blog and enjoy my lasagna ! 🙂
I’m slowly going vegan and hubby’s one of my barriers. This recipe however, goes in the “Hubby Approved” category of recipes we both can enjoy. Thanks!
Kimberly Hi there – rest assured that like you there are hundreds of others. You will find that hubby will enjoy many, many more dishes from here. Be sure to give him plenty of carbs, his favourite bread for dipping in my stews and good portions to fill him up nicely. I think that if you don’t make a fuss about it being vegan, and just serve it up when he is hungry – then there is no reason why he and yourself won’t continue to enjoy the food from here. Kudos to you however for choosing a vegan path ! I look forward to your future comments on my blog ! 🙂
Just made a version of this for lunch. Didn’t have any lasagne so used quinoa instead, not the best idea (!) but the sauce is AMAZING! I also didn’t add any ‘cheese’ as I didn’t have any but it was still wonderful and I can see how well it will work as a lasagne. I will DEFINITELY make it again. Thanks 🙂
Lauri Hi there. Regarding the cashews, soak for an hour or so, unless you have a very high speed blender, in which case a few minutes would do the job, just to rinse them out. When you make it with lasagna and some vegan cheese you will really love it all the more ! 🙂
Hi Miriam
This looks amazing! I had a question- not sure if there’s an answer though. I’m trying to see if I can make a creamy vegan sauce I can give to my mom, who has allergies to nutritional yeast, soy, all nuts/seeds/peanuts, and coconut- basically everything normally used as a base for vegan cream sauces! I’ve tried white beans as a base, but it always seems to lack richness and get really dry. Do you have any ideas? If not, I can always use a good rich tomato sauce instead- I’m sure it would still taste amazing.
Thanks!
Holly
Holly Hi,
I am surprised that your mom is allergic to nutritional yeast since it is an inactive yeast, unlike what is used in bread – are you sure about this Holly ? Such a shame since it is a healthy ‘cheese’ substitute. A white sauce can be made with flour and rice milk, with added rice cream, salt, herbs and some garlic granules for this recipe. Meantime, here are a couple of my other lasagnas for you to browse. Let me know how it all goes just the same and enjoy ! 🙂
http://www.mouthwateringvegan.com/2013/03/01/epic-sweet-potato-lasagne/
http://www.mouthwateringvegan.com/2011/07/08/my-state-of-the-art-lasagne/
I just discovered you blog about a week ago and I just made this lasagna. It is absolutely delicious… I have decided I will be cooking my way through your site because everything looks great. I look forward to this journey!
Tamsin Hi there and welcome here. I am delighted that you have found my blog and that you have made and enjoyed this lasagna. I very much look forward to your comments and feedback on my blog and enjoy the recipes ! Best wishes and Happy Holidays to you ! 🙂
Thank you for a wonderful recipe. I made this for my family tonight and we all really enjoyed it. I look forward to exploring your site and making more of your recipes.
Deb Hi there and welcome here. That’s awesome news, so glad you all enjoyed it. I hope you enjoy my other recipes and I very much look forward to your future comments on my blog !
This recipe was amazingly delicious. 1/2 the pan was eaten before it went in the fridge! It took a bit of time to assemble but all the prep work was quite simple and didn’t take too long. I’m definitely going to use this recipe when I want to impress people.
Thanks for your feedback there Silence – I have to agree with your every word ! I look forward to your future comments on my blog ! Best your way in the meantime ! 🙂
Do you think this will freeze well? I am the only one out of four who would eat this but it would be great to make and freeze individual portions for lunches. Thanks for your help, and the recipe!
Heather Hi there. I don’t honestly know and I say this because when I make it, the family eats the lot. I don’t see why it wouldn’t work, so it’s really worth a try. If it works do let me know. Good luck and hope you continue to enjoy the recipes from my blog ! 🙂
Miriam, I made this tonight for my partner’s birthday and it turned out beautifully! It did take quite a bit of prep (we don’t have a large kitchen so counter space was stretched!) but it was well worth the effort. I added an additional heaped tablespoon of nutritional yeast to the sauce just before turning the heat off, and I used 4 cloves of garlic instead of just the 1, but we like our garlic – and it was VERY garlicky! I also used half a cup of milk and baked covered in foil for the first 20 minutes, removing for the remaining 30 minutes or so. It went down a storm – we both loved it! Thanks so much.
Hi there D Marie, so glad you made and enjoyed this so much, well done for preparing it. We love our garlic too, but I think that 2/3 cloves does the trick ! Hope you try out many more recipes from here and let me know what you think ! Best your way in the meantime ! 🙂
I made this yesterday with homemade wedges. It is really delicious and well worth the effort! I have more tomato based dishes up my sleeve so this was a treat for the taste buds. I’ve got leftovers heating up as I write!
