Vegan Biscuit Lasagna
The story
Lasagna noodles exist to be a structural layer, and they are honestly not very good at flavor. Split District Biscuits do the same structural job and bring butter, salt, and a laminated texture that pasta cannot. Layered with roasted vegetables, marinara, and a cashew ricotta, the result is a pan dish that tastes considerably richer than its ingredient list suggests, which is the perennial challenge with vegan lasagna.
The cashew ricotta is the load-bearing element and it is easier than it sounds. Soaked cashews blended with lemon, nutritional yeast, and garlic produce something genuinely creamy that holds its shape between layers rather than sliding out. It also brings the fat that a vegan bake usually lacks, working alongside the biscuit layers to give the dish body.
That is the culinary canvas as a casserole. Eighty minutes, one pan, feeds eight, and it is the strongest frozen retail candidate in the entire collection because it holds its structure through a freeze and a reheat better than a pasta lasagna does.
Why you'll love it
- Biscuit layers bring butter and salt that lasagna noodles never contribute.
- Cashew ricotta holds its shape between layers instead of sliding out like most vegan substitutes.
- Feeds eight from one pan, which makes it a genuine make-ahead for a week.
- Freezes and reheats better than a traditional pasta lasagna.
- Vegan without announcing it, which is the only way a vegan bake ever wins anyone over.
Ingredients
- 8 District Biscuits, split into 16 halves
- 1.5 cups raw cashews, soaked in hot water 30 minutes
- 1/4 cup nutritional yeast, juice of 1 lemon, and 3 cloves garlic
- 2 jars marinara, 24 oz each
- 2 zucchini and 1 eggplant, sliced into 1/4 inch rounds
- 1 red bell pepper and 1 red onion, sliced
- 10 oz cremini mushrooms, sliced
- 3 cups baby spinach
- 3 tbsp olive oil, 2 tsp oregano, and 1 tsp red pepper flakes
- Fresh basil, salt, and black pepper
How to build it
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1
Heat the oven to 425F, toss the zucchini, eggplant, bell pepper, red onion, and mushrooms with the olive oil, salt, and pepper, and roast on two sheet pans for 25 minutes until browned and shrunken.
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2
Drain the soaked cashews and blend them with the nutritional yeast, lemon juice, garlic, 1 tsp salt, and about 1/2 cup water until completely smooth and thick like ricotta.
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3
Wilt the spinach in a dry pan for 2 minutes, then squeeze it hard in a towel to remove every bit of water, which otherwise floods the pan.
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4
Stir the oregano and red pepper flakes into the marinara, then spread a thin layer across the bottom of a 9 by 13 pan.
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5
Lay 5 split biscuit halves cut-side down across the sauce, trimming as needed so they tile the pan without large gaps.
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6
Spread a third of the cashew ricotta over the biscuits, add a third of the roasted vegetables and spinach, then more marinara, and repeat the sequence twice more.
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7
Finish with a final layer of biscuit halves, the remaining marinara, and a scatter of the last of the cashew ricotta dotted across the top.
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8
Cover with foil and bake at 375F for 30 minutes, uncover and bake 15 more until bubbling and browned at the edges, then rest 15 minutes before cutting.
Pro tips & swaps
- Squeeze the spinach genuinely dry. It holds far more water than you expect and it will pool in the bottom of the pan.
- Roast the vegetables first rather than layering them raw. Raw vegetables release water into the bake and the layers slide apart.
- Biscuit halves go cut-side down against the sauce. The cut face absorbs, the crust side holds structure.
- The 15-minute rest is not optional. Cut it hot and the layers slide off the spatula in a heap.
- No cashews? Firm tofu blended with lemon and nutritional yeast works, though the texture is slightly less creamy.
Bring District Biscuits to your business
Put our golden, flaky biscuits to work on your own menu — cater your next event, or bring District Biscuits to your restaurant, hotel, or grocery program.
Frequently asked questions
Can I make the Vegan Biscuit Lasagna ahead of time?
Yes, and this is the best make-ahead in the Studio. Assemble it fully up to 2 days ahead and bake when needed, or bake it and refrigerate for 4 days. It also freezes whole or in portions for 3 months.
What's the best biscuit to use for a lasagna layer?
A flaky, laminated biscuit like a District Biscuit is ideal because it holds its structure through a long bake while absorbing sauce. Softer biscuits dissolve into the layers, and pasta sheets bring no flavor of their own.
Can I substitute the cashews in this recipe?
Yes. Firm tofu blended with lemon and nutritional yeast works, as does a good store-bought vegan ricotta. Sunflower seeds also blend into a workable version for anyone avoiding tree nuts.
Is there a gluten-free version of the Vegan Biscuit Lasagna?
The filling is already vegan and gluten-free. The District Biscuit is wheat-based, so check with the District Biscuit cafe about gluten-free options if you need the whole dish to be gluten-free.
Why is my lasagna watery?
Raw or under-roasted vegetables, or spinach that was not squeezed dry. Both release liquid during the bake. Roast the vegetables until they visibly shrink and wring the spinach out in a towel, and the problem disappears.
What should I serve or drink with Vegan Biscuit Lasagna?
A sharp arugula salad with lemon and garlic-roasted broccolini. For drinks, Chianti, Barbera, or any medium-bodied Italian red.
How many calories are in a serving of Vegan Biscuit Lasagna?
One of eight servings lands roughly in the 420 to 520 calorie range. It is one of the lighter dinner builds despite being a casserole, since there is no cheese or meat.
How do I store and reheat leftovers?
Store covered in the fridge for up to 4 days or freeze portions for 3 months. Reheat at 350F for 20 minutes covered, or 35 from frozen. It reheats better than pasta lasagna because the biscuit layers do not go gummy.
What makes a District Biscuit different from a regular biscuit?
District Biscuits are made with crisp, buttery edges and distinct flaky layers engineered to be a legit sandwich base, not just a side. In a layered bake, that structure holds up through a long oven time where softer biscuits dissolve. It is your culinary canvas, built to carry big flavor from first bite to last.
