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Best Damn Vegan Lasagna
Prep Time
45
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
35
minutes
minutes
Servings
9
Author
Beth Hornback
Ingredients
2
cups
Savory Cashew Cream
recipe follows
1/2
cup
water
4
cups
Protein-Packed Marinara Sauce or your favorite marinara sauce*
recipe follows
1
package no-boil lasagna noodles
such as DeLallo Whole Wheat Lasagna
2
cups
Vegan Spinach Ricotta
recipe follows
Instructions
Preheat oven to 350F.
Spread one cup of marinara sauce in the bottom of a 13x9 casserole dish.
Layer 5 lasagna sheets over the sauce, overlapping as needed to fit.
Spread 1 cup of spinach ricotta over the noodles.
Pour 1 cup of marinara sauce over the ricotta.
Pour 3/4 cup of savory cashew cream over the marinara sauce.
Repeat with noodles, ricotta, marinara, and cashew cream.
Layer remaining 5 noodles on top of the cashew cream, then top with remaining marinara sauce.
Set aside remaining 1/2 cup of cashew cream.
Cover casserole dish tightly with aluminum foil, and bake for 30 minutes.
Uncover and pour on the remaining cashew cream.
Bake, uncovered, for 20 minutes.
If desired, broil the top for 3-4 minutes until browned.
Let lasagna stand for 15 minutes before devouring.
Serves 9.