How to Make Vegan Lasagna
Looking for a hearty, delicious, and plant-based recipe? This vegan lasagna is packed with flavor and nutrition. Follow these steps to create a dish that will impress vegans and non-vegans alike!
Ingredients:
- 12 lasagna noodles
- 2 cups marinara sauce
- 1 cup cashew cream (or vegan ricotta)
- 1 cup plant-based shredded mozzarella
- 2 cups chopped spinach
- 1 cup sliced mushrooms
- 1 cup diced zucchini
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the lasagna noodles according to the package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add onions and garlic, and sauté until fragrant.
- Add mushrooms, zucchini, and spinach to the skillet. Cook until the vegetables are tender. Season with salt and pepper.
- Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
- Place a layer of lasagna noodles over the sauce, followed by a layer of cashew cream, sautéed vegetables, and shredded mozzarella. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce and mozzarella on top.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is bubbly and golden.
- Let the lasagna cool for 10 minutes before slicing and serving.
Tips:
- For a nut-free version, use tofu instead of cashew cream.
- Add fresh basil leaves for extra flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy your vegan lasagna with a side salad or garlic bread for a complete meal. Happy cooking!
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