Easy Vegan Vegetable Lasagna
Ingredients
The noodles and sauce
-
15
pieces
lasagna noodles, gluten-free
-
7
cups
marinara sauce
The cheese
-
1½
cups
cashew ricotta
-
1
cup
grateable vegan Parmesan cheese
The vegetables
-
2
cups
fresh spinach, packed
-
4
cups
mixed chopped veggies
Instructions
- Preheat the oven to 375°F (190°C).
- Mix the cashew ricotta and spinach in a bowl and set aside.
- Cover the bottom of a 9 x 12 baking pan with 2 cups of marinara sauce.
- Place 5 raw lasagna noodles on top of the sauce.
- Spread the ricotta and spinach mixture over the noodles.
- Add another 5 raw lasagna noodles on top.
- Pour 2 cups of marinara sauce over the noodles.
- Layer 4 cups of mixed chopped veggies on top.
- Sprinkle ½ cup of vegan Parmesan cheese over the veggies.
- Add 5 more raw lasagna noodles on top.
- Cover the noodles completely with 3 cups of marinara sauce.
- Sprinkle ½ cup of vegan Parmesan cheese on top.
- Cover the dish with foil and bake for 45 minutes, checking periodically to ensure the top noodles are not popping up.
- Remove the foil and bake for an additional 15 minutes.
- Let the lasagna cool before cutting and serving.
Nutrition Facts (estimated)
Servings
12
Calories
266
Total fat
13g
Total carbohydrates
27g
Total protein
9g
Sodium
109mg
Cholesterol
0mg
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