Vegan Lasagne
Indulge in the comforting layers of this Vegan Lasagne, a hearty and plant-based twist on the classic Italian favorite. Loaded with nutrient-packed vegetables like zucchini, carrots, and spinach, and paired with a rich, savory tomato sauce infused with garlic, oregano, and basil, this recipe is a flavor-packed delight. The creamy cashew cheese, blended with nutritional yeast and a hint of lemon, adds a velvety, dairy-free decadence to every bite. Perfectly balanced and baked to golden perfection, this vegan lasagna is ideal for family dinners, meal prep, or even special occasions. Serve up this wholesome, satisfying dish and discover just how delicious plant-based eating can be!
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Recipe Information
Ingredients
- 12 sheets Lasagne sheets
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic cloves, minced
- 1 large Carrot, diced
- 1 large Zucchini, diced
- 1 medium Red bell pepper, diced
- 200 grams Button mushrooms, sliced
- 800 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Raw cashews
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 0.5 cup Water
- 150 grams Spinach leaves
- 0.25 cup Fresh basil leaves, chopped
Instructions
Preheat your oven to 180°C (350°F).
Begin by preparing the tomato sauce. Heat olive oil in a large saucepan over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
Add the minced garlic and cook for another minute. Then, add the diced carrot, zucchini, and red bell pepper. Cook for 5 minutes until the vegetables begin to soften.
Add the sliced mushrooms and cook for an additional 5 minutes. Stir in the canned crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper.
Bring the sauce to a simmer, reduce the heat to low, and let it simmer uncovered for about 15 minutes, stirring occasionally.
While the sauce is simmering, prepare the cashew cheese. Soak the raw cashews in hot water for 10 minutes. Drain the cashews and add them to a blender along with nutritional yeast, lemon juice, 1/2 cup of water, and a pinch of salt.
Blend the ingredients until smooth and creamy, scraping down the sides as needed.
In a large pot, bring water to a boil. Cook the lasagne sheets according to package instructions until al dente. Drain and set aside.
Once the sauce is done simmering, stir in the spinach leaves and fresh basil until the spinach wilts.
To assemble the lasagne, spread a thin layer of tomato sauce at the bottom of a baking dish.
Place a layer of lasagne sheets over the sauce, breaking them to fit if necessary.
Spread a layer of cashew cheese over the pasta, followed by another layer of tomato sauce.
Repeat the layering process with the remaining ingredients, finishing with a layer of tomato sauce and a few dollops of cashew cheese on top.
Cover the baking dish with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for another 10 minutes until the top is golden and bubbly.
Let the lasagne cool for 10 minutes before serving. Garnish with extra basil leaves if desired.
Nutrition Facts
Calories |
3824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3680 mg | 160% | |
| Total Carbohydrate | 581.2 g | 211% | |
| Dietary Fiber | 57.1 g | 204% | |
| Total Sugars | 79.9 g | ||
| Protein | 140.8 g | 282% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 734 mg | 56% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 7961 mg | 169% | |
*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.
