Vegan Spinach Lasagna

In recent years, the popularity of plant-based diets has surged, and with it comes a delightful array of creative and satisfying vegan recipes. One such dish that has undergone a vegan makeover without compromising on flavor is the classic Spinach Lasagna. This vegan version is not only cruelty-free but also a nutritional powerhouse, showcasing the versatility and delectable nature of plant-based ingredients.

Ingredients:

1. Lasagna noodles (preferably whole wheat or gluten-free)
2. 1 pound of fresh spinach, chopped
3. 1 large onion, finely chopped
4. 3 cloves of garlic, minced
5. 1 can (14 ounces) of diced tomatoes
6. 1 can (14 ounces) of tomato sauce
7. 1 can (6 ounces) of tomato paste
8. 1 cup of unsweetened almond milk (or any plant-based milk)
9. 1 cup of raw cashews, soaked and drained
10. 1/2 cup of nutritional yeast
11. 1 teaspoon of dried oregano
12. 1 teaspoon of dried basil
13. Salt and pepper to taste
14. 2 tablespoons of olive oil
15. 2 tablespoons of all-purpose flour (or gluten-free flour)

Instructions:

1. Prepare the Cashew Cream:
   • In a high-speed blender, combine soaked and drained cashews, nutritional yeast, almond milk, and a pinch of salt. Blend until smooth and creamy. This will be used as a vegan substitute for ricotta cheese.
2. Saute the Vegetables:
   • In a large pan, heat olive oil over medium heat. Add chopped onions and minced garlic, sautéing until they become translucent.
   • Add chopped spinach to the pan and cook until wilted. Season with salt and pepper to taste.
3. Prepare the Tomato Sauce:
   • In a separate saucepan, combine diced tomatoes, tomato sauce, and tomato paste. Add dried oregano, dried basil, salt, and pepper. Simmer the sauce for 15-20 minutes, allowing the flavors to meld.
4. Prepare the Cashew Bechamel Sauce:
   • In the same saucepan, heat 2 tablespoons of olive oil over medium heat. Stir in the all-purpose flour and cook for a minute to create a roux.
   • Gradually whisk in the cashew cream, ensuring a smooth consistency. Cook until the sauce thickens, then remove from heat.
5. Assemble the Lasagna:
   • Preheat the oven to 375°F (190°C).
   • In a baking dish, spread a thin layer of tomato sauce.
   • Place a layer of lasagna noodles over the sauce, followed by a layer of sautéed spinach and onions.
   • Pour a portion of the cashew bechamel sauce over the vegetables.
   • Repeat the layers until the dish is filled, finishing with a layer of tomato sauce on top.
6. Bake:
   • Cover the baking dish with foil and bake for 25-30 minutes.
   • Remove the foil and bake for an additional 10-15 minutes until the top is golden and the lasagna is bubbling.
7. Serve and Enjoy:
   • Allow the lasagna to cool for a few minutes before slicing.
   • Serve with a sprinkle of nutritional yeast or fresh basil for added flavor.

Tips

Enhance with Vegan Cheese (Optional):

• For an extra layer of indulgence, consider adding vegan cheese to your lasagna. You can either purchase pre-made vegan cheese or make your own using plant-based ingredients like nutritional yeast, cashews, and spices. Sprinkle a generous amount on top of the lasagna during the last 10 minutes of baking for a gooey and melty finish.

Customize with Additional Vegetables:

• Feel free to get creative and customize your vegan spinach lasagna with additional vegetables. Mushrooms, bell peppers, zucchini, or artichokes can add a burst of flavors and textures to each layer. Sauté or roast the veggies before incorporating them into your lasagna for a richer taste.

Make it Gluten-Free:

• To make this vegan spinach lasagna gluten-free, opt for gluten-free lasagna noodles and replace the all-purpose flour with a gluten-free alternative in the cashew bechamel sauce. Ensure that all other ingredients are gluten-free as well to accommodate those with dietary restrictions.

Experiment with Fresh Herbs:

• Elevate the aromatic profile of your vegan lasagna by incorporating fresh herbs. Finely chopped basil, parsley, or thyme can be sprinkled between the layers or used as a garnish. Fresh herbs not only add a burst of flavor but also contribute to the visual appeal of the dish.

Prepare Ahead for Convenience:

• Vegan spinach lasagna is an excellent make-ahead dish. You can assemble it a day in advance and refrigerate it until you’re ready to bake. This allows the flavors to meld, and it makes for a convenient option for busy days or when entertaining guests.

Serve with a Side Salad:

• Balance the richness of the lasagna by serving it with a crisp side salad. A simple green salad with a lemon vinaigrette or a balsamic glaze can provide a refreshing contrast to the hearty flavors of the lasagna, creating a well-rounded and satisfying meal.

Leftover Creativity:

• If you happen to have leftovers, consider repurposing them. Cut the lasagna into squares and reheat them for quick and delicious lunches. Alternatively, crumble the lasagna over a bed of greens for a unique and flavorful salad.

Vegan spinach lasagna is not just a delightful dish for plant-based eaters; it’s a testament to the culinary possibilities that abound in the world of vegan cooking. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, this recipe offers a delicious and wholesome alternative to the traditional lasagna. Experiment with different variations and make it your own, celebrating the diverse and exciting flavors that come with cruelty-free cooking.