Prepare to revolutionize your dinner table with a mind-blowing vegan lasagna that's so creamy, so rich, and so incredibly delicious, you won't believe it's completely plant-based! This isn't just another vegetarian dish - it's a culinary masterpiece that combines the classic comfort of traditional lasagna with innovative plant-based ingredients that will tantalize your taste buds and leave you craving more. Whether you're a committed vegan, a curious foodie, or just someone looking to add more vibrant, nutritious meals to your repertoire, this Basil Cashew Cheeze Lasagna is about to become your new favorite go-to recipe.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- Lasagna noodles
- 2 cups marinara sauce
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 2 cups spinach
- 1 cup basil cashew cheese
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a 9x13 inch baking dish by lightly greasing it with olive oil or using a non-stick spray.
- If using dry lasagna noodles, cook them according to package instructions until al dente. Drain and set aside. If using no-boil noodles, you can skip this step.
- Prepare the vegetables by washing and slicing the zucchini into thin rounds, chopping the bell pepper into small pieces, and roughly chopping the spinach leaves.
- In a small bowl, season the sliced vegetables with salt and pepper. Let them sit for 5 minutes to release their natural flavors.
- Prepare the basil cashew cheese by ensuring it is at room temperature and well-mixed. If it's too thick, you can thin it with a little plant-based milk.
- Begin layering the lasagna by spreading a thin layer of marinara sauce on the bottom of the baking dish to prevent sticking.
- Place a layer of lasagna noodles over the sauce, slightly overlapping them to cover the entire surface.
- Spread a layer of basil cashew cheese over the noodles, followed by a layer of sliced zucchini, chopped bell peppers, and spinach.
- Pour marinara sauce over the vegetable layer, ensuring even coverage.
- Repeat the layering process: noodles, cashew cheese, vegetables, and sauce, until you've used all ingredients. The top layer should be marinara sauce.
- Cover the baking dish with aluminum foil, ensuring it doesn't touch the sauce directly. This helps prevent burning and keeps moisture in.
- Bake in the preheated oven for 35-40 minutes. Remove the foil for the last 10 minutes to allow the top to brown slightly.
- Remove from the oven and let the lasagna rest for 10-15 minutes. This helps it set and makes serving easier.
- Garnish with fresh basil leaves or additional cashew cheese if desired. Slice into portions and serve hot.
Tips
- Ensure your cashew cheese is smooth and creamy by blending thoroughly and letting it sit at room temperature before layering.
- Don't skip letting the lasagna rest after baking - this helps the layers set and makes cutting and serving much easier.
- For extra flavor, consider roasting your vegetables briefly before layering to enhance their natural sweetness.
- If your cashew cheese seems too thick, thin it with a little plant-based milk to achieve a spreadable consistency.
- Use no-boil lasagna noodles to save time, but if using regular noodles, cook them just until al dente to prevent mushiness.
- For a golden, slightly crispy top, remove the foil in the last 10 minutes of baking.
- Fresh herbs like basil can elevate the flavor, so don't hesitate to add extra as a garnish before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 0mg
