Hearty Vegan Lasagna with a Cashew Ricotta Twist
Ingredients:
- 12 lasagna noodles
- 3 cups marinara sauce
- 2 cups spinach, chopped
- 1 cup cashew ricotta (blend soaked cashews, lemon juice, garlic, and nutritional yeast)
- 1 cup plant-based mozzarella shreds
- 2 tbsp olive oil
Directions:
1. Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions. Drain and set aside.
2. Spread a thin layer of marinara sauce on the bottom of a baking dish.
3. Layer noodles, cashew ricotta, spinach, and marinara sauce. Repeat layers, ending with noodles.
4. Top with marinara sauce and sprinkle plant-based mozzarella.
5. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until bubbly.
6. Let cool slightly before serving.
Recipe Information: 15 mins prep | 35 mins cooking | 50 mins total | 350 calories per serving | Serves 4