Vegan Lasagna
Layers of cashew ricotta, marinara, and vegetables are stacked between pasta sheets in this plant-based lasagna that bakes up hearty and satisfying. The cashew ricotta mimics the creamy texture of traditional dairy ricotta and takes about 15 minutes to blend together. Total time, including baking, runs around 90 minutes — worth it for a crowd-feeding dish.
Ingredients
Main Ingredients
- 12 sheets gluten-free lasagna noodles No-boil preferred
- 3 cups organic baby spinach Fresh
- 1 cup zucchini sliced thinly
- 2 cups organic marinara sauce Preferably homemade
- 2 tablespoons olive oil Extra virgin
Cashew Ricotta
- 2 cups raw cashews Soaked in water for 2-4 hours
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice Freshly squeezed
- 1 clove garlic Minced
- 0.5 teaspoon sea salt
- 0.25 cup water Adjust for consistency
Instructions
- Prepare the Cashew Ricotta: Drain the soaked cashews and blend them in a food processor with nutritional yeast, lemon juice, garlic, sea salt, and water. Blend until smooth, adjusting the water to reach a creamy ricotta-like texture.
- Sauté the Vegetables: In a large skillet over medium heat, warm the olive oil. Add the spinach and zucchini, and sauté until the spinach wilts and the zucchini is tender, about 5-7 minutes. Season lightly with salt and pepper.
- Assemble the Lasagna: Preheat your oven to 180°C (350°F). In a baking dish, spread a thin layer of marinara sauce. Layer the lasagna noodles, followed by half the cashew ricotta, half the sautéed vegetables, and more marinara. Repeat the layers, finishing with noodles and a final coating of sauce.
- Bake: Cover with foil and bake for 45 minutes. Remove the foil for the last 15 minutes to allow the top to lightly brown. The lasagna is done when the edges are bubbly and noodles are tender.
Notes
For a nut-free version, try using silken tofu in place of cashews for the ricotta. For additional flavor, consider adding fresh basil or oregano to the sauce before layering.
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