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Vegan Lasagna

You're going to love this easy healthy lasagna!
Print Recipe


  • 1 jar 25-ounce of tomato sauce (approximately 3 cups)
  • 1 package 10-ounces of lasagna noodles (I used gluten-free rice noodles from De Boles)
  • 1 medium eggplant thinly sliced
  • 2 medium zucchini thinly sliced
  • 1 can 14-ounces of artichoke hearts in water
  • 1 can 2.5-ounces of slivered olives
  • 2 cups of cashew cream sauce*
  • Fresh spinach or basil to garnish


  • Preheat the oven to 350 degrees Fahrenheit
  • Slice eggplant and zucchini into long thin pieces

Layer lasagna as follows

  • Tomato Sauce
  • Noodles
  • Eggplant
  • Cashew Cream
  • Noodles
  • Artichokes and Olives
  • Tomato Sauce
  • Noodles
  • Zucchini
  • Cashew Cream
  • Noodles
  • Cashew Cream
  • Tomato Sauce
  • Cover with a layer or parchment paper, then tin foil
  • Bake lasagna for one hour
  • Enjoy!


**Click link below to learn how to make Cashew Cream Sauce
Choose Organic ingredients when possible
I love the gluten-free pasta noodles from De Boles because you do not need to cook them ahead of time!!
Servings: 8
Author: Healthy Grocery Girl