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
- 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)
- 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
- 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!