Made with AI
Classic Vegan Lasagna with Cashew Ricotta
Ingredients
- whole wheat lasagna noodles9 ounces
- cashew ricotta (cashews, lemon juice, nutritional yeast, water)2 cups
- spinach2 cups
- marinara sauce2 cups
- zucchini, sliced1 cup
- mushrooms, sliced1 cup
- olive oil1 tablespoon
- dried oregano1 teaspoon
- garlic powder1 teaspoon
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Cook the whole wheat lasagna noodles according to package instructions. Drain and set aside.
- 3
In a large skillet, heat the olive oil over medium heat. Add the sliced zucchini and mushrooms, and sauté for 5-7 minutes until softened. Add the spinach and cook for another 2 minutes until wilted. Season with dried oregano and garlic powder. Remove from heat.
- 4
Spread 1/2 cup of marinara sauce on the bottom of a 9x13-inch baking dish.
- 5
Layer 3 lasagna noodles over the sauce. Spread 2/3 cup of cashew ricotta over the noodles, then add half of the sautéed vegetables. Top with 1/2 cup of marinara sauce.
- 6
Repeat the layers: 3 noodles, 2/3 cup cashew ricotta, remaining vegetables, and 1/2 cup marinara sauce.
- 7
Finish with the last 3 noodles, remaining cashew ricotta, and the rest of the marinara sauce.
- 8
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until heated through and slightly golden on top.
- 9
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy your Classic Vegan Lasagna with Cashew Ricotta!
