Vegan Baked Mediterranean Lasagna

Sharon Palmer

This Vegan 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.

Step-By-Step Guide:

Sauté vegetables and seasonings in olive oil. Add marinara sauce and water.
Prepare Cashew ricotta by blending together soaked cashews, plant-based milk, lemon juice, nutritional yeast, and garlic.
Assemble vegetable sauce, shredded plant-based cheese, cashew ricotta, and lasagna noodles. In the bottom of a baking dish sprayed with nonstick cooking spray, add one layer of lasagna noodles.
Top with one-third vegetable sauce.
Top with one-third cashew ricotta and one-third shredded plant-based cheese. Repeat layers two more times.
Sprinkle with bread crumbs, cover with foil, and bake for 1 hour. Remove foil and bake for 15 additional minutes.
Remove from oven, slice into squares and enjoy!

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Vegan Baked Mediterranean Lasagna

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  • Author: The Plant-Powered Dietitian
  • Prep Time: 35 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: 2 hours
  • Yield: 8 servings 1x
  • Diet: Vegan


This easy Vegan Baked Mediterranean Lasagna is rich with the warm, sunny flavors of the Mediterranean, and is completely plant-based.



Cashew Ricotta:

Mediterranean Vegetable Sauce:

Pasta and Toppings:

  • 9 sheets (1.4 ounces each, about 3 ½” x 4 1/2 “) dry lasagna noodles, about 12 ounces total (whole wheat, preferred)
  • 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 30 minutes. 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 8 squares.

  • Category: Entree
  • Cuisine: Mediterranean, Italian, American


  • Serving Size: 1 serving
  • Calories: 474
  • Sugar: 12 g
  • Sodium: 396 mg
  • Fat: 19 g
  • Saturated Fat: 4 g
  • Carbohydrates: 68 g
  • Fiber: 14 g
  • Protein: 14 g

Keywords: vegan lasagna, healthy lasagna, vegetable lasagna

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

Cauliflower Spinach Lasagna
Swiss Chard Basil Lasagna
Baked Mediterranean Lasagna

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