Cashew Pesto Lasagna
Discover the ultimate plant-based comfort food with this Cashew Pesto Lasagna, a vibrant twist on the classic dish that's as nourishing as it is indulgent. Layers of creamy cashew pesto, roasted zucchini, eggplant, and cherry tomatoes, and luscious cashew cream sauce come together with tender no-boil lasagna noodles to create a seamless fusion of flavors and textures. Packed with fresh basil, spinach, and zesty lemon juice, this lasagna is a vegan marvel brimming with earthy, herbaceous notes. Perfect for weeknight dinners or special gatherings, this recipe is not only dairy-free but also loaded with wholesome, nutrient-rich ingredients. Serve it warm and bubbly, garnished with fresh basil for a visually stunning and crowd-pleasing centerpiece.
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Recipe Information
Ingredients
- 2 cups (soaked for at least 4 hours or overnight) Raw cashews
- 2 cups (loosely packed) Fresh basil leaves
- 1 cup (loosely packed) Spinach leaves
- 4 units Garlic cloves
- 2 tablespoons Lemon juice
- 0.5 cups Olive oil
- 0.25 cups Nutritional yeast
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 1 large (sliced into thin rounds) Zucchini
- 1 medium (sliced into thin rounds) Eggplant
- 1.5 cups (halved) Cherry tomatoes
- 2 tablespoons Olive oil (for roasting)
- 9 sheets No-boil lasagna noodles
- 1 cup Unsweetened plant-based milk
- 2 tablespoons Cornstarch
Instructions
Preheat your oven to 400°F (200°C).
Drain the soaked cashews and divide them into two portions: 1 cup for the pesto and 1 cup for the cashew cream sauce.
To make the cashew pesto, combine 1 cup of the soaked cashews, basil leaves, spinach leaves, 2 garlic cloves, lemon juice, olive oil, nutritional yeast, salt, and pepper in a food processor. Blend until smooth and creamy. Set aside.
Prepare the roasted vegetables: Arrange the zucchini, eggplant, and cherry tomatoes on a large baking sheet. Drizzle with olive oil, sprinkle with a pinch of salt, and toss to evenly coat. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until nicely caramelized.
While the vegetables are roasting, prepare the cashew cream sauce: In a blender, combine the remaining 1 cup of soaked cashews, 1 cup of unsweetened plant-based milk, cornstarch, 2 garlic cloves, and a pinch of salt. Blend until smooth. Transfer the mixture to a small saucepan and heat over medium heat, whisking constantly until the sauce thickens (about 5 minutes). Remove from heat and set aside.
Reduce the oven temperature to 375°F (190°C) after the vegetables are done roasting.
In a 9x13-inch baking dish, assemble the lasagna. Spread a thin layer of cashew cream sauce on the bottom of the dish. Lay down 3 lasagna noodles, spread a generous layer of cashew pesto over the noodles, then top with a third of the roasted vegetables. Repeat this process for two more layers, finishing with a layer of lasagna noodles on top.
Spread the remaining cashew cream sauce over the top layer of noodles, ensuring they are completely covered.
Cover the baking dish with foil and bake in the oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the edges are bubbly and the top is lightly golden.
Let the lasagna rest for 10 minutes before slicing and serving. Garnish with fresh basil leaves if desired.
Nutrition Facts
Calories |
4705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.4 g | 322% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5631 mg | 245% | |
| Total Carbohydrate | 533.4 g | 194% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 73.0 g | ||
| Protein | 120.3 g | 241% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 685 mg | 53% | |
| Iron | 37.9 mg | 211% | |
| Potassium | 4991 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
