Comments on: Best Vegan Lasagna

By: Mary Green

Mary Green — Fri, 20 Mar 2026 15:27:03 +0000

You are freaking amazing! I needed to make a dairy-free lasagna (not vegan) and couldn’t figure out how to do it. I should have known you’d come through: I am not vegetarian but I own your book and use many of your recipes regularly. I’ve never made cashew cream and I am blown away. It has the taste and texture of a classic bechamel. I used it in my regular lasagna recipe and am thrilled with the results.

By: Cookie and Kate

Cookie and Kate — Mon, 02 Mar 2026 02:44:54 +0000

In reply to Kathy.

Hi Kathy, my 9×9 is 2 and 1/2 quart size (Williams Sonoma), so you can adjust for the volume of your pan. A 9×13 is typically 3 quarts, so you can just use that size, and it may cook slightly faster. I have had many share they have no problem cooking my best vegetable lasagna in a 9×13 pan with no adjustments.

By: Kathy

Kathy — Tue, 24 Feb 2026 15:28:05 +0000

Hi Katie
If I make this in a 9×13 pan
1)Should I increase the ingredients by 1/2 of everything?
2)Looking for a good 9×9 deep pan. How deep is yours and wondering what brand?

By: Barbara Matijevich

Barbara Matijevich — Sat, 31 Jan 2026 20:10:44 +0000

This recipe is really outstanding! I’ve made it for a fancy dinner party and it’s my go-to for people with any food intolerances/allergies/preferences. Thank you so much for sharing it!

By: Carol

Carol — Mon, 19 Jan 2026 07:13:29 +0000

In reply to Ashley.

Interested in how this turned out for you – I didn’t even realize I was supposed to use no-boil noodles, so I used regular, and while I noticed just the noodles on the edges were a little firm, it was still delicious and very edible.

By: Loreene Hamilton

Loreene Hamilton — Sun, 18 Jan 2026 00:34:14 +0000

This lasagna is Delicious!
My meat eating family loves it!!
Thank you, Kate!

By: Sheila Taylor

Sheila Taylor — Thu, 15 Jan 2026 07:48:11 +0000

In reply to Cookie and Kate. Thank you for your reply Kate. 100 per cent successful . Sheila

By: Cookie and Kate

Cookie and Kate — Thu, 15 Jan 2026 02:47:11 +0000

In reply to Sheila Taylor. Hi Sheila, defrost in a refrigerator and reheat to 165F internal temperature in your oven at 350F.

By: Sheila Taylor

Sheila Taylor — Wed, 14 Jan 2026 18:03:01 +0000

Brilliant recipe. How long would you heat defrosted lasagne and at what temperature ?

Sheila

By: Cookie and Kate

Cookie and Kate — Sun, 21 Dec 2025 15:46:38 +0000

In reply to Bev. Hi Bev, I would need to test the bake time and would salt them and pat dry to draw out the moisture. It would require some testing for it to turn out right. If you do experiment with adding them, please share the results.