Skip to content
Vegan Chicken & Broccoli Lasagna 🌱
A creamy, protein-packed twist on classic lasagna—with plant-based “chicken,” tender broccoli, and a rich cashew béchamel! Perfect for comfort food lovers.
Ingredients
For the Vegan Béchamel:
- 1 cup (150g) raw cashews (soaked 4+ hours or boiled 10 mins)
- 1½ cups (360ml) unsweetened almond milk
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
For the Filling:
- 12 oz (340g) vegan chicken strips (e.g., Gardein, seitan, or tofu)
- 3 cups broccoli florets, chopped small
- 1 tbsp olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
Assembly:
- 9 lasagna noodles (oven-ready or boiled)
- 1½ cups (180g) vegan mozzarella shreds
- Fresh basil or parsley to garnish
Instructions
- Prep Béchamel
- Drain soaked cashews, then blend with almond milk, nutritional yeast, lemon juice, and spices until ultra-smooth. Set aside.
- Sauté Filling
- Heat olive oil in a pan. Cook onion and garlic until soft.
- Add vegan chicken, broccoli, Italian seasoning, and red pepper flakes. Sauté 5 mins.
- Layer Lasagna
- Preheat oven to 375°F (190°C).
- Spread ¼ of béchamel in a 9×13″ baking dish.
- Add 3 lasagna noodles, then ⅓ of the chicken-broccoli mix and ¼ béchamel. Repeat layers, ending with béchamel on top.
- Sprinkle vegan cheese over the final layer.
- Bake & Serve
- Cover with foil and bake 25 mins. Uncover, bake 10–15 mins until bubbly and golden.
- Let rest 10 mins, then garnish with fresh herbs.
Tips
- Gluten-free? Use GF lasagna noodles and tofu instead of seitan.
- Extra protein? Add a layer of vegan ricotta (blend tofu + basil + salt).
- Meal prep: Freezes well for up to 1 month!
This lasagna is creamy, hearty, and packed with flavor—no one will miss the dairy! Pair with garlic bread and a crisp salad. 🥗✨
Want it spicier? Add jalapeños to the filling! 🌶️
