Cheesiest Vegan Lasagna Recipe

Indulge in the comforting and mouthwatering flavors of a Cheesiest Vegan Lasagna Recipe. This plant-based lasagna is a delicious twist on the classic Italian dish, packed with layers of rich and cheesy goodness. Instead of traditional dairy products, this recipe uses dairy-free alternatives that deliver the same creamy and savory taste. Whether you’re a vegan or just looking to enjoy a meatless and dairy-free lasagna, this recipe is sure to satisfy your cravings. Let’s dive into the recipe!

Recipe: Cheesiest Vegan Lasagna

Ingredients:

For the Cashew Ricotta:

• 1 1/2 cups raw cashews, soaked in hot water for 1 hour
• 1/4 cup lemon juice
• 2 cloves garlic
• 2 tablespoons nutritional yeast
• Salt and pepper to taste
• 1/4 cup water (as needed for blending)

For the Tomato Sauce:

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (14 oz) diced tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

The Lasagna:

• 12 lasagna noodles (look for vegan options)
• 2 cups spinach leaves, chopped
• 2 cups vegan mozzarella cheese, shredded
• 1 cup vegan parmesan cheese, grated
• Fresh basil leaves for garnish (optional)

Instructions:

For the Cashew Ricotta:

1. Drain and rinse the soaked cashews.
2. In a food processor, combine the soaked cashews, lemon juice, garlic, nutritional yeast, salt, and pepper.
3. Pulse the mixture, gradually adding water as needed, until it becomes smooth and creamy, resembling the texture of ricotta cheese. Set aside.

For the Tomato Sauce:

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.
2. Add the crushed tomatoes, diced tomatoes, dried basil, dried oregano, salt, and pepper. Stir well to combine. Simmer the sauce for 10-15 minutes, allowing it to thicken. Adjust the seasonings to taste.

The Lasagna:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.
2. Cook the lasagna noodles according to the package instructions. Drain and set aside.
3. To assemble the lasagna, spread a small amount of tomato sauce on the bottom of the baking dish.
4. Place a layer of cooked lasagna noodles over the sauce.
5. Spread a generous layer of the cashew ricotta over the noodles, followed by a layer of chopped spinach, vegan mozzarella cheese, and vegan parmesan cheese.
6. Repeat the layers until you’ve used up all the ingredients, finishing with a layer of sauce and a sprinkle of vegan cheese on top.
7. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, or until the lasagna is hot and bubbly, and the top is golden brown.
9. Let the lasagna rest for a few minutes before serving. Garnish with fresh basil leaves, if desired.

Nutrition Facts:

(assuming 1/6th of the lasagna per serving):

• Calories: 560
• Total Fat: 29g
• Sodium: 840mg
• Total Carbohydrate: 57g
• Dietary Fiber: 6g
• Sugars: 9g
• Protein: 23g