This is a cheesy and mouth-watering recipe for those who are going to a Friendsgiving or other gatherings but are limited on money, equipment, and ingredients. The best part is that this lasagna is vegan and vegetarian-friendly so everyone can enjoy it!

Jessica Ko / Daily Nexus

Prep Time: About 10 minutes 

Cook Time: 1 hour 

Yield: 8 to 10 servings 

For the Dish:

  • 2 cups savory cashew cream, instructions are further in the recipe
  • 4 cups of your favorite marinara sauce
  • 1 package no-boil lasagna noodles (such as DeLallo Whole Wheat Lasagna)
  • 1/2 cup water


Savory Cashew Cream (Imitation Ricotta):

  • 2 cups raw cashews 
  • 1 cup of water
  • 1 heaping tablespoon nutritional yeast
  • 1 teaspoon salt
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon chickpea miso, optional (any light miso will work)


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Blend all ingredients for the savory cashew cream in a high-speed blender or food processor until creamy and smooth.
  3. Thin the savory cashew cream with water until it is a pourable consistency.
  4. Spread one cup of marinara sauce in the bottom of a 13-by-9 inches casserole dish.
  5. Layer four or five lasagna sheets over the sauce, overlapping as needed to fit.
  6. Pour ¾ cup of savory cashew cream over the marinara sauce. Repeat with noodles, ricotta, marinara, and cashew cream.
  7. Set aside the remaining ½ cup of cashew cream.
  8. Cover the casserole dish tightly with aluminum foil and bake for 30 minutes.
  9. Remove foil and pour on the remaining cashew cream.
  10. Bake uncovered for 20 minutes. If desired, broil the top for three to four minutes until browned.
  11. Let lasagna stand for about 15 minutes and then dig in.

Jessica Ko / Daily Nexus