Creamy Vegan Lasagna
This creamy vegan lasagna features layers of tender vegetables, zesty marinara, and a velvety cashew-based sauce. Perfectly seasoned mushrooms, carrots, and spinach provide a satisfying umami depth, while the cashew cream creates a rich, dairy-free alternative that appeals to everyone. Served with fresh basil and vegan parmesan, it is a wholesome and comforting plant-based main dish.
Instructions
- 1
Preheat your oven to 425 degrees Fahrenheit. Drain and rinse your cashews if they have been soaking.
- 2
In a blender, combine cashews (2 cup), water (1 cup), lemon juice (2 tbsp), apple cider vinegar (2 tsp), fine sea salt (0.75 tsp), and dijon mustard (0.5 tsp). Blend until smooth and creamy.
- 3
Heat extra-virgin olive oil (2 tbsp) in a large skillet. Sauté yellow onions (1), carrots (2), and baby bella mushrooms (8 oz) with fine sea salt (0.5 tsp) and black pepper ground (0.25 tsp) for about 10 minutes until golden.
- 4
Add baby spinach (5 oz) to the skillet and cook until wilted. Stir in garlic cloves (2 clove) and cook for 30 seconds, then remove from heat.
- 5
Layer a 9x9 dish with marinara sauce (0.75 cup), gluten free lasagna sheets (3), 1 cup of the cashew cream, and half the sautéed vegetables. Repeat once more with sauce, noodles, cream, and veggies.
- 6
Add the final gluten free lasagna sheets (3) and cover with the remaining marinara sauce (0.75 cup). Cover with foil and bake for 25 minutes. Remove cover and bake for 10 more minutes.
- 7
Let the lasagna cool for 20 minutes. Garnish with a drizzle of leftover cashew cream, vegan parmesan cheese (1 sprinkle), and fresh basil (1 handful) before slicing.
Nutrition Facts
Per portion