There are many ways to make a vegan lasagna. Many want it as similar to a regular lasagna as possible while others want to make it with more vegetables or gluten-free. Here we have a recipe for a delicious lasagna with homemade tomato sauce, mushrooms, and a delicious homemade vegan mozzarella made from cashews.

Mushroom and Eggplant Lasagna With Cashew Mozzarella [Vegan, Gluten-Free]





For the Cashew Mozzarella:

  • 1 cup of cashew nuts (soaked overnight)
  • 2 cups of water
  • 1/2 cup tapioca flour (creates consistency)
  • 2 tablespoons nutritional yeast
  • 2 teaspoon apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon garlic powder

For the Tomato Sauce:

  • 1/2 finely chopped red chili
  • 5 finely chopped garlic cloves
  • 1 tablespoon cooking oil
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1 sprig of thyme (or 1/2 tablespoon dried)
  • 1 sprig of oregano (or 1/2 tablespoon dried)
  • 1 tablespoon apple cider vinegar
  • 2 cans of crushed tomatoes
  • 1/2 teaspoon of sugar
  • Salt and pepper

For the Filling:

  • 15 lasagna plates (make sure they are vegan)
  • 1 eggplant
  • 8.8 ounces of mushrooms
  • 1.7 ounces of cherry tomatoes
  • Some fresh basil


  1. If you forget to soak the cashew nuts overnight, you can also cook them in water for about 5 minutes. Then they also soften.
  2. Pour cashew nuts and other ingredients for the vegan cheese in a mixer or in a bowl if you're using a hand blender. Mix until the cashew nuts begin to mix with the water and the other ingredients. Pour into a saucepan and heat to medium temperature. When it begins to get firm, you stir around at the bottom of the saucepan with wooden spoon. After a few minutes, you get t a delicious sticky and cheesy texture. Set aside and allow to cool.
  3. Finely chop the chili and the garlic cloves. Fry in a medium-sized saucepan with some cooking oil. Add tomato puree, bay leaves, thyme, and oregano. Fry for a few seconds. Then add the apple cider vinegar and allow to boil into the mixture. Then add the crushed tomatoes, sugar and let it simmer.
  4. Boil the lasagna plates.
  5. Chop the mushrooms and eggplant and fry until they get a nice golden color.
  6. Set the oven to 440°F. Assemble the lasagna in an oven-proof form. Start with the tomato sauce. Then the lasagna plates, tomato sauce, the vegan mozzarella, eggplant, and mushrooms. Finish with a layer of lasagne plates, tomato sauce, vegan cheese and top it off with cherry tomatoes. Bake in the oven for about 25-35 minutes. Watch it so that it does not burn.

Nutritional Information

Calories: 531 | Carbs: 96g | Fat: 9g | Protein: 22g | Sugar: 22g | Sodium: 98mg Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.