-
30
minPrep Time -
60
minCook Time -
90
minReady in -
perYield -
600
calCalories
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:
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions, then set aside.
- In a large pan, heat olive oil over medium heat. Add onion and garlic, cooking until soft.
- Add zucchini, eggplant, bell pepper, and cook until they begin to soften. Add spinach and cook until wilted. Remove from heat.
- 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.
- Cover with foil and bake for 40 minutes. Remove foil and bake for an additional 20 minutes, until the top is golden and bubbly.
- Allow to cool for 10 minutes before serving.
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