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vegan sausage lasagna served on a plate with a fork and a glass of red wine

Cal-Ital Vegan Lasagna with Sausage

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12 pieces
Author: Tracy Halasz

Ingredients

Red Sauce

  • 2 red peppers, roasted and peeled
  • 2-3 cups mushrooms, chopped
  • 1 cup onions, chopped
  • 2-3 cloves garlic, minced (to taste)
  • 2 tsp dry thyme
  • 2 tsp dry oregano
  • 2-3 tbsp balsamic vinegar
  • 1 tsp hot pepper flakes
  • 6-8 Italian or spicy sausage (vegan)*
  • 4 cups marinara sauce*
  • 1 cup vegetable broth (I use Better than Boullion)

Tangy Cashew White Sauce, Spinach, Noodles

  • 1 cup tangy white cashew sauce (recipe below)
  • 4 cups spinach leaves, lightly steamed
  • 12 lasagna noodles, cooked*
  • 12 squares mozzarella cheese (I use Miyokos)
  • ¼ cup parsley and basil, chopped
  • sprinkle hot pepper flakes

Instructions

  • Preheat the oven to broil. Move oven rack to the top third of the oven (6-8" from top).
  • Start the salted pasta water. Cook the pasta noodles according to package directions (less 2 minutes). Drain and set aside.
    Pro tip: run warm water over the pasta if necessary to unstick just before using.*

ROASTED RED PEPPERS

  • Cut red peppers in half and put them cut side down in an oven-proof dish/baking sheet lined with parchment.
    Roast the peppers for about 15-20 minutes or until the skins are charred and blistering. Checking on them periodically.
  • Remove from the oven and place a bowl (upside down) or towel over the peppers so they sweat while they cool.
  • Reset oven to 385º F and reset oven racks.
  • Once cool, remove the core, seeds, membranes, skin and chop.
  • EXPRESS TIP: You can skip roasting the red peppers by buying a jar of roasted red peppers at the market.

RED SAUCE

  • I typically use my favourite store-bought red sauce. You need ~4 cups (I use 1 jar marinara sauce and then add some crushed/ground tomatoes to make 4 cups). However, I have a simple delicious Homemade Marinara Sauce recipe on the blog.
    Riserva Marinara or Rao Marinara are two of my favourite Brands.
  • While the red peppers and pasta are cooking: Saute the onions, mushrooms, and garlic in a large, deep skillet over medium-high heat until brown and caramelized. If oil-free cooking, use a splash of the broth* to prevent sticking.
    I recommend Better than Bouillon broth.
  • Add the oregano, thyme, hot pepper flakes, S&P, and balsamic vinegar. Continue stirring until the vinegar is reduced.
  • Add the tomato sauce, bring to a soft boil, reduce heat to medium-low and let simmer.
  • Stir in the chopped roasted red peppers.
  • While the red sauce is simmering: Make the Tangy White Cashew Sauce, stir about 1 cup into the red sauce.
    Save the rest for layering.

WHITE CREAM SAUCE

  • Tangy White Cashew Cream
    1 cup cashews
    1 cup boiling water
    1 tbsp lemon juice
    1 tbsp apple cider vinegar
    pinch of salt
    Place everything in the cup of a high speed blender (like a Vitamix) and blend until smooth. If it's too thick, add a tablespoonful or two of water at a time until desired consistency is met - should be medium-thick but not runny.

MEATY SAUSAGE FILLING

  • I use Field Roast Sweet Italian Sausage (or Mexican Chipotle sausage.
    Break into chunks (11-12 chunks per sausage) and add to the sauce.
  • Side Note: The Field Roast Sausage cooks in the lasagna so no need to pre-cook.
    * PS, I don't recommend the Smoked Apple Sage Sausage.
  • The Beyond Meat Italian sausage are delicious as well. Choose your favourite sausage and follow the manufacturer's directions for cooking (typically plant-based sausage cooks quickly).

PUTTING IT ALL TOGETHER (layering)

  • Add a splash of red sauce to the bottom of a 9x11 lasagna pan. Top with 4 lasagna noodles slightly overlapping.
  • Cover the noodles with ⅓ the meaty red sauce and a light drizzle of tangy white sauce.
  • Add another layer of noodles, another ⅓ of the the meaty red sauce.
  • Next a layer of slightly steamed spinach (or just arrange a single layer of raw baby spinach).
  • Add another layer of noodles, the remaining red sauce and the remaining tangy white sauce.
  • Cut 12 squares of your favourite vegan mozzarella (I use Miyokos) and evenly distribute 3 x 4 rows (or 3x3 if you want 9 larger pieces). Cover with tinfoil.
  • Cook at 385º F covered for 25-30 minutes, and uncovered for 15 minutes until hot and bubbly.
    Broil for the last few minutes to get the cheese all melty and golden.
  • Remove from oven and let set for ~10 minutes on a baking rack before slicing.
  • Slice into 9 or 12 pieces (one square of cheese in the center of each piece).
    Serve with a sprinkle of fresh, chopped parsley-basil and hot pepper flakes.

Notes

Roasted Red Peppers - for the express version, buy a jar of roasted red peppers.
Marinara Sauce - make your own from scratch or buy your favourite brand.
Cheese - We don't have a ton of plant-based cheese available in my town, but when I can get Miyokos Mozzarella, I buy a bunch and freeze it.
Pasta - cook the pasta while the red peppers are roasting. I usually cook for 2 or 3 minutes less than the manufacturer's directions. Drain and rinse the pasta.
Pro Tip: drape each noodle over the side of the pasta pot or colander to keep them from sticking. If stiff or sticking, rinse them with warm water prior to use.
Storage - this lasagna holds well in the fridge for a few days and freezes well. We like to freeze them in individual pieces for lunches and dinners. Just remove from freezer, let come to room temperature, and warm in oven or microwave.
Make Ahead - you can make the elements of the lasagna a couple days ahead of serving. I recommend to layer and cook it the day you are going to serve it.