Lasagna: Cashew and cauliflower sauce layered with our soybean lasagna sheets and aubergine, zucchini and shiitake mushrooms, topped with fresh dill

This is one of our favorite plant based lasagna recipes ever, it's packed with deep flavor from the creamy cashew and cauliflower sauce mixed with the roasted vegetables and sauteed mushrooms. It's also completely gluten free and vegan, a perfect dish to serve at a dinner party to impress friends and family. 

Of course we build the lasagna using our organic lasagna sheets from soybeans, which are packed with protein and fibers, then we top each layer with roasted veggies and mushrooms, spoon over the sauce and finish it for 30 minutes in the oven. 




  • Roasted cashews
  • Cauliflower
  • Smoked paprika
  • Salt and pepper 
  • Olive oil

How do you like your pasta?

We have a 3 ways we recommend preparing our lasagna sheets to make your perfect lasagne.

  • Al dente (bouncy pasta): Assemble your lasagna using our dry sheets straight from the box.
  • Fork ready (softer pasta)Gently simmer the lasagna sheets in lightly salted hot water for 15 minutes
  • Classic (classic lasagna doneness): Pre soak the lasagna sheets overnight in water. 


1. Slice the zucchini, aubergine and cherry tomatoes. Chop garlic and season with salt, pepper, thyme and olive oil. Mix it all together in ovenproof pan and roast in preheated oven for 25 minutes at 180°C/300°F.

2. Chop shiitake mushrooms and pan fry for 5 minutes. 

3. Chop cauliflower into large pieces and cook in boiling water for 5 minutes. Strain water and put into blender together with cashews. Avoid adding to many cashews at a time in the blender. Blend at high until it reaches a smooth consistency.  

4. In a lasagna tray, layer pasta sheets, roasted vegetables and mushrooms, top with the cauliflower and cashew sauce. Repeat as many layers as you like. There is no need to grease or oil the pan as the gluten free lasagna sheets will not stick. Make sure the top layer is completely covered in sauce. Garnish top with yellow bell peppers. 

Garnish with fresh dill and try serve with a crispy green salad.


If you try this recipe, let us know! Leave a comment, give suggestions on ways you tweak it to your taste, and don’t forget to tag a photo #informedeaters so we can see. Thanks!