This vegan lasagna is cozy, creamy, and full of flavor.
It’s got sweet roasted pumpkin, earthy spinach, and a dreamy cashew cheese that brings it all together.
If you’re trying to eat more plant-based or just want something warm and comforting, this one hits the spot.
What You’ll Need
- 9 lasagna noodles (no-boil or regular)
- 3 cups peeled and cubed pumpkin
- 1 tablespoon olive oil
- 2 cups fresh spinach
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- Salt and pepper to taste
- 1 teaspoon dried thyme
- ½ teaspoon ground nutmeg
- 1 cup raw cashews (soaked 4 hours or overnight)
- ½ cup water
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil (for sautéing)
- Fresh basil for garnish (optional)
Ingredients
Why I Love This Recipe
This lasagna came from a rainy weekend when I had a leftover pumpkin and a bunch of spinach in the fridge. I didn’t want to make another soup, so I layered it all up—and it worked!
- It’s cozy and feels like fall in every bite
- Totally dairy-free but still creamy and rich
- The cashew cheese is magical—it pulls everything together
- Leftovers taste even better the next day
- It looks super impressive, but it’s pretty easy to make
Servings and Time
- Servings: 6
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
Macros (per serving, approx.)
- Calories: 380
- Protein: 13g
- Carbs: 41g
- Fat: 19g
- Fiber: 5g
Why This Recipe Works (Quick Science)
- Cashews mimic cheese: Soaked cashews blend into a creamy base that behaves like ricotta when baked
- Pumpkin holds moisture: It keeps the lasagna from drying out, especially when using no-boil noodles
- Spinach adds texture: Wilted spinach gives a nice contrast to the softness of pumpkin and noodles
Common Mistakes
- Not soaking the cashews long enough – Makes the cheese gritty
- Skipping the seasoning in each layer – You’ll miss depth of flavor
- Overloading the layers – Too thick and it won’t cook evenly
- Not covering with foil for part of the bake – Dries out the top
What to Serve With
- A crisp green salad with lemon vinaigrette
- Warm garlic bread or focaccia
- Roasted Brussels sprouts or steamed broccoli
- A glass of dry white wine or sparkling water with citrus
FAQ
Can I freeze this?
Yes! Freeze it before or after baking. Let it cool fully, wrap tightly, and freeze for up to 3 months.
Do I need to cook the noodles first?
If you use no-boil noodles, no need. For regular noodles, boil them first until al dente.
Can I use canned pumpkin?
Yes, use about 1.5 cups of canned pumpkin purée instead of roasting your own.
What can I use instead of cashew cheese?
Store-bought vegan ricotta works, or tofu blended with lemon juice and garlic powder.
Pro Tips
- Soak cashews overnight or use boiling water to quick-soak for 30 minutes
- Season each layer lightly—salt, pepper, and nutmeg go a long way
- Let the lasagna rest 10–15 minutes after baking for cleaner slices
- If using fresh lasagna sheets, reduce baking time by 10 minutes
- Add a sprinkle of vegan parmesan or breadcrumbs on top for crunch
Tools Required
- 9×13″ baking dish
- Blender or food processor
- Sauté pan
- Medium pot (if cooking noodles)
- Knife & cutting board
- Foil
- Spatula
Substitutions and Variations
- Butternut squash instead of pumpkin
- Kale or chard instead of spinach
- Almonds or sunflower seeds for cashews (texture will vary)
- Gluten-free noodles if needed
- Add a layer of mushrooms or lentils for more protein
Make Ahead Tips
- Roast pumpkin and blend cashew cheese a day ahead
- Assemble lasagna and refrigerate up to 24 hours before baking
- Bake fully and reheat individual slices as needed
How to Make It
Step 1: Roast the Pumpkin
Preheat oven to 400°F (200°C). Toss 3 cups peeled and cubed pumpkin with 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and ½ teaspoon dried thyme. Spread on a baking sheet and roast for 25–30 minutes until soft and golden.
Step 2: Make the Cashew Cheese
Drain 1 cup soaked cashews. Add to blender with ½ cup water, 2 tablespoons lemon juice, 2 tablespoons nutritional yeast, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt. Blend until very smooth and creamy.
Step 3: Sauté the Spinach
In a pan, heat 1 tablespoon olive oil. Add 1 diced onion and 3 minced garlic cloves. Cook 3–4 minutes until soft. Add 2 cups fresh spinach and cook until wilted, about 2 minutes. Season with ¼ teaspoon salt and 1 pinch nutmeg.
Step 4: Cook the Noodles (if using regular)
If using regular lasagna noodles, bring a pot of salted water to boil. Cook 9 noodles until al dente, about 8–10 minutes. Drain and lay flat on parchment to prevent sticking.
Step 5: Assemble the Lasagna
Lower oven to 375°F (190°C). In a greased 9×13” dish, layer:
- A thin layer of pumpkin
- 3 noodles
- Half the cashew cheese
- Half the spinach mixture
Repeat. End with noodles, pumpkin, then a final swirl of cashew cheese.
Step 6: Bake the Lasagna
Cover the dish with foil and bake for 25 minutes. Remove foil and bake uncovered for 10–15 more minutes until top is golden and bubbly. Let it rest for 10 minutes before slicing.
Leftovers & Storage
- Store in the fridge up to 4 days
- Reheat slices in microwave or oven at 350°F until hot
- Freeze individual slices tightly wrapped for up to 3 months
Conclusion
This pumpkin and spinach vegan lasagna is pure comfort. It’s rich, creamy, and feels like a warm hug in every bite. Try it this weekend, and don’t forget to leave a comment with how it turned out or any questions you’ve got—I’d love to hear from you!