Best Vegan Lasagna

9 servings

4 hrs 50 min (mostly soaking cashews)

A layered vegan lasagna with creamy cashew ricotta, sautéed vegetables, and marinara sauce, baked until bubbling.

prepPreheat oven to 425°F / 220°C
prepSoak cashews for at least 4 hours if not using a high-powered blender
280 g raw cashews, soaked and drained	Blend cashew cream until smooth			Cool 15–20 min, drizzle cream, garnish
240 ml water
2 tablespoons lemon juice
2 teaspoons apple cider vinegar
3/4 teaspoon fine sea salt
1/2 teaspoon Dijon mustard
2 tablespoons extra-virgin olive oil	Sauté onion, carrots, mushrooms 8–10 min	Wilt spinach, add garlic, season
1 medium-to-large yellow onion, chopped
2 large or 3 medium carrots, chopped (about 150 g)
225 g Baby Bella mushrooms, cleaned and chopped
1/2 teaspoon fine sea salt, to taste
Freshly ground black pepper, to taste
5 to 6 oz / 140 to 170 g baby spinach, roughly chopped
2 cloves garlic, pressed or minced	Layer sauce, noodles, cream & veggies	Bake covered 425°F / 220°C, 25 min	Uncover, rotate, bake 5–10 min more
600 ml marinara sauce
9 no-boil lasagna noodles

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