Vegan Lasagna

Vegan Lasagna

Ingredients:

For the Tomato Sauce:

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14-ounce) can diced tomatoes
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
For the Cashew Ricotta:
  • 1 1/2 cups raw cashews, soaked in hot water for 1 hour
  • 3 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 1/4 cup nutritional yeast
  • 1 teaspoon salt
  • 1/2 cup water (or as needed for blending)
For the Lasagna:
  • 12 lasagna noodles (look for vegan-friendly options)
  • 1 (10-ounce) package frozen chopped spinach, thawed and drained
  • 1 (8-ounce) package vegan mozzarella cheese, shredded
  • Fresh basil leaves for garnish (optional)

Instructions:

Prepare the Tomato Sauce:

  • Heat olive oil in a large saucepan over medium Add diced onions and sauté until they become translucent, about 5 minutes.
  • Add minced garlic and cook for another 1-2 minutes, until
  • Stir in the crushed tomatoes, diced tomatoes, dried basil, dried oregano, salt, and Simmer for about 20 minutes, stirring occasionally. Adjust the seasoning to your taste.

Make the Cashew Ricotta:

  • Drain the soaked cashews and place them in a food processor or
  • Add lemon juice, minced garlic, nutritional yeast, and
  • Blend until smooth, adding water gradually until you reach a creamy ricotta-like You may need to stop and scrape down the sides of the blender as needed.

Cook the Lasagna Noodles:

  • Cook the lasagna noodles according to the package instructions until they are al Drain and rinse with cold water to prevent sticking.

Assemble the Lasagna:

  • Preheat your oven to 375°F (190°C).
  • In a 9x13-inch baking dish, spread a thin layer of tomato sauce on the bot
  • tom.
  • Place a layer of lasagna noodles on top of the
  • Add half of the cashew ricotta on top of the noodles, spreading it
  • Add half of the thawed and drained chopped spinach on top of the
  • Sprinkle half of the shredded vegan mozzarella cheese over the
  • Repeat the layers: sauce, noodles, cashew ricotta, spinach, and
  • Finish with a final layer of noodles and cover with the remaining tomato
Bake:
  • Cover the baking dish with aluminum foil and bake in the preheated oven for 30
  • Remove the foil and bake for an additional 10-15 minutes until the top is golden and

Serve:

  • Let the lasagna cool for a few minutes before
  • Garnish with fresh basil leaves if
  • Serve your delicious vegan lasagna and enjoy!
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