Lazy Vegan Lasagna
Prep time
Cook time
Total time
This vegan lasagna is perfect for busy families! Just assemble and bake when ready for dinner. It's also versatile in that you can use any veggies you like!
Author: Mary Ross Fowler | Daily Dose of Greens
Recipe type: Entree
Cuisine: Italian
Serves: 5-6
Ingredients
- 1 cup raw cashews, soaked in warm water about 1 hr
- 1 can hearts of palm, drained
- 2 tsp. lemon juice
- ¼ tsp. onion powder
- ¼ tsp. salt
- Black pepper
- 1 package oven-ready lasagna noodles*
- 2 cups frozen spinach
- 2-3 cups veggies of choice: frozen butternut squash, broccoli, cauliflower, zucchini, tomato, mushrooms, etc.
- Optional: chopped fresh basil
- 1½ - 2 jars spaghetti sauce, pref. low sodium (I like Walnut Acres brand)
Instructions
- Preheat oven to 350 degrees F.
- Make the ricotta. In a food processor, pulse together the cashews, hearts of palm, lemon juice, onion powder, salt and pepper, scraping down the sides as necessary, until you reach a ricotta-like texture. Taste for seasoning.
- In a 9x9 casserole dish, start by spreading about ¾ cup spaghetti sauce in the bottom. Then add a single layer of lasagna noodles, top with half of the ricotta, then sprinkle half of the spinach and other veggies (and fresh basil, if using) on top of the ricotta. Cover veggies with a generous amount of sauce, then repeat layers with more noodles and the rest of the ricotta, spinach, and veggies. Finally, top with another layer of noodles and a generous amount of sauce. Cover with foil and bake 35-40 mins, or according to the noodle package instructions. Poke noodles with a fork to make sure they are cooked thoroughly before serving.
Notes
* I tried several kinds of noodles, and the best results came from Barilla oven-ready lasagne noodles. Feel free to try other kinds though!
I recommend making this in the morning, keeping it in the fridge, then popping it into the oven to cook for dinner. It makes your day seem much easier!
This dish keeps in the fridge about 4 days and in the freezer 2-3 months.
I recommend making this in the morning, keeping it in the fridge, then popping it into the oven to cook for dinner. It makes your day seem much easier!
This dish keeps in the fridge about 4 days and in the freezer 2-3 months.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2017/07/31/lazy-vegan-lasagna/