Description
This mouthwatering vegan lasagna is packed with layers of rich marinara, creamy cashew tofu ricotta, and vibrant spinach. It’s perfect for cozy dinners, holidays, or anytime you crave comfort food that’s both healthy and delicious.
Ingredients
- Lasagna Noodles
- Spinach (3 cups)
- Marinara Sauce (24 oz.)
- Vegan Mozzarella Cheese (2 cups)
- Raw Cashews (1 cup)
- Nutritional Yeast (½ cup)
- Garlic (1 clove)
- Basil (1 tsp.)
- Oregano (1 tsp.)
- Salt (1 tsp.)
- Lemon Juice (2 tbsp.)
- Firm Tofu (1 block)
- Olive Oil (1-2 tbsp.)
Instructions
- Preheat oven to 350°F, boil cashews until softened.
- Cook lasagna noodles until al dente, then rinse with cold water.
- Blend soaked cashews, nutritional yeast, garlic, herbs, salt, lemon juice, and crumbled tofu in a food processor until smooth.
- Spread marinara sauce on the base of a baking pan, layer noodles, cashew ricotta, spinach, and marinara, repeating layers.
- Finish with noodles, remaining ricotta, marinara, and vegan mozzarella, then bake for 20-25 minutes.
Notes
Soak cashews until soft for a creamy texture in the ricotta.
Try adding sautéed vegetables like onions or mushrooms for extra flavor.
This dish can be prepared a day ahead for enhanced flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg