• 30
    min
    Prep Time
  • 60
    min
    Cook Time
  • 90
    min
    Ready in

  • per
    Yield
  • 600
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Main Course
  • Allergens:gluten,soy,nuts
  • Seasons:All
  • Cuisines:
  • Courses:dairyfree

Recipe Description

Layers of rich tomato sauce, creamy vegan béchamel, tender pasta, and a hearty veggie mixture make this lasagna the ultimate comfort food. It’s perfect for any celebration or family dinner.

Ingredients

  • 12 lasagna noodles
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 zucchini, diced
  • 1 eggplant, diced
  • 1 bell pepper, diced
  • 2 cups spinach
  • 1 cup vegan ricotta
  • 3 cups marinara sauce
  • 2 cups cashew béchamel sauce
  • 1/2 cup nutritional yeast
  • Salt and pepper to taste

Steps:

  1. Preheat oven to 375°F (190°C).
  2. Cook lasagna noodles according to package instructions, then set aside.
  3. In a large pan, heat olive oil over medium heat. Add onion and garlic, cooking until soft.
  4. Add zucchini, eggplant, bell pepper, and cook until they begin to soften. Add spinach and cook until wilted. Remove from heat.
  5. In a large baking dish, spread a thin layer of marinara sauce. Layer with 4 lasagna noodles, followed by half of the vegetable mix, dollops of vegan ricotta, and a layer of cashew béchamel.
  7. Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 20 minutes, until the top is golden and bubbly.
  8. Allow to cool for 10 minutes before serving.

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Vegor “The scientist”

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