1Creado con IA
Classic Vegan Lasagna
90 min Media
Ingredientes
4 Raciones
- lasagna noodles12 pieces
- olive oil2 tablespoons
- garlic4 cloves
- onion1 large
- crushed tomatoes28 ounces
- tomato paste2 tablespoons
- dried basil2 teaspoons
- dried oregano1 teaspoon
- red pepper flakes1/2 teaspoon
- saltto taste
- black pepperto taste
- raw cashews1 cup
- lemon juice1 tablespoon
- nutritional yeast1/4 cup
- spinach5 cups
Preparación
- 1
Preheat your oven to 350 degrees F (175 degrees C).
- 2
Soak the raw cashews in hot water for 20 minutes, then drain.
- 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
In a large skillet, heat olive oil over medium heat. Add finely chopped onion and minced garlic, and sauté until translucent.
- 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
In a pot of boiling salted water, cook lasagna noodles according to package instructions until al dente, then drain and set aside.
- 7
In the same pot, wilt the spinach by cooking it for 1-2 minutes, then drain any excess liquid.
- 8
To assemble the lasagna, spread a thin layer of tomato sauce on the bottom of a baking dish.
- 9
