Description
This vegan lasagna is packed with layers of tender lasagna noodles, fresh vegetables, and creamy cashew ricotta. It’s wholesome, hearty, and perfect for family dinners or meal prep.
Ingredients
- Lasagna noodles: 12–15 sheets (cooked al dente)
- Spinach: 4 cups fresh, sautéed
- Zucchini: 2 medium, thinly sliced
- Bell peppers: 1 red, 1 yellow, finely diced
- Raw cashews: 1 cup, soaked and blended
- Nutritional yeast: 3 tbsp
- Lemon juice: 1 tbsp
- Marinara sauce: 3 cups
- Salt and pepper: To taste
- Fresh basil (optional): For garnish
Instructions
Prepare Ingredients:
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles until al dente. Drain and set aside.
- Sauté spinach and dice bell peppers. Slice zucchini thinly.
- Blend soaked cashews with nutritional yeast, lemon juice, salt, and pepper until creamy.
2. Assemble Lasagna:
- Spread 1 cup marinara sauce in a 9×13-inch baking dish.
- Layer noodles, sautéed spinach, bell peppers, zucchini, and cashew ricotta. Repeat layers until the dish is full, topping with marinara sauce.
3. Bake:
- Cover with foil and bake for 30 minutes.
- Uncover and bake for an additional 15–20 minutes until golden.
- Let cool for 10 minutes before serving.
Notes
- Make-Ahead Tip: Prepare the cashew ricotta and vegetables a day ahead for quicker assembly.
- Customization: Add mushrooms or eggplant for extra flavor.
- Storage: Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~280
- Fat: ~10g
- Carbohydrates: ~36g
- Fiber: ~5g
- Protein: ~9g