Vegan Lasagna Recipe Cashew Ricotta

Vegan Lasagna Recipe with Cashew Ricotta

Lasagna is one of the most popular Italian dishes. It’s a hearty, comforting meal that’s perfect for any occasion. But if you’re looking for a vegan version of this classic, you’ll be pleased to know that it’s easy to make a delicious vegan lasagna that’s just as tasty as the original. This vegan lasagna recipe uses cashew ricotta, a creamy and flavorful vegan cheese substitute, to give the dish a delicious, cheesy flavor without any animal products. Here’s how to make it.

Ingredients:

• 1 package vegan lasagna noodles
• 1 cup raw cashews
• 1/2 cup nutritional yeast
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1/2 cup vegan mozzarella, grated
• 1/2 cup vegan parmesan, grated
• 2 cups tomato sauce
• 1 cup vegan cream cheese
• 1/4 cup vegan sour cream
• 2 cups vegan ground beef
• 1 cup baby spinach, chopped

Instructions:

1. Preheat oven to 375 degrees Fahrenheit. Grease a 9x13 inch baking dish with olive oil.

2. In a medium bowl, soak the cashews in warm water for at least 30 minutes. Drain and rinse.

3. In a food processor, combine the soaked cashews, nutritional yeast, lemon juice, olive oil, garlic, oregano, salt, pepper, and red pepper flakes. Process until smooth and creamy, scraping down the sides of the bowl as needed. This is your vegan ricotta.

4. Spread a thin layer of tomato sauce in the bottom of the prepared baking dish. Arrange a layer of lasagna noodles on top. Spread half of the vegan ricotta on top of the noodles. Sprinkle with half of the vegan mozzarella and parmesan.

5. Repeat with another layer of noodles, tomato sauce, ricotta, and cheeses. Top with a final layer of noodles. Spread the remaining tomato sauce on top. Sprinkle with the remaining cheeses.

6. In a medium bowl, combine the vegan cream cheese, vegan sour cream, vegan ground beef, and spinach. Spread this mixture on top of the lasagna.

7. Cover the baking dish with aluminum foil. Bake for 30 minutes. Uncover and bake for an additional 15 minutes, or until the cheese is melted and bubbly. Let cool for 10 minutes before serving. Enjoy!

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