An Easy Vegan Lasagna Recipe
A healthy version of the famous Italian dish, with mushroom, spinach and cashew sauce.
Servings: 4
Calories: 450kcal
Ingredients
- 15 oz vegan-friendly lasagna noodles
- 2 cups frozen spinach defrosted
- 3 cups Portobello mushrooms cut into slices
- 1 tbsp xtra virgin olive oil plus extra for drizzling
- For the sauce
- 2 cups diced tomatoes, canned with juices
- ½ cup water
- 1 tbsp tomato paste
- 1 carrot finely diced
- 3 garlic cloves minced
- 1 tsp dried basil
- ½ tsp red pepper flakes
- 2 tsp coconut sugar
- 1 tbsp apple cider vinegar
- ½ tsp saly
- For the Cashew Cream
- 1 cup cashews soaked
- 1 tbsp nutritional yeast
- 1 tsp garlic powder
- 2 cups almond milk
- 2 tsp apple cider vinegar
- ½ tsp salt
Instructions
- Preheat the oven to175C/346F.
- Heat the olive oil into a cast iron skillet and add the mushroom slices.
- Cook over medium heat,stirring frequently, until all the liquids evaporated. Transfer in a bowl and set aside.
- Add the diced carrot and garlic into the skillet, and cook for 5 minutes over medium heat,stirring frequently.
- Add the rest of the sauce ingredients, mix to combine and bring to boil.
- Turn the heat to low, lid the skillet and simmer for 15 minutes.
- Add the cashew cream ingredients into the blender and process to obtain a smooth, creamy liquid. Add more almond milk to obtain the desired consistency.
- Spread 3 tbsp of the tomato sauce on the bottom of a baking pan (I used a 9x13 one).
- Arrange a layer of lasagna sheets, top them with a layer of spinach and mushroom slices, drizzle tomato sauce and cashew cream and top with another layer of lasagna pasta.
- Continue until all ingredients are layered, and top everything with a layer of lasagna sheet.
- Drizzle cashew sauce on top, drizzle with olive oil and bake for 40 minutes, until the pasta is cooked.
- Cut into squares and serve.
Nutrition
Calories: 450kcal