Vegan Lasagna
This hearty vegan lasagna is layered with rich tomato sauce, creamy cashew ricotta, and nutrient-packed vegetables. A perfect dish for family dinners or special occasions!
Equipment
- 9x13-inch baking dish
- Large skillet
- Blender or food processor
- Mixing bowl
- Saucepan
- Whisk
- Knife
- Chopping board
Ingredients
- 12 sheets lasagna noodles oven-ready or cooked
- 2 tbsp olive oil
- 1 medium zucchini diced
- 1 red bell pepper diced
- 2 cups baby spinach chopped
- 3 cups marinara sauce store-bought or homemade
- 1.5 cups raw cashews soaked in warm water for 2 hours
- 1 cup unsweetened almond milk
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice freshly squeezed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 cup vegan mozzarella shredded
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, heat olive oil and sauté diced zucchini and red bell pepper until tender, about 5 minutes.
- Add chopped spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and set aside.
- In a blender or food processor, combine soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, and a pinch of salt. Blend until smooth and creamy to make the cashew ricotta.
- Spread a thin layer of marinara sauce at the bottom of a 9x13-inch baking dish.
- Add a layer of lasagna noodles on top of the sauce, followed by a layer of cashew ricotta, a layer of sautéed vegetables, and another layer of marinara sauce.
- Repeat the layering process (noodles, ricotta, vegetables, sauce) until all ingredients are used, ending with a layer of marinara sauce on top.
- Sprinkle shredded vegan mozzarella evenly over the top layer.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing and serving.
Notes
For a nut-free option, use silken tofu instead of cashews to make the ricotta. You can also add extra layers of vegetables such as mushrooms or eggplant for added flavor and texture.