Ingredients:
12 lasagna noodles
1 large onion, chopped
4 cloves garlic, minced
2 tablespoons olive oil
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
1 tablespoon dried basil
1 tablespoon dried oregano
Salt and pepper, to taste
1 cup raw cashews, soaked for 2-4 hours
1/2 cup water
1/4 cup nutritional yeast
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1 package (10 ounces) frozen spinach, thawed and drained
1 package (8 ounces) vegan mozzarella cheese, shredded
Instructions:
Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil.
Cook lasagna noodles according to package instructions until al dente. Rinse with cold water and set aside.
In a large skillet, sauté the chopped onion and minced garlic in olive oil over medium heat until soft and translucent.
Add the crushed tomatoes, tomato sauce, basil, oregano, salt, and pepper to the skillet. Stir and let simmer for about 10 minutes.
In a blender or food processor, blend the soaked cashews, water, nutritional yeast, lemon juice, salt, garlic powder, onion powder, and black pepper until smooth and creamy.
Add the thawed and drained spinach to the cashew cheese mixture and stir until well combined.
To assemble the lasagna, spread a thin layer of the tomato sauce on the bottom of the prepared baking dish. Layer 3 lasagna noodles on top of the sauce. Spread 1/3 of the cashew cheese mixture on top of the noodles. Repeat the layers of sauce, noodles, and cashew cheese until all ingredients are used, ending with a layer of tomato sauce on top.
Sprinkle the shredded vegan mozzarella cheese over the top of the lasagna.
Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Let the lasagna cool for a few minutes before slicing and serving. Enjoy your delicious homemade vegan lasagna with almond ricotta cheese!
