This Vegan Lasagna is a hearty and delicious plant-based dish, perfect for any occasion. The cashew sauce provides a rich and creamy alternative to dairy-based sauces.
35 minutes, 8 servings
| 2 cups | Raw cashews |
| 1 cup | Water |
| 2 Tbsp | Lemon juice |
| 2 tsp | Apple cider vinegar |
| ¾ tsp | Salt |
| ½ tsp | Dijon mustard |
| 2 Tbsp | Extra-virgin olive oil |
| 1 medium-to-large | Yellow onion, chopped |
| 3 | Carrots, chopped into ¼” pieces |
| 8 oz | Mushrooms, cleaned and chopped |
| ½ tsp, to taste | Salt |
| to taste | Freshly ground black pepper |
| 6 oz | Spinach, roughly chopped |
| 2 cloves | Garlic, minced |
| 2½ cups | Marinara sauce |
| 9 | No-boil lasagna noodles |
| to taste | Suggested garnishes: vegan Parmesan or nutritional yeast, fresh basil |
| 1. Preheat oven to 425°F. |
| 2. Drain and rinse soaked cashews. |
| 3. In a blender, combine cashews (2 cups), water (1 cup), lemon juice (2 Tbsp), apple cider vinegar (2 tsp), salt (¾ tsp), and Dijon mustard (½ tsp). Blend until smooth. |
| 4. In a large skillet over medium heat, warm olive oil (2 Tbsp). |
| 5. Add onion (1 medium-to-large, chopped), carrots (3, chopped into ¼” pieces), mushrooms (8 oz, cleaned and chopped), salt (½ tsp), and pepper to taste. Cook, stirring, until moisture is gone and vegetables are tender (8–10 minutes). |
| 6. Add spinach (5 to 6 oz, roughly chopped) by handfuls, cooking until wilted. |
| 7. Add garlic (2 cloves, minced); cook for 30 seconds. Remove from heat and season to taste. |
| 8. Spread ¾ cup marinara sauce on the bottom of a 9” x 9” baking dish. |
| 9. Layer 3 noodles, 1 cup cashew cream, half the veggies, and ¾ cup marinara sauce. |
| 10. Repeat with 3 noodles, 1 cup cashew cream (save any leftover), and the remaining veggies. |
| 11. Top with 3 more noodles and spread ¾ cup marinara sauce over the top. |
| 12. Cover tightly with foil and bake for 30 minutes. © FirstPageRecipes.com |
| 13. Uncover and bake for another 5–10 minutes. |
| 14. Let cool for 15–20 minutes. |
| 15. Drizzle with leftover cashew cream (thin with water if needed) and garnish with vegan Parmesan and fresh basil if desired. |
| 16. Slice and serve. |
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