The ultimate vegan lasagne

Perfect for Veganuary and dairy-free diets

Jessica Prescott's vegan lasagne from Vegan Goodness

This delightfully messy vegan recipe from Jessica Prescott’s Vegan Goodness is fun to make with friends or even the kids. Just allocate a different part of the lasagne prep to each person and then build it, bake it – and eat it.


  • 1 portion of fresh tomato Napoli sauce
  • 2 portions of cashew cream
  • 1 garlic clove, peeled and finely chopped
  • ½ teaspoon ground nutmeg
  • 3 large courgettes
  • Avocado oil, to brush the pan
  • Sea salt
  • Olive oil
  • 1 shallot, peeled and finely chopped
  • 200–400g brown mushrooms, finely sliced
  • A large bunch of chard or kale
  • 235g snow peas, freshly shelled or frozen
  • Enough lasagne sheets to make 3 layers in your chosen dish
  • A small handful of pine nuts or hemp seeds
  • Basil leaves, to garnish

For the cashew cream

  • 100g of cashew nuts, soaked overnight and blended

  • For the fresh tomato Napoli sauce

    • Olive oil
    • 2 shallots, peeled
    • 3–5 garlic cloves, peeled
    • 1 kg tomatoes
    • 10–20 black olives
    • 1 tablespoon tomato paste
    • A handful of flat-leaf (Italian) parsley
    • Sea salt and freshly ground black pepper


Make the cashew cream

1. Soak 100g of cashew nuts in water overnight or boil for 15 minutes. Blend until smooth with ¼ teaspoon ground nutmeg, adding a little water if needed for a runnier consistency. This recipe requires two portions.

Make the fresh tomato Napoli sauce

2. Dice the tomatoes into small cubes, finely chop the shallots and garlic and add to an oiled pan on a medium heat. Slice the olive flesh away from the olive stones and then chop a little more so you have lots of little pieces of olive. Add to the pan. Stir the tomato paste into the sauce and allow it to simmer away on a medium-low heat for 10 minutes. Finely chop the parsley and add to the sauce, then season to taste.

Prepare the vegetables.

3. Preheat the oven to 180°C (350°F/Gas mark 4).

4. Heat a chargrill pan to high. Cut the courgettes into 5 mm (¼ in) thick slices on a long diagonal. Brush the grill pan with avocado oil, place the courgette slices over it and sprinkle them with salt. Allow to cook for 4–5 minutes or until grill lines appear. Flip and cook for another 4–5 minutes and then transfer to a plate and repeat with the remaining slices.

5. Heat a little olive oil in the bottom of a saucepan over a medium heat. Add the chopped shallots and cook for a few minutes. Next add the mushrooms and stir until they begin to release liquid.

6. Remove the thick stems from the chard or kale, cut the leaves in half and then into thin slices and add to the shallot and mushroom mix.

7. Place the peas in a saucepan of cold water and cook them on a high heat. When the water is boiled, the peas are ready – regardless of whether they were fresh or frozen.

Assemble the lasagne

8. Build the lasagne by covering the bottom of your dish with lasagne sheets. Spoon a third of the tomato sauce over the sheets. Top with the peas. Pour a third of the cashew cream over.

9. Place another layer of lasagne sheets over the pea layer, another third of the tomato sauce, the shallot, mushroom and chard mix and then another third of the cashew cream.

10. Finish with a layer of lasagne sheets and the remainder of the tomato sauce. Arrange the courgette slices nicely over the top and drizzle over the remaining cashew cream. Top with a sprinkling of hemp seeds or pine nuts.

11. Cook the lasagne, covered, in the oven for 45 minutes and uncovered for a further 15 minutes. Allow to sit for 10 minutes before serving. Top with few leaves of fresh basil, to garnish.

Vegan Goodness: Delicious plant-based recipes that can be enjoyed everyday by Jessica Prescott (Hardie Grant, £15) Photography © Jessica Prescott.

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