Description

A delicious and nutritious vegan lasagna packed with fresh vegetables, plant-based protein, and layers of rich tomato sauce and creamy cashew cheese. Perfect for a healthy, satisfying meal.

Ingredients

Units Scale

9 lasagna noodles (gluten-free if desired)
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 zucchini, diced
1 bell pepper, chopped
1 cup mushrooms, sliced
2 cups fresh spinach
1 (15 oz) can lentils, drained and rinsed
1 (25 oz) jar marinara sauce
1 cup raw cashews (soaked for 4 hours)
1/4 cup nutritional yeast
1 tablespoon lemon juice
1/2 cup water
Salt and pepper to taste
Fresh basil for garnish (optional)

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Instructions

Preheat the oven to 375°F (190°C). Cook lasagna noodles according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté until softened.
Add zucchini, bell pepper, and mushrooms. Cook until tender. Stir in spinach and cook until wilted. Add lentils and half of the marinara sauce. Simmer for 5 minutes.
In a blender, combine soaked cashews, nutritional yeast, lemon juice, water, salt, and pepper. Blend until smooth to form the cashew cheese.
In a 9×13 inch baking dish, spread a layer of marinara sauce. Add a layer of noodles, then vegetable-lentil mixture, followed by cashew cheese. Repeat layers, ending with sauce and a drizzle of cashew cheese on top.
Cover with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until bubbly.
Let cool for 10 minutes before slicing. Garnish with fresh basil if desired.

Notes

For a nut-free version, use tofu instead of cashews for the cheese sauce.
You can prep the lasagna a day ahead and bake it before serving.
Freeze leftovers in individual portions for easy meals.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 6g
Sodium: 480mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 7g
Protein: 13g
Cholesterol: 0mg