Vegan Lasagne
Satisfy your cravings with this hearty and wholesome Vegan Lasagne, a plant-based twist on the classic comfort food. Layered with tender lasagne sheets, a rich and flavor-packed tomato and vegetable sauce, and creamy homemade cashew cheese, this recipe is a celebration of fresh, wholesome ingredients. Packed with nutrient-dense vegetables like zucchini, carrots, mushrooms, and spinach, and infused with the bold flavors of garlic, oregano, and basil, each bite is a medley of textures and tastes. The creamy cashew cheese, made with nutritional yeast and zesty lemon juice, adds a decadent layer of richness without any dairy. Perfect for feeding a crowd or prepping ahead for the week, this vegan lasagne is as satisfying as it is nourishing. Simple to assemble and baked to bubbly perfection, it’s a must-try dish for anyone seeking a comforting, plant-based meal.
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Ingredients
- 12 sheets Lasagne sheets
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic cloves, minced
- 1 large Carrot, diced
- 1 large Zucchini, diced
- 1 medium Red bell pepper, diced
- 200 grams Button mushrooms, sliced
- 800 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Raw cashews
- 3 tablespoons Nutritional yeast
- 2 tablespoons Lemon juice
- 0.5 cup Water
- 150 grams Spinach leaves
- 0.25 cup Fresh basil leaves, chopped
Directions
Step 1
Preheat your oven to 180°C (350°F).
Step 2
Begin by preparing the tomato sauce. Heat olive oil in a large saucepan over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
Step 3
Add the minced garlic and cook for another minute. Then, add the diced carrot, zucchini, and red bell pepper. Cook for 5 minutes until the vegetables begin to soften.
Step 4
Add the sliced mushrooms and cook for an additional 5 minutes. Stir in the canned crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper.
Step 5
Bring the sauce to a simmer, reduce the heat to low, and let it simmer uncovered for about 15 minutes, stirring occasionally.
Step 6
While the sauce is simmering, prepare the cashew cheese. Soak the raw cashews in hot water for 10 minutes. Drain the cashews and add them to a blender along with nutritional yeast, lemon juice, 1/2 cup of water, and a pinch of salt.
Step 7
Blend the ingredients until smooth and creamy, scraping down the sides as needed.
Step 8
In a large pot, bring water to a boil. Cook the lasagne sheets according to package instructions until al dente. Drain and set aside.
Step 9
Once the sauce is done simmering, stir in the spinach leaves and fresh basil until the spinach wilts.
Step 10
To assemble the lasagne, spread a thin layer of tomato sauce at the bottom of a baking dish.
Step 11
Place a layer of lasagne sheets over the sauce, breaking them to fit if necessary.
Step 12
Spread a layer of cashew cheese over the pasta, followed by another layer of tomato sauce.
Step 13
Repeat the layering process with the remaining ingredients, finishing with a layer of tomato sauce and a few dollops of cashew cheese on top.
Step 14
Cover the baking dish with foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for another 10 minutes until the top is golden and bubbly.
Step 15
Let the lasagne cool for 10 minutes before serving. Garnish with extra basil leaves if desired.
Nutrition Facts
| Serving size | (2635.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3824.4 |
| Total Fat 118.1g | 0% |
| Saturated Fat 20.9g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 3679.6mg | 0% |
| Total Carbohydrate 581.2g | 0% |
| Dietary Fiber 57.1g | 0% |
| Total Sugars 79.9g | |
| Protein 140.8g | 0% |
| Vitamin D 20IU | 0% |
| Calcium 734.1mg | 0% |
| Iron 38.9mg | 0% |
| Potassium 7960.6mg | 0% |
Source of Calories