Piled High Vegan Lasagna


Every year when I was a child I would tell my mother that I wanted lasagna for my birthday dinner.  I just loved all the sauce and noodles and ooey gooey cheese.  My mother would mix hamburger and sausage in it and it would be spicy and delicious.

But since I don’t eat white pasta, meat, or cheese anymore (and I actually like vegetables now) I thought I would never have that satisfied, full of lasagna, feeling again.  Boy was I wrong.

This lasagna has layer upon layer of flavor and goodness baked into it.  Don’t be scared off by the list of ingredients or number of layers.  It doesn’t take that long to make and you will have lots of leftovers to last all week 🙂


8 whole wheat lasagna noodles
1 jar organic, low sugar marinara sauce
1/4 diced yellow onion
3-4 garlic cloves
2 zucchini
1 1/2 cups raw walnuts
1/4 cup sun-dried tomatoes packed in oil
1 1/2 cups baby spinach leaves
1 cup raw cashews
1/3 cup pine nuts
juice of 1 lemon
1/4 cup nutritional yeast
1/2 cup water
sliced roasted red peppers (about 4 pepper halves)
about 15 fresh basil leaves
sea salt
black pepper
olive oil
dried parsley


Saute onion and garlic in olive oil and add to sauce.  Set aside.

Boil lasagna noodles according to package instructions.  Set aside.

Slice zucchini into long strips, lightly salt and pepper, cook slightly in large frying pan with some olive oil until just starting to soften.  Set aside.

Put walnuts and sun-dried tomatoes in food processor and process until you get a meat like texture.  Set aside.

Put cashews, pine nuts, nutritional yeast, lemon juice, and water into food processor and process until creamy cheese texture.  You may need to scrape down the sides a few times.  Set aside.

In a casserole pan place 1 cup of sauce and spread around.  Place one layer of noodles (1/3 of the noodles) over the sauce and then layer the zucchini on top.


Spread a layer of walnut “meat” (using half) on the zucchini and then layer with spinach leaves.


Place another layer of noodles on top of the spinach and then spread the “cheese” on top.


Layer the roasted red peppers on top of the cheese and then add the other half of the walnut meat.  Place all of the basil leaves on top.


Place the last 1/3 of noodles on top of the basil layer and then top with the remaining sauce and sprinkle on some dried parsley.

Cover with aluminum foil and bake at 350 degrees for 30 minutes.  Uncover and cook another 10 minutes.  Let rest 10 minutes before cutting.


Choosing healthy living over dying 🙂


2 thoughts on “Piled High Vegan Lasagna

  1. Hi I do enjoy your postings. I have a question regarding the ingredients of this recipe. Is there a suitable substitute for nutritional yeast. I am told I am allergic to yeast. (In addition to a few other foods 😦 ( I would use Zucch in place of the gluten noodles)

    Joy D Brown joy.joyworks@gmail.com

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