Vegan Lasagna

tofu

🥗Healthier: silken tofu

💰Cheaper: cottage cheese

Silken tofu maintains creaminess while reducing calories.

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Ground flaxseed can add a nutty flavor and is often more affordable.

lasagna noodles

🥗Healthier: whole wheat lasagna noodles

💰Cheaper: regular lasagna noodles

Whole wheat noodles offer more fiber without a significant price increase.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Soak 2 cups of raw cashews in water overnight for at least 8 hours.

Drain and rinse the soaked cashews.

Dice 3/4 of a small onion.

Mince 2 cloves of garlic.

Chop baby bella mushrooms into bite-sized pieces.

Set the chopped vegetables aside.

In a blender, combine the soaked cashews, 3/4 cup of water, 2 tablespoons of nutritional yeast, 2 tablespoons of lemon juice, 1.5 teaspoons of salt, and 0.5 teaspoons of pepper.

Blend the mixture until smooth to create vegan ricotta.

Boil lasagna noodles according to package instructions, about 9 to 11 minutes, and fan them out in the pot to prevent sticking.

In a skillet, heat 1 tablespoon of olive oil over medium heat.

Add the diced onions and a pinch of salt; sauté until translucent.

Add the chopped mushrooms and sauté for 3 to 5 minutes until softened.

Add the minced garlic and sauté until fragrant, about 1 minute.

Add 5 cups of spinach in batches, cooking until wilted; remove from heat.

Lay the cooked noodles flat on a baking sheet to cool.

In a baking dish, add a layer of marinara sauce on the bottom to prevent sticking.

Layer the noodles over the sauce, followed by the vegetable mixture and vegan ricotta, repeating the layers until all ingredients are used, finishing with a layer of marinara sauce on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens