Cashew Pesto Lasagna

Discover the ultimate plant-based comfort food with this Cashew Pesto Lasagna, a vibrant twist on the classic dish that's as nourishing as it is indulgent. Layers of creamy cashew pesto, roasted zucchini, eggplant, and cherry tomatoes, and luscious cashew cream sauce come together with tender no-boil lasagna noodles to create a seamless fusion of flavors and textures. Packed with fresh basil, spinach, and zesty lemon juice, this lasagna is a vegan marvel brimming with earthy, herbaceous notes. Perfect for weeknight dinners or special gatherings, this recipe is not only dairy-free but also loaded with wholesome, nutrient-rich ingredients. Serve it warm and bubbly, garnished with fresh basil for a visually stunning and crowd-pleasing centerpiece.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 cups (soaked for at least 4 hours or overnight) Raw cashews
• 2 cups (loosely packed) Fresh basil leaves
• 1 cup (loosely packed) Spinach leaves
• 4 units Garlic cloves
• 2 tablespoons Lemon juice
• 0.5 cups Olive oil
• 0.25 cups Nutritional yeast
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 1 large (sliced into thin rounds) Zucchini
• 1 medium (sliced into thin rounds) Eggplant
• 1.5 cups (halved) Cherry tomatoes
• 2 tablespoons Olive oil (for roasting)
• 9 sheets No-boil lasagna noodles
• 1 cup Unsweetened plant-based milk
• 2 tablespoons Cornstarch

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Drain the soaked cashews and divide them into two portions: 1 cup for the pesto and 1 cup for the cashew cream sauce.

Step 3

To make the cashew pesto, combine 1 cup of the soaked cashews, basil leaves, spinach leaves, 2 garlic cloves, lemon juice, olive oil, nutritional yeast, salt, and pepper in a food processor. Blend until smooth and creamy. Set aside.

Step 4

Prepare the roasted vegetables: Arrange the zucchini, eggplant, and cherry tomatoes on a large baking sheet. Drizzle with olive oil, sprinkle with a pinch of salt, and toss to evenly coat. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until nicely caramelized.

Step 5

While the vegetables are roasting, prepare the cashew cream sauce: In a blender, combine the remaining 1 cup of soaked cashews, 1 cup of unsweetened plant-based milk, cornstarch, 2 garlic cloves, and a pinch of salt. Blend until smooth. Transfer the mixture to a small saucepan and heat over medium heat, whisking constantly until the sauce thickens (about 5 minutes). Remove from heat and set aside.

Step 6

Reduce the oven temperature to 375°F (190°C) after the vegetables are done roasting.

Step 7

In a 9x13-inch baking dish, assemble the lasagna. Spread a thin layer of cashew cream sauce on the bottom of the dish. Lay down 3 lasagna noodles, spread a generous layer of cashew pesto over the noodles, then top with a third of the roasted vegetables. Repeat this process for two more layers, finishing with a layer of lasagna noodles on top.

Step 8

Spread the remaining cashew cream sauce over the top layer of noodles, ensuring they are completely covered.

Step 9

Cover the baking dish with foil and bake in the oven at 375°F (190°C) for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the edges are bubbly and the top is lightly golden.

Step 10

Let the lasagna rest for 10 minutes before slicing and serving. Garnish with fresh basil leaves if desired.

Nutrition Facts

Serving size	(2168.9g)

Amount per serving	% Daily Value*
Calories	4705.1

Total Fat 251.4g	0%
Saturated Fat 39.4g	0%
Polyunsaturated Fat 11.2g
Cholesterol 0mg	0%
Sodium 5630.7mg	0%
Total Carbohydrate 533.4g	0%
Dietary Fiber 48.0g	0%
Total Sugars 73.0g
Protein 120.3g	0%

Vitamin D 100.0IU	0%
Calcium 684.8mg	0%
Iron 37.9mg	0%
Potassium 4990.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.4%

Protein: 9.9%

Carbs: 43.7%