Cheesiest Vegan Lasagna Recipe
Ingredients:
For the Cashew Ricotta:
- 1 1/2 cups raw cashews, soaked in hot water for 1 hour
- 1/4 cup lemon juice
- 2 cloves garlic
- 2 tablespoons nutritional yeast
- Salt and pepper to taste
- 1/4 cup water (as needed for blending)
- For the Tomato Sauce:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- The Lasagna:
- 12 lasagna noodles (look for vegan options)
- 2 cups spinach leaves, chopped
- 2 cups vegan mozzarella cheese, shredded
- 1 cup vegan parmesan cheese, grated
- Fresh basil leaves for garnish (optional)
- Instructions:
- For the Cashew Ricotta:
- Drain and rinse the soaked cashews.
- In a food processor, combine the soaked cashews, lemon juice, garlic, nutritional yeast, salt, and pepper.
- Pulse the mixture, gradually adding water as needed, until it becomes smooth and creamy, resembling the texture of ricotta cheese. Set aside.
- For the Tomato Sauce:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.
- Add the crushed tomatoes, diced tomatoes, dried basil, dried oregano, salt, and pepper. Stir well to combine. Simmer the sauce for 10-15 minutes, allowing it to thicken. Adjust the seasonings to taste.
- The Lasagna:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.
- Cook the lasagna noodles according to the package instructions. Drain and set aside.
- To assemble the lasagna, spread a small amount of tomato sauce on the bottom of the baking dish.
- Place a layer of cooked lasagna noodles over the sauce.
- Spread a generous layer of the cashew ricotta over the noodles, followed by a layer of chopped spinach, vegan mozzarella cheese, and vegan parmesan cheese.
- Repeat the layers until you’ve used up all the ingredients, finishing with a layer of sauce and a sprinkle of vegan cheese on top.
- Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the lasagna is hot and bubbly, and the top is golden brown.
- Let the lasagna rest for a few minutes before serving. Garnish with fresh basil leaves, if desired.
- Nutrition Facts:
- (assuming 1/6th of the lasagna per serving):
- Calories: 560
- Total Fat: 29g
- Sodium: 840mg
- Total Carbohydrate: 57g
- Dietary Fiber: 6g
- Sugars: 9g
- Protein: 23g
