Name: Vegan Lasagna
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8 servings
Ingredients: 12 sheets Lasagna Noodles (No-egg); 2 cups Raw Cashews (Soaked); 0.25 cup Nutritional Yeast; 2 tbsp Lemon Juice; 3 cups Fresh Spinach; 3 cups Marinara Sauce; 1 medium Zucchini (Sliced); 3 cloves Garlic; 1 tsp Dried Oregano; 1 cup Vegan Mozzarella Shreds

"This show-stopping vegan lasagna features layers of tender pasta, a rich herb-infused marinara, and a velvety homemade cashew ricotta that tastes better than the original. Packed with sautéed spinach and zucchini, it's a nutrient-dense comfort food classic that will satisfy the whole family."

1 Ingredients

Qty	Item
12 sheets 375 g	Lasagna Noodles (No-egg)
2 cups 300 g	Raw Cashews (Soaked)
0.25 cup 15 g	Nutritional Yeast
2 tbsp 30 ml	Lemon Juice
3 cups 90 g	Fresh Spinach
3 cups 720 ml	Marinara Sauce
1 medium 200 g	Zucchini (Sliced)
3 cloves 9 g	Garlic
1 tsp 2 g	Dried Oregano
1 cup 115 g	Vegan Mozzarella Shreds

2 Instructions

Preheat your oven to 375°F (190°C). Soak the cashews in hot water for at least 30 minutes, then drain.

To make the cashew ricotta, blend the soaked cashews, lemon juice, nutritional yeast, one garlic clove, and 1/2 cup of water until creamy but still slightly textured.

Sauté the remaining garlic, sliced zucchini, and spinach in a pan until the spinach is wilted and excess moisture has evaporated.

Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

Layer three lasagna noodles, followed by a layer of cashew ricotta, a portion of the vegetable mix, and more marinara sauce.

Repeat the layers until all ingredients are used, finishing with a layer of noodles topped with marinara and vegan mozzarella shreds.

Cover with foil and bake for 40 minutes. Remove foil and bake for another 15-20 minutes until the cheese is bubbly and the noodles are tender.

Let the lasagna rest for 15 minutes before slicing to ensure the layers stay intact.

·
Soak your cashews overnight for the smoothest possible ricotta texture.
·
Squeeze the excess water out of the cooked spinach to prevent a soggy lasagna.
·
If using no-boil noodles, add an extra half-cup of water or sauce to ensure they soften properly.
·
For a nut-free version, swap the cashews for 1 package of extra-firm silken tofu.

? Frequently Asked Questions

Can I freeze vegan lasagna?

Yes, you can freeze it either before or after baking. If frozen after baking, let it thaw in the fridge overnight before reheating.

How do I make this gluten-free?

Simply substitute the lasagna sheets with your favorite gluten-free brand; the rest of the ingredients are naturally gluten-free.

What can I use instead of cashews?

Blanched almonds or firm tofu blended with the same seasonings work as excellent substitutes for cashew ricotta.

How long does it keep in the fridge?

This lasagna stays fresh and delicious for up to 4 to 5 days when stored in an airtight container.

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