Description
A comforting and hearty lasagna made entirely plant-based, packed with roasted vegetables, creamy cashew cheese, and rich tomato sauce. Perfect for family dinners, gatherings, or meal prep, this lasagna satisfies even non-vegans with its creamy texture and flavorful layers. Each bite is a balance of tangy sauce, tender vegetables, and luscious vegan cheese, offering a wholesome and satisfying experience.
Ingredients
Scale
- 12 lasagna noodles (or gluten-free alternative)
- 1 zucchini, sliced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 2 cups fresh spinach
- 1 onion, diced
- 3 cloves garlic, minced
- 4 cups crushed tomatoes
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp thyme
- Salt and pepper, to taste
- 1 1/2 cups raw cashews, soaked
- 3 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1/2 cup water or plant-based milk
Instructions
- Preheat oven to 375°F (190°C).
- Roast or sauté vegetables until slightly tender.
- Prepare tomato sauce by cooking onion, garlic, vegetables, and tomato ingredients in a pan. Season well.
- Blend soaked cashews with nutritional yeast, lemon juice, garlic powder, salt, and water until smooth.
- Cook lasagna noodles according to package instructions.
- Assemble lasagna: layer sauce, noodles, vegetables, and cashew cheese. Repeat layers, finishing with sauce and cashew cheese.
- Cover with foil and bake 35–40 minutes. Remove foil and bake 10 minutes more.
- Let rest 10 minutes before slicing.
Notes
- Soak cashews overnight for creamier cheese.
- Roast vegetables for a richer flavor.
- Adjust seasoning to taste.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6–8
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 15.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg