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Vegan Lasagna
(Published: )
Prep Time Cooking Time Servings
6 people
  • 1 pkg lasagna noodles
  • 1 1/2 cups veggie ground round
  • 5 oz organic baby spinach
  • 4 cups shredded white vegan cheese
  • 1 jar pasta sauce
  • 1 cup unsweetened cashew milk
  • 2 tsp apple cider vinegar
  • 2 tsp lemon juice
  • 1 tsp Italian seasoning
  • 1 tsp minced garlic

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  1. Grease a 9 x 13 pan

  2. In boiling water, add lasagna noodles just long enough to make them pliable

  3. Drain immediately

  4. In a separate container add garlic, Italian seasoning, vinegar, and lemon juice to cashew milk

  5. Mix well and set aside

  6. Place lasagna noodles on the bottom of pan to cover

  7. Spread half the package of beefless ground over noodles

  8. Spread ½ box of spinach leaves evenly over beefless ground

  9. Spread ½ jar of pasta sauce evenly over spinach

  10. Sprinkle 1/3 of the grated cheese over pasta sauce

  11. Repeat process again but this time finish it by covering it with all remaining cheese

  12. Carefully pour cashew milk mixture evenly over entire dish

  13. Bake for 40 minutes at 350 degrees loosely covered with aluminum foil.

  14. Remove foil and bake for an additional 15 minutes.

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