My absolute favorite is the Primal Kitchen Organic Unsweetened Ketchup which is sweetened with balsamic vinegar, but I also love the Garlic Alfredo Sauce and the Buffalo Sauce.įor this recipe, I used the Spicy Arrabbiata Marinara Sauce made with avocado oil, organic diced tomatoes, sea salt, organic garlic, organic onions, organic black pepper, organic basil, and organic oregano. Their products are made without sugar, dairy, gluten, grain, refined sugar or soy, and use ingredients like avocado oil, apple cider vinegar, and oregano. That’s why I was so happy when I found Primal Kitchen. Sometimes it’s hard to find vegan-friendly products and brands, especially at the big grocery stores. I have also added onion, zucchini, red bell pepper, and yellow squash which not only gives this already amazing dish additional nutritional value but makes it more delicious. I’ve never been a fan of processed vegan cheese, that’s why I try to mimic the flavor and texture in other ways like this almond crema and herbed ricotta made with cashews and tofu.

Satisfying enough that you won’t have to wonder if it has cheese or not. What makes a good vegan lasagna?Ī good vegan lasagna needs to be creamy, rich, and satisfying. Yet somehow every week when I ask them what they want for dinner they yell “lasagna!!!” It has taken some time to perfect this recipe, but if my meat-eating family loves it I think you will too. You might not know this but, I’m the only one in my family that’s vegan! That being said, I’m the one who makes dinner so they have to make what I eat. This is my family’s favorite vegan dinner. This post was created in partnership with Primal Kitchen and may contain affiliate links.

This is hands down the best vegan lasagna you will ever try! Layered with a spicy arabbiata marinara sauce, sautéed zucchini, yellow squash, red peppers, almond crema, and herbed cashew cheese. Jump to Recipe Jump to Video Print Recipe

Cashew ricotta lasagna