• Servings: 4-6
  • Difficulty: easy
  • Print

An easy and comforting lasagna.


– 1 onion
– 3 garlic cloves
– 10 medium size mushrooms
– 2 zucchinis
– 1 red bell pepper
– 2 cups of spinach
– 2 carrots
– 2 celery sticks
– 1/3 cup of basil
– 400g of canned tomatoes
– ½ cup of tomato purée
– spices (2 teaspoons each): Nutritional yeast oregano, basil, salt, pepper, and paprika
– ¼ cup of veggie broth


Bechamel sauce
– 3/2 cups of cashews (soaked for a minimum of 2 hours)
– 1/3 cups of nutritional yeast
– 2 tsp of lemon juice
– 1 tsp of garlic powder or 1 fresh minced garlic clove
– 1 tsp of onion powder
– 1/3 cup of water (more if needed)
– a pinch of salt and pepper


Nut parmesan
– 1/2 cup of your preferred nut (cashew or blanched almonds work really well)
– 1/8 cup of nutritional yeast
– 1 tsp of salt
– 1 tsp of garlic powder
– 1 tsp of onion powder
Place all the ingredients in a blender and pulse to get that parmesan texture (be careful not to overdo it and make nut butter)


  1. Chop all of your vegetables and mince the garlic
  2. Heat a big pan with half of the veggie broth
  3. sauté the chopped onions with the garlic for a few minutes or until brown
  4. Add all of the vegetables, the canned tomatoes, tomato purée and spices to the pan.
  5. Stir and allow to simmer until all the veggies are cooked through. (about 20 min) Preheat the oven to 220 degrees Celsius.
  6. Prepare your béchamel sauce by placing all your ingredients in a blender (we use a NutriBullet) and mix until smooth.
  7. When the veggies are ready, you can assemble your lasagna by placing the veggie mix in a casserole and then a layer of lasagna pasta sheets (make sure there are no eggs in it ) then the béchamel sauce on top. Repeat until your tray is full finish with the béchamel and top it with some cashew parmesan.
  8. Cook in the oven for about 30 min.

    Bonne appétit

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