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Vegan “Cheeseburger” Lasagna Recipe

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4.6 from 101 reviews

This vegan “Cheeseburger” Lasagna is a delicious plant-based twist on the classic comfort food, combining a savory lentil-walnut “meat” layer with creamy cashew cheese sauce, tangy pickles, and traditional lasagna noodles. It’s baked to bubbly, golden perfection and served with fresh tomato slices and shredded lettuce for a fun and hearty meal that captures all the flavors of a cheeseburger in lasagna form.

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). Lightly grease a 9×13-inch baking dish to prepare for assembling the lasagna.
  2. Make the “Meat”: Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until soft. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Mix in the tomato paste, soy sauce, mustard, smoked paprika, onion powder, salt, and pepper, stirring well. Add the cooked lentils and finely chopped walnuts, then cook and stir for 2–3 minutes until the mixture thickens and is well combined. Remove from heat and set aside.
  3. Make the Cheese Sauce: Drain the soaked cashews and add them to a blender along with the unsweetened plant-based milk, nutritional yeast, lemon juice, garlic powder, turmeric, and salt. Blend on high until the sauce is completely smooth and creamy. If needed, add additional plant-based milk a tablespoon at a time until the sauce reaches a pourable consistency.
  4. Assemble the Lasagna: Spread a thin layer of the cashew cheese sauce on the bottom of the prepared baking dish. Layer 3 lasagna noodles over the sauce, followed by half of the lentil-walnut “meat” mixture, one-third of the cheese sauce, and half of the chopped dill pickles. Repeat these layers with another 3 noodles, the remaining lentil mixture, another third of the cheese sauce, and the remaining pickles. Finish by topping with the last 3 noodles and spreading the remaining cheese sauce evenly on top. Optionally sprinkle sesame seeds over the top layer.
  5. Bake: Place the assembled lasagna uncovered in the preheated oven and bake for 25–30 minutes until it is bubbly and lightly golden on top.
  6. Rest & Serve: Allow the lasagna to rest for about 10 minutes after baking to set. Serve each slice topped with thin tomato slices and shredded lettuce for the full vegan cheeseburger lasagna experience.

Notes

  • Soaking cashews overnight or boiling them is necessary to achieve a creamy cheese sauce without graininess.
  • For a nut-free version, substitute walnuts with finely chopped mushrooms or sunflower seeds.
  • Soy sauce can be replaced with tamari or coconut aminos for gluten-free or soy-free alternatives.
  • Use no-boil lasagna noodles to save time; just ensure they are well coated in sauce to cook properly.
  • Letting the lasagna rest after baking improves slicing and flavor melding.
  • Optional sesame seed topping adds texture and a subtle nutty flavor.

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