Description
Indulge in a hearty and flavorful vegan lasagna that’s dairy-free and packed with nutritious vegetables. This plant-based dish features a creamy cashew sauce, a medley of sautéed veggies, and layers of marinara sauce for a comforting Italian classic. Perfect for meal prep, make-ahead dinners, or family gatherings!
Ingredients
Cashew Cream:
- 1 cup raw cashews (soaked)
- ½ cup water
- 1 tbsp lemon juice
- 1 tsp apple cider vinegar
- ½ tsp fine sea salt
- 1 tsp Dijon mustard
Vegetables:
- 1 tbsp extra-virgin olive oil
- 1 small yellow onion, diced
- 1 medium carrot, diced
- 1½ cups Baby Bella mushrooms, chopped
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 2 cups baby spinach, chopped
- 3 cloves garlic, minced
Assembly:
- 2 cups marinara sauce
- 9 no-boil lasagna noodles
- ¼ cup vegan Parmesan (optional)
- Fresh basil, for garnish (optional)
Instructions
-
Prepare the Cashew Cream:
- Blend soaked cashews, water, lemon juice, apple cider vinegar, salt, and Dijon mustard until smooth. Set aside.
-
Sauté the Vegetables:
- Heat olive oil in a skillet over medium heat.
- Add onion, carrots, and mushrooms, seasoning with salt and pepper. Sauté until tender and golden.
- Stir in chopped spinach and minced garlic, cooking until the spinach wilts. Remove from heat.
-
Assemble the Lasagna:
- Preheat oven to 425°F (218°C).
- Spread ½ cup marinara sauce on the bottom of a 9×9-inch baking dish.
- Layer 3 lasagna noodles, followed by ⅓ of the cashew cream and ½ of the sautéed veggies.
- Repeat layers, finishing with a final layer of noodles and marinara sauce on top.
-
Bake:
- Cover with parchment paper or foil (without touching the surface).
- Bake for 25 minutes, then uncover and bake for another 5-10 minutes until edges are bubbling.
-
Serve:
- Let rest for 15-20 minutes before slicing.
- Garnish with vegan Parmesan and fresh basil if desired.
Notes
- Gluten-Free Option: Use gluten-free lasagna noodles.
- Nut-Free Alternative: Substitute cashew cream with tofu-based ricotta.
- Make-Ahead Tip: Assemble the lasagna ahead of time and refrigerate before baking.
- Storage: Refrigerate for up to 4 days in an airtight container.
- Reheating: Microwave individual portions or bake at 350°F (175°C) until heated through.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
