Dairy-Free Lasagna

This Dairy-Free Lasagna offers layers of rich flavors and wholesome ingredients, making it a satisfying and hearty meal. With a blend of vegetables, lentils, and a creamy cashew sauce, this dish is perfect for those seeking a dairy-free alternative without compromising taste.

Ingredients

• Lasagna noodles - 6 sheets
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Onion - 1 medium, diced
• Bell pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Mushrooms - 100 grams, sliced
• Spinach - 100 grams, fresh
• Cooked lentils - 200 grams
• Tomato sauce - 400 grams
• Nutritional yeast - 3 tablespoons
• Cashews - 100 grams, soaked in water for 2 hours
• Lemon juice - 1 tablespoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Italian seasoning - 1 teaspoon

Steps

1. Preheat the oven to 180°C (350°F).
2. Cook the lasagna noodles according to the package instructions; drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add minced garlic and diced onion, sauté until onion is translucent.
4. Add diced bell pepper, zucchini, and sliced mushrooms to the skillet. Cook for about 5-7 minutes until softened.
5. Stir in fresh spinach and cooked lentils, then add tomato sauce, salt, black pepper, and Italian seasoning. Cook for an additional 5 minutes.
6. In a blender, combine soaked cashews, lemon juice, and 50 ml of water. Blend until smooth and creamy to create a cashew sauce.
7. In a baking dish, spread a layer of the vegetable and lentil mixture at the bottom. Place 2 lasagna noodles on top.
8. Spread a layer of cashew sauce over the noodles, then add another layer of the vegetable mixture. Repeat the layers until all ingredients are used, finishing with a layer of cashew sauce on top.
9. Sprinkle nutritional yeast on top for added flavor.
10. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
11. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
12. Let it cool for a few minutes before slicing and serving.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 65 g
• Fiber: 12 g
• Sugar: 8 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from lentils and cashews.
• Contains a variety of vegetables that provide essential vitamins and minerals.

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