Best Vegan Lasagna
Before cooking
Active path
DefaultDefault source method
Steps as written in the recipe card.
9 steps13 min
Ingredient prep checklist
- Yellow Onion: 1 medium-to-large yellow onion, chopped
- Carrot: 2 large or 3 medium carrots, chopped (about 1 cup)
- Baby Bella Mushrooms: 8 ounces Baby Bella mushrooms, cleaned and chopped
- Sea Salt: 1/2 teaspoon fine sea salt, to taste
- Black Pepper: Freshly ground black pepper, to taste
- Baby Spinach: 5 to 6 ounces baby spinach, roughly chopped
- Garlic: 2 cloves garlic, pressed or minced
Preheat the oven to 425 degrees Fahrenheit. If you soaked your cashews, drain and rinse them until the water runs clear.
Visual cue
until the water runs clear.
Step help
Watch for
Visual cue
until the water runs clear.
Source
Best Vegan Lasagna
References
This step uses
- 2 cups raw cashews, soaked for at least 4 hours if you do not have a high-powered blender
- 1 cup water
Full ingredient reference
- 2 cups raw cashews, soaked for at least 4 hours if you do not have a high-powered blender
soaked for at least 4 hours if you do not have a high-powered blender
- 1 cup water
- 2 tablespoons lemon juice
- 2 teaspoons apple cider vinegar
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1 medium-to-large yellow onion, chopped
chopped
- 2 large or 3 medium carrots, chopped (about 1 cup)
chopped (about 1 cup)
- 8 ounces Baby Bella mushrooms, cleaned and chopped
cleaned and chopped
- 1/2 teaspoon fine sea salt, to taste
to taste
- Freshly ground black pepper, to taste
to taste
- 5 to 6 ounces baby spinach, roughly chopped
roughly chopped
- 2 cloves garlic, pressed or minced
pressed or minced
- 2 1/2 cups marinara sauce, homemade* or store-bought (I used Rao's)
homemade* or store-bought (I used Rao's)
- 9 no-boil lasagna noodles**
- Suggested garnishes: vegan Parmesan (or a light sprinkle of nutritional yeast) and fresh basil