Baked Mediterranean Lasagna (Vegan)

Sharon Palmer

This Baked Mediterranean Lasagna is rich with the warm, sunny flavors of the Mediterranean: basil, eggplant, zucchini, artichokes, bell peppers, tomatoes, olives, and garlic. It’s complemented with a creamy cashew ricotta and melted plant-based cheese.


Baked Mediterranean Lasagna (Vegan)

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)

  • Author: The Plant-Powered Dietitian
  • Yield: 12 servings 1x


Cashew Ricotta:

Mediterranean Vegetable Sauce:

Pasta and Toppings:

  • 9 sheets (1.4 ounces each, about 3 ½” x 4 1/2 “) dry lasagna noodles, whole wheat (about 12 ounces total)
  • 1 cup shredded mozzarella-flavored plant-based cheese
  • 2 tablespoons whole wheat bread crumbs, dairy-free


  1. To make Cashew Ricotta: Place cashews in a bowl and cover with water. Soak for 2 hours. Drain water, place in blender or food processor container with soy milk, lemon juice, nutritional yeast, and garlic. Process until fairly smooth, scraping down sides (should have a slight pebbly texture, like ricotta). Season if desired with salt. Set aside.
  2. To make Mediterranean Vegetable Sauce: Pour olive oil in a large saucepan or heavy pot. Add onion, eggplant, zucchini, bell pepper, and garlic and sauté for about 8 minutes. Add basil, artichokes, olives, Italian seasoning, black pepper, balsamic vinegar and sauté for an additional 2 minutes. Add sauce and water and bring to a simmer. Remove pan from heat.
  3. 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 12 squares.


  • Serving Size: 1 serving
  • Calories: 229
  • Sugar: 4 g
  • Sodium: 206 mg
  • Fat: 13 g
  • Saturated Fat: 3 g
  • Carbohydrates: 23 g
  • Fiber: 5 g
  • Protein: 10 g
  • Cholesterol: 5 mg

For more plant-based lasagna recipes, check out some of my favorites here:

Cauliflower Spinach Lasagna
Swiss Chard Basil Lasagna
Baked Mediterranean Lasagna

This post may contain affiliate links. For more information click here.

Leave a Reply

Your email address will not be published. Required fields are marked *