Vegan Lasagna

This Vegan Lasagna is a hearty and comforting pasta dish layered with rich tomato sauce, creamy cashew cheese, and fresh vegetables. It's a perfect balance of flavors and textures, making it an ideal meal for any occasion.

Ingredients

• Lasagna noodles - 6 sheets
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Zucchini - 1 medium, sliced
• Spinach - 100 grams, fresh
• Mushrooms - 200 grams, sliced
• Red bell pepper - 1 medium, diced
• Canned crushed tomatoes - 400 grams
• Dried oregano - 1 teaspoon
• Dried basil - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Cashews - 100 grams, soaked for 2 hours
• Nutritional yeast - 2 tablespoons
• Lemon juice - 1 tablespoon
• Water - 1/4 cup

Steps

1. Preheat the oven to 180°C (350°F).
2. Cook the lasagna noodles according to package instructions; drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Add sliced zucchini, mushrooms, and red bell pepper to the skillet. Cook for 5-7 minutes until softened.
5. Stir in the fresh spinach and cook until wilted. Season with oregano, basil, salt, and pepper. Remove from heat.
6. In a blender, combine soaked cashews, nutritional yeast, lemon juice, and water. Blend until smooth and creamy to create the cashew cheese.
7. In a baking dish, spread a layer of crushed tomatoes on the bottom. Place 2 lasagna noodles on top.
8. Spread half of the vegetable mixture over the noodles, then add half of the cashew cheese. Repeat with another layer of noodles, vegetables, and cashew cheese, finishing with a final layer of crushed tomatoes and a sprinkle of nutritional yeast if desired.
9. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
10. Remove the foil and bake for an additional 10-15 minutes until heated through and slightly golden on top.
11. Let cool for a few minutes before slicing and serving.

Nutrition

• Calories: 400
• Protein: 15 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins and minerals from vegetables.
• High in plant-based protein and healthy fats from cashews.

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