Delicious Vegan Lasagna
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

Ingredients

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

Preparation

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 (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.
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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Delicious Vegan Lasagna. Recipe on first page, not a blog.

Name: Delicious Vegan Lasagna
Total time: 35 min
Yield: 8
Cuisine: Italian
Ingredients: 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

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Delicious Vegan Lasagna. Recipe on first page, not a blog.