Overnight Lasagna
It’s not only a vegan gluten free lasagna, but it’s easy to make. Prepare it the day before and refrigerate overnight. Absolutely delicious!
Servings Prep Time
8servings 45minutes
Cook Time
Servings Prep Time
8servings 45minutes
Cook Time
Sauce Ingredients (Or Use 2 Jars Marinara)
“Meat” Mixture Ingredients (Or Use Cooked Mashed Brown Lentils)
Cashew “Ricotta” Ingredients (Or Use Tofu)
Lasagna Ingredients
Sauce Ingredient Prep
  1. Prepare the Cashew Cream ahead of time.
  2. Chop the shallots and mince the garlic. Keep separate.
  3. On a cutting board, smash the fennel seeds with a hammer or heavy pan. This is also a good use for your old meat clever if you have one. Don’t use a grinder.
  4. Open the crushed and strained tomatoes.
  5. Add the tomato paste and spices to a small bowl and set aside.
Let’s Cook the Sauce
  1. Heat 1/4 cup vegetable broth in a large saucepan over medium heat.
  2. Add the shallots and cook until soft and semi-translucent. About 3 minutes.
  3. Add the garlic to the shallots. Sauté for 1 minute.
  4. Add the crushed and strained tomatoes, tomato paste and spices to the pan. Stir well.
  5. Simmer covered for 10 minutes or until heated.
Lasagna Ingredient Prep
  1. Heat 2 tbsp vegetable broth in a medium skillet over medium heat.
  2. Add the beefy crumbles to the skillet along with 1/4 tsp salt and onion powder. Stir to mix. Heat until warmed through.
  3. Make the Cashew “Ricotta” by adding 1/2 tsp of salt, 1 tbsp dried basil and 1 tbsp dried oregano to the 2 cups cashew cream and stir to mix well.
Lasagna Assembly
  1. Put 1/4 of the spaghetti sauce on the bottom of a non-greased 9″x13″ baking dish.
  2. Add 1 layer of lasagna noodles over the sauce in the baking dish.
  3. Spread 1/2 of the cashew cream (about 1 cup) evenly over the lasagna noodles.
  4. Spread 1/2 of the beefy crumbles evenly over the cashew cream.
  5. Cover with 1/4 of the sauce and repeat by adding another layer of noodles, cashew cream, beefy crumbles and 1/4 of the sauce.
  6. Add another layer of noodles and the remaining sauce. If you’re low on sauce, you can use a jar of marinara. You want to use plenty of sauce.
  7. Cover the baking dish and place in the refrigerator overnight.
Let’s Cook the Lasagna (the next day)
  1. Remove the lasagna from the refrigerator 30 minutes before cooking to allow the baking dish to warm to room temperature.
  2. Preheat oven to 350 degrees.
  3. Bake the lasagna covered with aluminum foil for 45 minutes.
  4. Remove foil and sprinkle with a little garlic salt (optional) and oregano.
  5. Optionally sprinkle with vegan shredded mozzarella and vegan parmesan. To reduce the fat from oil, skip the cheese and/or use some nutritional yeast.
  6. Bake uncovered for another 15 minutes or until it bubbles in the center and the cheese is melted.
  7. Let stand 15 minutes before serving.
  8. Optionally heat 2 cups of extra sauce or marinara on the stove and ladle some over the lasagna when you serve it. That really makes this look like restaurant lasagna!
Recipe Notes

Serving size is 1 piece of lasagna about 3″ x 4 1/2″.

Helen’s Hints:

  • Buy an additional small jar of sauce for the table, just in case of dryness.
  • Really think an 8 oz package of noodles is enough. I had some left over.
  • I also took it out of the refrigerator about 1/2 hour before baking. Mainly, I wanted to let the dish warm to room temp. before putting into hot oven.
  • Hope you like it ——– I don’t !!!

Helen hated Italian food. Lucky for us, she didn’t hate cooking it or sharing this delicious recipe with my mom, which I’ve converted from high-cholesterol to no-cholesterol vegan gluten free lasagna.