Lasagna Vegetale

Lasagna Vegetale is a vibrant and hearty vegan twist on the classic Italian lasagna, layered with rich tomato sauce, creamy cashew cheese, and an array of colorful vegetables. This dish is not only satisfying but also packed with nutrients, making it a delightful meal for everyone.

Ingredients

• Lasagna noodles - 6 sheets
• Olive oil - 2 tablespoons
• Zucchini - 1 medium, sliced
• Red bell pepper - 1 medium, diced
• Mushrooms - 150 grams, sliced
• Spinach - 100 grams, fresh
• Garlic - 2 cloves, minced
• Canned crushed tomatoes - 400 grams
• Dried oregano - 1 teaspoon
• Dried basil - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Cashews - 100 grams, soaked for 4 hours
• Nutritional yeast - 3 tablespoons
• Lemon juice - 1 tablespoon
• Water - 100 ml

Steps

1. Preheat the oven to 180°C (350°F).
2. In a skillet, heat olive oil over medium heat. Add garlic and sauté for 1 minute until fragrant.
3. Add sliced zucchini, diced red bell pepper, and mushrooms to the skillet. Cook for about 5-7 minutes until softened. Stir in fresh spinach and cook until wilted. Season with salt, pepper, oregano, and basil. Remove from heat.
4. In a blender, combine soaked cashews, nutritional yeast, lemon juice, and water. Blend until smooth and creamy to create the vegan cheese layer.
5. Spread a thin layer of crushed tomatoes on the bottom of a baking dish. Place 2 sheets of lasagna noodles on top.
6. Layer half of the sautéed vegetables over the noodles, followed by a layer of cashew cheese, then more crushed tomatoes.
7. Repeat the layering process with another 2 sheets of noodles, the remaining vegetables, cashew cheese, and crushed tomatoes.
8. Top with the final 2 sheets of noodles and cover with any remaining crushed tomatoes. Optionally, sprinkle additional nutritional yeast on top for a cheesy flavor.
9. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the top is slightly golden.
10. Allow to cool for a few minutes before slicing and serving.

Nutrition

• Calories: 380
• Protein: 12 g
• Carbs: 55 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• High in fiber, which promotes digestive health.

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