Go green with veggie-filled layers in this creamy vegan lasagna, which is chock-full of hearty, healthy ingredients that will leave you feeling more replenished with each bite. If you can’t find thin asparagus spears, halve thicker spears lengthwise before placing them on top so that they can roast tender.

By Shelli McConnell,


  • ⅓ cup raw cashews
  • 6 dried whole wheat lasagna noodles
  • 4 Swiss chard leaves, thick stems removed
  • 8 oz. thin fresh asparagus spears, trimmed (about 20 spears)
  • 1½ cups frozen peas
  • 1 8-oz. pkg. cremini mushrooms, sliced
  • 1½ cups unsweetened, unflavored plant-based milk, such as almond, soy, cashew, or rice
  • ⅓ cup chickpea flour
  • 1 tablespoon lemon juice
  • 1 clove garlic
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly grated nutmeg
  • ¼ cup sliced green onions (scallions)
  • 2 tablespoons chopped fresh basil
  • Lemon wedges (optional)


  • Preheat oven to 375°F. In a small bowl combine cashews and enough boiling water to cover. Let stand, covered, 20 minutes; drain. Rinse and drain again. Meanwhile, cook pasta according to package directions. While noodles are boiling, use tongs to plunge chard into pasta water about 2 minutes or until wilted. Transfer to a paper-towel-lined tray to drain. The last 2 minutes of cooking pasta, add asparagus and peas. Drain noodles and vegetables. Rinse with cold water; drain again. Separate noodles, asparagus, and peas.
  • In a large skillet cook mushrooms over medium 3 to 5 minutes or until browned, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
  • For sauce, in a small saucepan whisk together milk and flour until smooth. Cook and stir over medium just until bubbly. In a blender combine soaked cashews, milk mixture, and the next five ingredients (through nutmeg). Cover and pulse several times to combine. Blend about 3 minutes or until very smooth.
  • To assemble, spread 2 Tbsp. sauce over bottom of a 2-qt. square baking dish. Arrange two of the cooked noodles over sauce, cutting to fit. Layer with ⅔ cup of the sauce, the peas, and half of the mushrooms. Arrange two more noodles over top. Top with ⅔ cup sauce, the chard, and the remaining mushrooms. Arrange the remaining noodles on top. Top with the remaining sauce and arrange asparagus spears diagonally over noodles, cutting as needed to fit. Sprinkle with green onions. Cover with nonstick foil.
  • Bake about 30 minutes or until center is hot (165°F). Before serving, sprinkle with basil. If desired, serve with lemon wedges.

Comments (9)

(5 from 5 votes)

Recipe Rating

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Like many FoK recipes, if you follow the recipe to a T it will be very dry and could benefit from adding more vegetables. So I added onion, blistered cherry tomatoes (to add more moisture), a lot of spinach and more of all the vegetables listed. I agree with the other comments that the sauce came out too thick - probably had to add another 2/3 c almond milk. Also suggest adding a ton of basil to the sauce to make it more flavorful because as is it is really lacking. I used garbanzo bean lasagna sheets and did not cook them before, and it turned out perfectly. Highly recommend if you make a few edits!

Jennifer Wiley

Can the cashews be substituted with something else? Allergies prevent use of cashews. thank you

Elaine Keller

Made this recipe last week. Mine did not look as pretty - but tasted fantastic. My sauce turned out thick - I'll add more almond milk next time. Spinach would make a nice substitute for chard.


At last, a recipe without nutritional yeast. Thank you!


You and me! I hate nutritional yeast. It does not taste "cheesy" it tastes awful.


Can this be made ahead?


Can you use no-boil noodles in this recipe?

Susan Stanford

My husband made this dish last night and it was delish! Only suggestion I have would be to double the sauce. This one's a keeper!!!!!


We loved this recipe. Very easy white sauce, may use as a base for other sauces.

About the Author

Headshot of Shelli McConnell

About the Author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.
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