Description
Experience The BEST Vegan Lasagna, layered with tender noodles, savory cashew tofu ricotta, and melty vegan mozzarella. It’s a comforting dish that’s quick to prepare and packed with flavor. Perfect for family dinners and gatherings!
Ingredients
Scale
- 9 lasagna noodles
- 3 cups spinach
- 24 oz. marinara sauce
- 2 cups shredded vegan mozzarella cheese
- 1 cup raw cashews, soaked or boiled
- 1/2 cup nutritional yeast
- 1 large garlic clove, minced
- 1 tsp dried basil
- 1 tsp oregano
- 1 tsp salt
- 2 tbsp lemon juice
- 1 block firm tofu, crumbled
Instructions
- Preheat the oven to 350°F (175°C).
- Cook lasagna noodles according to package instructions and run cold water over them after cooking.
- Soak or boil cashews until soft, then drain.
- In a food processor, blend soaked cashews, nutritional yeast, garlic, basil, oregano, salt, and lemon juice with crumbled tofu until creamy.
- Spread 1 cup marinara in a 9×13 pan, layer with noodles, ricotta, spinach, and marinara, repeating layers.
- Top final noodles with remaining ricotta, marinara, and vegan mozzarella.
- Bake for 20-25 minutes until cheese is melty and edges are golden.
Notes
For a gluten-free option, substitute with gluten-free lasagna noodles.
Ensure spinach is well-drained to avoid a watery lasagna.
Add extra marinara during reheating for freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg