Vegan Spinach Lasagna

This Vegan Spinach Lasagna is a delightful twist on a classic Italian dish, featuring layers of tender noodles, rich tomato sauce, and a creamy vegan ricotta made from cashews and spinach. Perfectly seasoned and baked to perfection, it’s a comforting meal that’s both nutritious and satisfying.

Ingredients

• Lasagna noodles - 4 sheets
• Fresh spinach - 200 grams
• Cashews - 100 grams (soaked for 2 hours)
• Nutritional yeast - 3 tablespoons
• Lemon juice - 1 tablespoon
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon
• Tomato sauce - 400 grams
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegan cheese (optional) - 50 grams

Steps

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat olive oil over medium heat, add minced garlic and sauté until fragrant, about 1 minute.
3. Add fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat.
4. In a food processor, combine soaked cashews, nutritional yeast, lemon juice, salt, and black pepper. Blend until smooth and creamy to create the vegan ricotta.
5. In a baking dish, spread a layer of tomato sauce on the bottom.
6. Layer 2 lasagna noodles over the sauce, followed by half of the vegan ricotta, half of the sautéed spinach, and a sprinkle of oregano.
7. Repeat the layers with another 2 lasagna noodles, remaining ricotta, remaining spinach, and more tomato sauce on top.
8. If using, sprinkle vegan cheese over the final layer.
9. Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until bubbly.
10. Let it cool for a few minutes before slicing and serving.

Nutrition

• Calories: 380
• Protein: 12 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 18 g
• Saturated Fat: 2 g
• Unsaturated Fat: 16 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from spinach, supporting overall health.
• High in plant-based protein and healthy fats from cashews.

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