Vegan Spinach Lasagna
When it comes to comfort food, lasagna often tops the list. But who says you need cheese and meat to enjoy this classic dish? This Vegan Spinach Lasagna is a wholesome, delicious alternative that’s packed with flavor, nutrients, and plenty of plant-based goodness. Perfect for weeknight dinners or special occasions, this recipe will leave everyone at the table craving seconds.
Why You’ll Love This Recipe
- 100% Plant-Based: No dairy, eggs, or meat, making it suitable for vegans and vegetarians.
- Packed with Greens: Spinach adds a nutritious boost, rich in iron, vitamins, and antioxidants.
- Comforting Layers: The creamy cashew ricotta, savory marinara sauce, and tender lasagna noodles create a delightful texture and taste.
- Make-Ahead Friendly: Assemble it in advance and bake when ready!
Ingredients
For the Cashew Ricotta:
- 2 cups raw cashews (soaked for at least 4 hours or boiled for 15 minutes)
- 1/4 cup nutritional yeast
- 2 tbsp fresh lemon juice
- 2 garlic cloves
- 1/2 cup water (adjust for consistency)
- Salt and pepper to taste
For the Spinach Filling:
- 3 cups fresh spinach, chopped (or 2 cups frozen spinach, thawed and drained)
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 1 tbsp olive oil
- Salt and pepper to taste
For the Lasagna:
- 1 box (9-12 sheets) no-boil lasagna noodles
- 4 cups marinara sauce (store-bought or homemade)
- 1 cup plant-based mozzarella (optional, for topping)
- Fresh basil for garnish
Instructions
1. Prepare the Cashew Ricotta
- Drain and rinse the soaked cashews.
- In a food processor or blender, combine cashews, nutritional yeast, lemon juice, garlic, water, salt, and pepper.
- Blend until smooth and creamy. Adjust seasoning and water as needed for consistency. Set aside.
2. Make the Spinach Filling
- Heat olive oil in a large skillet over medium heat.
- Add onion and sauté until translucent, about 3-4 minutes.
- Add garlic and cook for another minute.
- Stir in the spinach and cook until wilted (if using fresh) or heated through (if using frozen).
- Season with salt and pepper. Remove from heat and let cool slightly.
3. Assemble the Lasagna
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
- Layer 3-4 lasagna noodles over the sauce.
- Spread a portion of the cashew ricotta over the noodles, followed by a layer of spinach filling and marinara sauce.
- Repeat layers until all ingredients are used, finishing with a layer of marinara sauce on top.
- If using plant-based mozzarella, sprinkle it evenly over the top.
4. Bake the Lasagna
- Cover the dish with foil (use parchment paper underneath if the foil touches the food).
- Bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the lasagna is bubbly and golden on top.
- Let it rest for 10 minutes before slicing.
Serving Suggestions
Serve this Vegan Spinach Lasagna with a side salad, garlic bread, or roasted vegetables. Garnish with fresh basil for an extra burst of flavor.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Assemble the lasagna (uncooked) and freeze for up to 3 months. Thaw in the fridge overnight before baking.
- Reheat: Warm slices in the oven or microwave until heated through.
Final Thoughts
This Vegan Spinach Lasagna is proof that plant-based meals can be just as comforting and satisfying as their traditional counterparts. With its creamy layers, hearty spinach, and rich marinara sauce, it’s a dish you’ll want to make again and again. Whether you’re a seasoned vegan or just looking to try something new, this recipe is a must-try!
Let us know in the comments how your lasagna turned out and if you added any personal touches to the recipe!
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