Ingredients:
**For the Lasagna:**
– 10-12 plant based lasagna noodles (use gluten-free if needed)
– 2 cups marinara sauce
– 1 medium zucchini, thinly sliced
– 1 yellow squash, thinly sliced
– 1 red bell pepper, thinly sliced
– 1 cup spinach
– 1-2 tablespoons olive oil
– Salt and pepper to taste
– Fresh basil for garnish
**For the Vegan Ricotta:**
– 1 1/2 cups raw cashews, soaked in water for at least 4 hours or overnight
– 1/4 cup nutritional yeast
– 1/4 cup unsweetened almond milk (or any plant-based milk)
– 2 tablespoons lemon juice
– 1 garlic clove
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 teaspoon dried Italian herbs (optional)
**For the Vegan Parmesan:**
– 1/2 cup raw cashews
– 2 tablespoons nutritional yeast
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
Instructions:
- **Preheat the Oven:**
– Preheat your oven to 375°F (190°C).
- **Cook the Lasagna Noodles:**
– Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- **Make the Vegan Ricotta:**
– Drain the soaked cashews and add them to a food processor.
– Add nutritional yeast, almond milk, lemon juice, garlic clove, salt, pepper, and dried Italian herbs (if using).
– Blend until smooth and creamy, scraping down the sides as needed. Set aside.
- **Prepare the Vegetables:**
– Heat olive oil in a large skillet over medium heat.
– Add sliced zucchini, yellow squash, and red bell pepper. Season with salt and pepper.
– Sauté for about 5-7 minutes until the vegetables are slightly softened. Remove from heat.
- **Assemble the Lasagna:**
– Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
– Place a layer of lasagna noodles over the sauce.
– Spread a layer of vegan ricotta over the noodles.
– Top with a layer of sautéed vegetables and a handful of spinach.
– Repeat the layers: marinara sauce, noodles, vegan ricotta, vegetables, and spinach.
– Finish with a layer of noodles topped with marinara sauce.
- **Make the Vegan Parmesan:**
– In a food processor, combine the raw cashews, nutritional yeast, garlic powder, and salt.
– Pulse until the mixture resembles Parmesan cheese granules. Sprinkle on top of the lasagna.
- **Bake the Lasagna:**
– Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
– Remove the foil and bake for an additional 15-20 minutes until the top is golden and bubbly.
- **Garnish and Serve:**
– Let the lasagna cool for 5-10 minutes before slicing.
– Garnish with fresh basil leaves.
### Additional Tips
– **Variations:** Feel free to add other vegetables like kale, eggplant, or shredded carrots.
– **Storage:** Leftover lasagna can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the oven or microwave.
This plant-based veggie lasagna is hearty, flavorful, and sure to be a hit with everyone. Enjoy!