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Vegan “Cheeseburger” Lasagna Recipe

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4.8 from 118 reviews

This Vegan “Cheeseburger” Lasagna is a creative plant-based twist on the classic comfort food. Featuring a hearty lentil-walnut “meat” layer, creamy cashew cheese sauce, tangy dill pickles, and traditional lasagna noodles, it combines the flavors of a cheeseburger into an Italian-style casserole. Baked until bubbly and topped with optional sesame seeds, this dish offers a delicious, satisfying meal perfect for vegans and anyone craving a unique, flavorful lasagna.

Ingredients

For the Lentil-Walnut “Meat”

  • 1 cup cooked brown lentils
  • 1 cup finely chopped walnuts (or sunflower seeds/mushrooms)
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 2 tablespoons soy sauce (or tamari/coconut aminos)
  • 1 tablespoon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • Salt and pepper, to taste

For the Cashew Cheese Sauce

  • 1½ cups raw cashews (soaked 4+ hours or boiled 10 minutes)
  • 1 cup unsweetened plant-based milk
  • 3 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon turmeric (for color)
  • Salt, to taste

Other Layers

  • 9 lasagna noodles, cooked and drained (or no-boil noodles)
  • ½ cup chopped dill pickles
  • 1 tomato, thinly sliced
  • Sesame seeds, for topping (optional)
  • Shredded lettuce, for serving (optional)

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and prepare for assembly.
  2. Make the “Meat”: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 5 minutes until softened, then stir in minced garlic and cook for an additional 30 seconds. Mix in tomato paste, soy sauce, mustard, smoked paprika, onion powder, salt, and pepper, cooking until fragrant. Add the cooked lentils and finely chopped walnuts, stirring well and cooking for 2–3 minutes until the mixture thickens and combines. Remove from heat and set aside.
  3. Make the Cheese Sauce: Drain the soaked cashews and place them in a blender with plant-based milk, nutritional yeast, lemon juice, garlic powder, turmeric, and salt. Blend on high speed until smooth and creamy, adding extra plant-based milk one tablespoon at a time if needed to achieve a pourable consistency.
  4. Assemble the Lasagna: Spread a thin layer of the cashew cheese sauce evenly on the bottom of your prepared baking dish. Layer with 3 lasagna noodles, half of the lentil-walnut mixture, one-third of the cheese sauce, and half of the chopped dill pickles. Repeat this layering once more: noodles, remaining lentil mixture, another third of the cheese sauce, and the remaining pickles. Finish by layering the last 3 noodles and spreading the remaining cheese sauce evenly on top. Sprinkle with sesame seeds if desired.
  5. Bake: Bake the assembled lasagna uncovered in the preheated oven for 25–30 minutes, or until the dish is bubbly and lightly golden on top.
  6. Rest & Serve: Allow the lasagna to rest for 10 minutes before slicing to let it set. Serve warm with thinly sliced tomatoes and shredded lettuce on the side to mimic the classic cheeseburger experience.

Notes

  • Soak cashews for at least 4 hours or boil them for 10 minutes to ensure a smooth, creamy cheese sauce.
  • You can substitute walnuts with sunflower seeds or mushrooms for the “meat” layer if desired.
  • Use no-boil lasagna noodles to save time, but make sure to adjust layering slightly to accommodate moisture.
  • Pickles add a crucial tangy flavor, so don’t skip them for an authentic cheeseburger taste.
  • For extra texture and presentation, sprinkle sesame seeds on top before baking.
  • Letting the lasagna rest after baking helps it hold together for clean slices.

Find it online: https://oliviabakes.com/vegan-cheeseburger-lasagna-recipe/