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Vegan Pesto Lasagna

Prep Time: 35 minutes
Cook Time: 35 minutes
Soak Time: 4 hours
Total Time: 5 hours 10 minutes
Servings: 6
Calories: 614kcal



  • 1-1/2 cups raw cashews
  • 1 TBS apple cider vinegar unfiltered
  • 2 TBS ant non-dairy nut or seed milk
  • 2 tsps sea salt


  • 3 cups packed fresh basil leaves
  • 1/2 cup walnuts lightly toasted
  • 2 cloves garlic
  • 1 TBS white miso
  • 1 TBS nutritional yeast
  • 1/2 tsp freshly ground pepper
  • 1/4 tsp sea salt more if needed
  • 1/2 lemon squeezed juice
  • 1/2 cup extra virgin olive oil


  • 1 box any lasagna noodles
  • 2 tsps sea salt
  • 2 medium zucchini
  • 1-1/2 TBS olive oil more if needed
  • 1 small bunch kale chopped
  • 1 bunch fresh parsley minced
  • 1/4 cup diced tomatoes optional
  • 2 cups vegan ricotta from this recipe
  • 1 cup vegan pesto from this recipe


  • Assemble all your ingredients before you begin.


  • Place the cashews in a bowl and cover them with filtered water. Soak for 4 or more hours.
  • Drain the cashews and place them in a food processor. Add the vinegar, non-dairy milk, and salt. Process until mostly smooth with a few chunky bits.


  • Place the basil, walnuts, garlic, miso, nutritional yeast, pepper, salt, and lemon juice in a food processor. With the motor running, drizzle in the olive oil until you have a coarse but grainy and consistent paste. Scrape down the sides of the processor if needed.
  • Adjust the salt and pepper seasoning to taste. Check the seasoning and add more ground pepper and salt if needed.


  • Bring a large pot of water to a boil over medium-high heat. Season the water generously with salt. Add the lasagna noodles and cook until just al dente. Drain the noodles in a colander and give a quick rinse in cool water to stop the cooking.
  • Slice the zucchini into long thin planks. In a skillet on medium heat, add the oil and cook the zucchini until just tender, approximately 2 minutes per side. Drain on paper towels.
  • Chop the kale into bite-sized pieces. Mince the parsley. In a mixing bowl, combine the cashew ricotta with the kale and parsley.
  • Preheat your oven to 375°F.
  • Take a square or rectangular glass baking dish and lightly oil the bottom and sides. Assemble the lasagna: one layer of noodles, 1/4 quarter of the pesto, 1/4 of the ricotta, and 1/3 of the zucchini. Repeat until you have 4 layers of pasta. The top layer of noodles will get 1/4 of the pesto and 1/4 of the ricotta. Tope the entire lasagna with the diced tomatoes.
  • Cover the lasagna with aluminum foil. Place it in the oven and bake for 35 minutes until bubbling.
  • Allow the lasagna to cool slightly so it will set up before digging into it. Enjoy while still warm.



Calories: 614kcal | Carbohydrates: 67g | Protein: 17g | Fat: 32g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Sodium: 1786mg | Potassium: 702mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3745IU | Vitamin C: 54mg | Calcium: 120mg | Iron: 4mg