I think it’s safe to say by now that y’all know I go pretty wild for mac ‘n cheese? It’s one of my favorite dishes to make and eat, and I’ve been on a mission to try to make different kinds of mac ‘n cheese and to also experiment with different ways of using it. Thus, Mac ‘n Cheese Lasagna was born!
This dish features layers of vegan ricotta cheese, mac n’ cheese, spinach, and cheese sauce. The recipe below and fairly basic, so you can make changes to make it to your liking, such as adding in different veggies or sauces. For example, you could sauté up some mushrooms and add those for one layer. Or, you could add a vegan sriracha mayo into the ricotta cheese. Seriously, you could do lots of different things to make this recipe your own!
In addition to all the layers I included above, I also recommend using my homemade parmesan judiciously throughout the lasagna. Add some on each layer, and definitely add some on top!
Now, for the mac ‘n cheese: I used Daiya’s Cheddar Style Cheezy Mac, but you can use your favorite boxed mac ‘n cheese or make your own homemade version. Really, any mac ‘n cheese will do, and using your favorite version will definitely make this lasagna even better. I also used Daiya’s Chedder Style Deluxe Cheeze Sauce for the extra sauce, but any cheese sauce will do!
Lastly, just a few notes for the homemade parmesan: You can store the parmesan in an airtight container in the fridge for two weeks. It’s also very important for your food processor to be fully dry before you add your ingredients, or your parmesan will turn to mush instead of a fine crumble texture. Finally, you can really use any vegan parmesan you’d like (homemade or store-bought will both do the trick!).
One you’ve got your layers in your dish, you’ll bake your Mac ‘n Cheese Lasagna in your oven for 25 minutes until you can hear and see some bubbling around the outside edges. The dish should be set in the top third of the oven. The top of the lasagna should also be starting to brown ever so slightly.
When it’s done, I recommend letting it cool for quite a while before serving. The longer your dish cools, the more distinct the layers will remain when you cut into them. However, if you’re in it just for the flavors, feel free to wait just 10-15 minutes before cutting in!
I mentioned above some flavor changes you can make, but if you have any additional dietary restrictions, there are some changes you can make. Try using a gluten-free pasta for your mac ‘n cheese. Daiya products are certified Kosher if that is a requirement for you. You can store this dish covered in the fridge for 5-6 days in the fridge.
If you love mac ‘n cheese and/or lasagna, this is a great dish for you. Or, maybe you want to try something a little creative that you can change up to make your own. Either way, I would love to hear how this recipe turns out for you and what changes you make to it. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!
Vegan Mac 'n Cheese Lasagna
Equipment
- casserole dish
- food processor
Ingredients
Vegan Ricotta Cheese
- 1 cup cashews raw, unsalted
- ½ cup water
- ½ tbsp lemon juice
- 1½ tbsp nutritional yeast
- 1 tsp garlic powder
- ½ tbsp yellow miso paste optional but really delicious!
- salt and pepper to taste
Other Ingredients
- 2 cups baby spinach
- 2 boxes your favorite boxed vegan mac 'n cheese 600g total mac 'n cheese (can be homemade)
- 1½ oz additional cheese sauce approx. 130g
Homemade Parmesan Cheese
- 1 cup cashews raw, unsalted
- 2 tbsp nutritional yeast
- 1½ tsp salt
- ¼ tsp garlic powder
Instructions
- Preheat the oven to 400°F.
- Prepare the mac 'n cheese of your choice and set aside.
- Boil the cashews for the ricotta for 15 minutes. While boiling, add all of the other ingredients except for the tofu to a blender.
- Once the cashews are done, add them to the blender and blend until smooth. Add salt and pepper to taste.
- Using a fork, mash the tofu so that it is crumbly in a large bowl. There should be no large pieces.
- Add the cashew mixture to the tofu and mix well. Set aside.
- Add all of the ingredients for the homemade parmesan to a food processor and pulse until crumbly and no large pieces of cashews remain.
- To assemble the lasagna, spread the cheese sauce on the base of the casserole dish. Then, layer mac 'n cheese, ricotta cheese, spinach, ricotta, and finally mac 'n cheese. Sprinkle parmesan cheese at least on top of the casserole, but you can also sprinkle judiciously throughout.
- Place the lasagna in the top third of the oven for 25 minutes. When done, you'll hear and see a bit of bubbling underneath the top layer of mac 'n cheese. Let cool for 20-25 minutes before eating (the longer it cools, the more distinct the layers will be).
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