Vegan Lasagna
Vegan Lasagna is a delightful plant-based twist on the traditional favorite, layering tender no-boil noodles with rich marinara sauce, creamy cashew ricotta, and vibrant vegetables. This dish is not only packed with flavor but also offers a healthy, satisfying option for family dinners or special occasions. Indulge in this heartwarming meal that is sure to impress both vegans and non-vegans alike!
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 9 no-boil lasagna noodles
- 2 cups marinara sauce
- 2 cups fresh spinach
- 1 cup sliced mushrooms
- 1 cup soaked cashews
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil.
- In a blender, combine soaked cashews, ¼ cup water, nutritional yeast, garlic powder, salt, and pepper until smooth.
- Sauté sliced mushrooms in olive oil over medium heat until softened, then add spinach until wilted.
- Layer ingredients by spreading a thin layer of marinara sauce in the dish; add noodles followed by cashew ricotta, sautéed veggies, and more sauce—repeat for three layers.
- Cover with foil and bake for about 30 minutes; uncover for the last 10 minutes to brown the top.
- Allow to cool slightly before slicing and serving.
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 225
- Sugar: 6g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg