If you’re looking for a comforting and satisfying dish that’s entirely plant-based, this Vegan Lasagna Recipe is just what you need. Packed with layers of fresh vegetables, creamy vegan cheese, and rich pasta, this dish is a delightful spin on a classic favorite. It’s perfect for family dinners or meal prep for the week ahead.
Imagine diving into a bubbling tray of lasagna, where every bite is a harmonious blend of flavors from sautéed mushrooms, spinach, and a homemade marinara sauce. This recipe not only satisfies your hunger but also nourishes your body with wholesome ingredients.
Whether you’re a long-time vegan or just trying to incorporate more plant-based meals into your diet, this lasagna is sure to impress. It’s hearty, flavorful, and can easily be made ahead of time, making it a go-to for busy weeknights.
A Flavorful Vegan Lasagna Recipe
This Vegan Lasagna Recipe features layers of tender pasta, savory mushrooms, fresh spinach, and a creamy vegan ricotta made from cashews. It’s baked to perfection and served hot, making it an irresistible meal that everyone will love.
Ingredients
- 9 lasagna noodles
- 2 cups spinach, chopped
- 1 cup mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (24 oz) marinara sauce
- 1 cup cashews, soaked for 4 hours and drained
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Cook the Noodles: Boil the lasagna noodles according to the package instructions. Drain and set aside.
- Prepare the Veggies: In a skillet, sauté the onion and garlic over medium heat until translucent. Add the mushrooms and spinach, cooking until tender. Season with salt and pepper.
- Make the Vegan Ricotta: In a food processor, blend the soaked cashews, nutritional yeast, lemon juice, Italian seasoning, salt, and pepper until smooth and creamy.
- Assemble the Lasagna: In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer with 3 lasagna noodles, half the spinach and mushroom mixture, half the vegan ricotta, and a layer of marinara sauce. Repeat the layers, finishing with noodles and marinara sauce on top.
- Bake: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 10 minutes to brown the top.
- Serve: Let the lasagna cool for a few minutes before slicing. Garnish with fresh basil if desired.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 6 servings
- Calories: 320kcal
- Fat: 15g
- Protein: 10g
- Carbohydrates: 35g
