Classic Vegan Lasagna

Instructions

1. 1

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

2. 2

   Soak the raw cashews in hot water for 20 minutes, then drain.

3. 3

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

4. 4

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

5. 5

   Stir in crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes, salt, and black pepper. Simmer for 15 minutes to develop the flavors.

6. 6

   In a pot of boiling salted water, cook lasagna noodles according to package instructions until al dente, then drain and set aside.

7. 7

   In the same pot, wilt the spinach by cooking it for 1-2 minutes, then drain any excess liquid.

8. 8

   To assemble the lasagna, spread a thin layer of tomato sauce on the bottom of a baking dish.

9. 9

   Place a layer of lasagna noodles over the sauce, then spread a layer of the vegan ricotta mixture, followed by a layer of wilted spinach.

10. 10

    Repeat the layering process until all ingredients are used, finishing with a layer of tomato sauce on top.

11. 11

    Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 15 minutes, or until the top is slightly golden and the sauce is bubbling.

12. 12

    Remove from oven and let it cool for 10 minutes before slicing and serving.