Best Vegan Lasagna
Ingredients
Cashew Cream
-
2
cups
raw cashews
-
1
cup
water
-
2
tablespoons
lemon juice
-
2
teaspoons
apple cider vinegar
-
¾
teaspoon
fine sea salt
-
½
teaspoon
Dijon mustard
Vegetables
-
2
tablespoons
extra-virgin olive oil
-
1
medium-to-large
yellow onion, chopped
-
2
large or 3 medium
carrots, chopped
-
8
ounces
Baby Bella mushrooms, cleaned and chopped
-
½
teaspoon
fine sea salt, to taste
-
to taste
freshly ground black pepper
-
5 to 6
ounces
baby spinach, roughly chopped
-
2
cloves
garlic, pressed or minced
Other Ingredients
-
2 ½
cups
marinara sauce
-
9
no-boil lasagna noodles
-
to taste
vegan Parmesan or nutritional yeast
-
to taste
fresh basil
Instructions
- Preheat the oven to 425°F.
- Blend cashews, water, lemon juice, vinegar, salt, and mustard until smooth.
- In a skillet, heat olive oil and sauté onion, carrots, mushrooms, salt, and pepper until tender.
- Add spinach and garlic to the skillet and cook until spinach wilts.
- Spread marinara sauce in a baking dish and layer with noodles, cashew cream, and vegetables.
- Repeat layers, finishing with noodles and marinara sauce on top.
- Cover with parchment or foil and bake for 25 minutes.
- Remove cover and bake for an additional 5 to 10 minutes until bubbling.
- Let cool for 15 to 20 minutes, then drizzle with remaining cashew cream and garnish before serving.
Nutrition Facts (estimated)
Servings
9
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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