What I forgot to mention was that the base layer of lasagne sheets didn’t cook well. I used ‘no need to pre-cook’ sheets. I thought that perhaps they needed longer in the oven but after reheating today they were worse (I suspect they dried out from the heat of the oven). Would starting with a layer of sauce on the base prevent this from happening?
This is amazing. I had to double it the second time I made it because we were fighting for the leftovers! I made one and brought it to work to feed the omnivores. They were all amazed that it was vegan. I work in healthcare. They still think dairy is a food group. Im on a mission to enlighten them all. This lasagna made it a big success. Your a genius! XO
Greta Hi there, thanks very much for your positive feedback and huge kudos to you for preparing this for your non-vegan collegues. Your mission is a good one, keep it up and come back with your comments and feedback once again, as and when. Cheers your way in the meantime ! 🙂
Hi Silver all pastas are different, sounds like the pasta you used, although it says no need to pre-cook could have done with a 2 minute quick boil. That said what I tend to do from time to time is add some milk on top of the 1st layer – be sure to grease your baking pan first though to avoid sticking. Hope this helps. Best and Cheers ! 🙂
Thanks Miriam. When I reheated the leftovers again I put a generous drizzle of olive oil on the baking dish which helped. Prior to that I’d not greased the dish so on day 2 when reheated the bottom lasagne layer went rock hard! I’ve got one more portion to indulge in tonight!
Ok Silver, try the method I suggested with the milk from my response to you yesterday ! 🙂
Now that this has become one of my “go to” recipes I would like to know what you recommend for making this in advance. Should I cook it and refrigerate and then reheat it? or assemble it and refrigerate then cook just before serving?
Hi there Greta, the answer is the former – cook it, (when it has cooled down cut into the portion sizes required, or do so after refrigerating, the colder it is the easier it is to cut into portions), refrigerate and then reheat – it’s always the best way with most bakes 🙂
Just made this tonight and my son and I polished it off in about 20 minutes. (I used a smaller pan – 8×8). Was delicious! I like it better than the traditional lasagna with tomato sauce. Will be trying more of your recipes very soon. Thanks!
Carie Hi there and welcome here. I am so glad you made and enjoyed this. I know what you mean when you say you prefer this type of lasagana to traditional lasagna. This one is creamy and full of flavour and it makes a nice change to tomatoes etc . . . I hope you enjoy my other recipes and look forward to your future comments on my blog. 🙂
Wow!! This exceeded my expectation! I doubled the recipe because we have 7 people in my family, and I was hoping it was as good as the reviews. Also, I didn’t have scallions, so I just used a yellow onion. You are amazing!! I can’t wait to try more of your recipes 🙂
Hi there Becky and well done for making this for your guests – I hope you enjoy many more recipes from my blog ! Best your way in the meantime ! 🙂
Really inconvenient you don’t have a way to PRINT without all the comments
The recipes are free on my blog Joyce. Sorry you are not grateful for how my site is laid out for your printing purposes.
Joyce, all you have to do is copy and paste just the recipe, onto a Word document (or any word processing program) and then print. Easy =)
This sounds wonderful. Got all the ingredients, and we’re ready to go. 🙂
Hi Shellie, hope you make and enjoy it ! Let me know ! 🙂
YUMMY! What a great recipe. Thanks. It looked like there was too much milk when I first added it, but it was perfect. The only no boil lasagna noodles I could find around here was whole wheat, and they were cooked perfectly. I can’t find anything in the recipe about shallots….just scallions, which is what we used. I love shallots, so we’ll try them next time. 🙂
Sounds like a resounding success Shellie – well done and hope you make and enjoy it again and again ! 🙂
I want to make this as the vegan dish on Thanksgiving. Can it be made the day ahead? Lots of vegans and omnivores coming and I want to impress both!
Hi Vernie, yes you can make it a day ahead. If so, be sure to pierce a few holes and add a little soya milk or other non dairy milk in order to keep it moist. Cover with foil and heat in that way, take foil off for the last few minutes and if you make it a day ahead, score it for the portions before you heat it up, it will cut better. Let me know how it all goes down !
I loooove this recipe. Tomorrow will be the 3rd time that I will make it for guests coming for lunch! Everyone alway’s wants seconds!! Thank you!!!! Love your recipes!!!! <3
Thanks there Amelia, and may you and your guests continue to enjoy this recipe for many years to come !