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Vegan Spinach Lasagna
Tell us what you thinkA delicious and healthy vegan twist on classic lasagna.
4
Servings
20 min
Prep Time
50 min
Cook Time
1 hr 10 min
Total Time
Courses
Cuisines
Ingredients
Lasagna Noodles
Spinach Tofu Filling
Tomato Sauce
Cashew Cream
Assembly
Steps
Spinach Tofu Filling
- If using frozen spinach, thaw and squeeze out excess water. If using fresh spinach, wilt down in a pan until cooked.
- Crumble tofu into a bowl and add cooked or thawed spinach, minced garlic, diced onion, nutritional yeast, salt, and black pepper.
- Mix well to combine and set aside while preparing the tomato sauce and cashew cream.
Tomato Sauce
- In a medium saucepan, heat tomato sauce and minced garlic over medium heat.
- Simmer for 10-15 minutes, stirring occasionally, until slightly thickened.
Cashew Cream
- Soak cashews in hot water for at least 30 minutes.
- Drain cashews and place in a blender or food processor with water, nutritional yeast, minced garlic, lemon juice, and salt.
- Blend until smooth and creamy, scraping down the sides as needed.
- Transfer to a bowl and set aside.
Assembly
- Preheat oven to 180°C.
- Spread a thin layer of tomato sauce on the bottom of a 8x8-inch baking dish.
- Place a single layer of lasagna noodles on top of the tomato sauce.
- Add a generous layer of the spinach tofu filling on top of the lasagna noodles.
- Pour some cashew cream on top of the spinach tofu filling.
- Add another layer of lasagna noodles on top of the cashew cream.
- Repeat the layers of tomato sauce, spinach tofu filling, and cashew cream until you have used up all the ingredients, ending with a layer of tomato sauce.
- Sprinkle vegan mozzarella cheese on top.
- Cover with foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the vegan mozzarella cheese is melted and bubbly.
- Let cool for a few minutes before serving.
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