Description

A hearty and wholesome vegan lasagna packed with layers of vegetables, rich tomato sauce, and creamy dairy-free béchamel, making it the ultimate plant-based comfort food.

Ingredients

Units Scale

9 lasagna noodles (gluten-free if desired)
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 zucchini, chopped
1 bell pepper, chopped
1 cup mushrooms, sliced
2 cups fresh spinach
3 cups marinara sauce
1 cup raw cashews (soaked for 2 hours)
1 cup unsweetened almond milk
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg

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Instructions

Preheat oven to 375°F (190°C).
Cook lasagna noodles according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 2-3 minutes until fragrant.
Add zucchini, bell pepper, and mushrooms. Cook until softened, about 5-7 minutes.
Add spinach and cook until wilted. Remove from heat and set aside.
In a blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, salt, pepper, and nutmeg. Blend until smooth to make the vegan béchamel sauce.
Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
Layer 3 noodles over the sauce. Add a layer of sautéed vegetables, marinara sauce, and a drizzle of béchamel.
Repeat layers twice, ending with noodles, marinara, and the remaining béchamel on top.
Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until bubbling and golden on top.
Let rest for 10 minutes before slicing and serving.

Notes

Soak cashews in hot water for 15 minutes if short on time.
Use pre-cooked or no-boil noodles for quicker assembly.
Add lentils or vegan meat crumbles for extra protein.

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 6g
Sodium: 480mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 6g
Protein: 11g
Cholesterol: 0mg