Comforting Vegan Lasagna Bake
Comforting Vegan Lasagna Bake
ingredients
- 9 lasagna noodles
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 cups mushrooms, sliced
- 1 zucchini, diced
- 24 oz marinara sauce
- Salt and pepper, to taste
- 1 cup cashews, soaked and drained
- 1 tablespoon lemon juice
- 1/4 cup almond milk (or plant-based milk)
steps
- 1.
Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions, then drain and set aside.
- 2.
In a skillet, heat olive oil over medium-high heat. Sauté onion and garlic until fragrant.
- 3.
Add bell pepper, mushrooms, and zucchini; cook until tender. Season with salt and pepper.
- 4.
In a blender, combine soaked cashews, lemon juice, almond milk, and a pinch of salt. Blend until smooth to create a creamy ricotta.
- 5.
Spread a thin layer of marinara sauce at the bottom of a baking dish.
- 6.
Layer with 3 noodles, half the veggie mixture, half the cashew ricotta, and a layer of marinara. Repeat layers, finishing with noodles topped with the remaining marinara sauce.
- 7.
Cover with foil and bake for 40 minutes; uncover and bake for an additional 10 minutes until bubbly.
- 8.
Let it cool for 10 minutes before slicing and serving.
