Classic Vegan Lasagna

Instructions

1. 1

   Preheat your oven to 350 degrees F (175 degrees C).

2. 2

   Prepare the lasagna noodles according to the package instructions. Once cooked, lay them flat on a clean towel to avoid sticking together.

3. 3

   In a large skillet, heat the olive oil over medium heat. Add the finely chopped garlic and diced onion, and sauté until translucent.

4. 4

   Chop the mushrooms and zucchini into small pieces and add them to the skillet. Cook until they are soft and have released their moisture.

5. 5

   Add the spinach to the skillet and cook until it wilts. Season the vegetable mixture with salt and pepper to taste.

6. 6

   In a blender, combine the cashews, nutritional yeast, lemon juice, garlic powder, onion powder, and a pinch of salt. Blend until smooth to create the vegan ricotta cheese substitute.

7. 7

   Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.

8. 8

   Place a layer of lasagna noodles over the sauce. Spread half of the vegan ricotta mixture over the noodles, then half of the vegetable mixture, and then a layer of marinara sauce.

9. 9

   Repeat the layers, starting with noodles, the remaining vegan ricotta, the remaining vegetables, and more marinara sauce.

10. 10

    Finish with a final layer of lasagna noodles and a last spread of marinara sauce on top.

11. 11

    Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

12. 12

    Remove the foil and bake for an additional 15 minutes, or until the top is slightly golden and the sauce is bubbling.

13. 13

    Let the lasagna cool for 10-15 minutes before slicing. Garnish with fresh basil before serving.