Vegan Lasagna DELICIOUS

By LEP04

Ingredients

• INGREDIENTS
• 1 package lasagna noodles
• Savory Cashew Cream (recipe follows)
• Vegan Spinach Ricotta (recipe follows)
• 4 cups homemade marinara sauce or one large jar of your favorite brand

Details

Servings 9
Preparation time 45mins
Cooking time 95mins

Preparation

Step 1

Cook Lasagna noodles according to package.

SAVORY CASHEW CREAM
INGREDIENTS
2 cups raw cashews (soaked in water for about 4 hours, rinsed & drained)
1 cup water
1 heaping tablespoon nutritional yeast
1 tsp mild miso
1 tsp salt
1 Tbsp apple cider vinegar

INSTRUCTIONS
Blend all ingredients in a high-speed blender or food processor until creamy and smooth.

VEGAN SPINACH RICOTTA
INGREDIENTS
1 cup raw cashews (soaked for about 4 hours, rinsed & drained)
1 package firm or extra-firm tofu, pressed & drained
2 cups fresh baby spinach
¼ cup fresh basil leaves
2 cloves of garlic
1 tsp salt
1 tsp mild miso
2 Tbsp nutritional yeast

INSTRUCTIONS
In a food processor or blender, pulse cashews, garlic, miso, salt, and nutritional yeast until the mixture if fine and crumbly.
Add the tofu, spinach, and basil and pulse to throughly combine.

ASSEMBLY INSTRUCTIONS
Preheat oven to 350F.
Spread one cup of marinara sauce in the bottom of a 13x9 casserole dish.
Layer 5 lasagna sheets over the sauce, overlapping as needed to fit.
Spread 1 cup of spinach ricotta over the noodles.
Pour 1 cup of marinara sauce over the ricotta.
Pour ¾ cup of savory cashew cream over the marinara sauce.
Repeat with noodles, ricotta, marinara, and cashew cream.
Layer remaining 5 noodles on top of the cashew cream, then top with remaining marinara sauce.
Set aside remaining ½ cup of cashew cream.
Cover casserole dish tightly with aluminum foil, and bake for 30 minutes.
Uncover and pour on the remaining cashew cream.
Bake, uncovered, for 20 minutes.
If desired, broil the top for 3-4 minutes until browned.
Let lasagna stand for 15 minutes.