January 15, 2026

WFPB Vegetable Lasagne Recipe

Here’s yor WFPB vegetable lasagne recipe.

This recipe is oil-free and low-sodium. It features a cashew-based “ricotta” and a veggie-rich tomato sau

Table of Contents

Ingredient	Quantity	Note
Crushed Tomatoes (no salt added)	2 (28 oz) cans	The cornerstone of the sauce.
Onion, diced	1 large	Sautéed dry (or in a splash of water/broth) for flavor.
Garlic, minced	4-6 cloves	The more, the merrier!
Zucchini, diced	2 medium	Adds texture and moisture.
Mushrooms (e.g., cremini), sliced	16 oz	Provides a deep, umami flavor.
Carrots, shredded or finely diced	1 cup	Adds natural sweetness and color.
Red Bell Pepper, diced	1 large	For color and Vitamin C.
Dried Basil, Oregano, Thyme	1 tsp each	Classic Italian herb blend.
Red Pepper Flakes (optional)	1/4 tsp	For a little heat.
Vegetable Broth (no salt added)	1/2 cup	For dry-sautéing and thinness.

Ingredient	Quantity	Note
Raw Cashews, soaked	1 cup	Soak in hot water for 30 min, then drain. Essential for creaminess.
Tofu (extra-firm, pressed)	1 block (14 oz)	Adds protein and body; crumble it up.
Nutritional Yeast	1/4 cup	Provides a cheesy, savory flavor.
Lemon Juice	2 Tbsp	Brightens the flavor and mimics the tang of cheese.
Garlic Powder	1 tsp
Dried Basil & Oregano	1/2 tsp each
Plant Milk (unsweetened, unflavored)	1/4 – 1/2 cup	To help blend the cashews smooth.

Ingredient	Quantity	Note
Whole Wheat Lasagne Noodles	9-12 sheets	Choose whole grain for fiber and nutrients.
Fresh Spinach	5 oz package (or 5 cups)	No need to pre-cook; it wilts in the oven.

Boil the lasagne noodles according to package directions until al dente (slightly firm). Drain and set aside.

Dry Sauté: Heat a large pot or Dutch oven over medium heat. Add the diced onion with a splash of vegetable broth or water (instead of oil). Cook until translucent (5-7 minutes).
Build the Flavor: Add the garlic, zucchini, mushrooms, carrots, and bell pepper. Cook the vegetables until they soften, which takes about 10 minutes. If they stick, add small amounts of broth.
Simmer: Stir in the crushed tomatoes, herbs, and red pepper flakes. Bring to a simmer, then reduce heat and cook, uncovered, for about 15-20 minutes to let the flavors deepen.

Blend the Cream: In a high-speed blender, combine the soaked cashews, lemon juice, nutritional yeast, garlic powder, and plant milk. Blend until perfectly smooth and creamy.
Combine: In a bowl, add the smooth cashew cream and the crumbled tofu. Gently mix with a fork, incorporating the dry herbs. Do not overmix. This is your nutrient-dense, high-protein cheese substitute.

Preheat the oven to 375^F or 190^C.
Bottom Layer: Spread a thin layer of the tomato-vegetable sauce on the bottom of 9 X 13-inch baking dish.
Layer 1: Place 3-4 lasagne noodles over the sauce.
Layer 2 (Ricotta): Drop spoonfuls of the WFPB “ricotta” over the noodles and gently spread it out.
Layer 3 (Greens): Spread about half of the fresh spinach evenly over the ricotta.
Layer 4 (Sauce): Spoon about a quarter of the remaining tomato-vegetable sauce over the spinach.
Repeat: Add another layer of noodles, the remaining ricotta, the remaining spinach, and a second layer of sauce.
Top Layer: Finish with a final layer of noodles and the rest of the tomato-vegetable sauce.

5. Bake

Cover the dish tightly with aluminum foil.
Bake for 30 minutes.
Uncover and bake for another 10-15 minutes, or until the sauce is bubbly and the top is slightly caramelized.
Rest: Let the lasagne rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.

Whole Grains: Uses whole wheat noodles for more fiber, B vitamins, and complex carbs instead of refined white flour.
No Added Oils: All vegetables are dry-sautéed or cooked in broth. This method cuts out empty calories and saturated fat from added oils.
Nutrient-Dense Cream: This “ricotta” is made from whole, raw cashews. They offer healthy fats, magnesium, and Vitamin K. It also has tofu for complete protein and calcium. This makes it a great alternative to high-fat dairy cheese.
Veggie-Focused: This sauce has 5 different vegetables. It boosts your daily fiber, vitamins, and antioxidants.
Low Sodium: Relies on herbs, spices, garlic, onion, and lemon juice for flavor, keeping added sodium levels minimal.

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