This weeknight-friendly vegan vegetable lasagna is made with cashew ricotta and oven-ready lasagna sheets.
For the Cashew Ricotta
- 1 cup raw cashews, soaked in water for at least 4 hours or overnight and drained
- 1 small garlic clove, roughly chopped
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 2 teaspoons white miso
- ¼ teaspoon fine sea salt
- 2 to 3 tablespoons filtered water
For the Lasagna
- 2 tablespoons plus 1 teaspoon extra virgin olive oil
- 1 medium yellow onion, sliced
- 1 green bell pepper, ribs and seeds removed, thinly sliced
- ½ head of cauliflower, chopped into small, flat bits
- 1 teaspoon Herbes de Provence (dried oregano also works)
- Fine sea salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup Panko breadcrumbs
- 1 tablespoon nutritional yeast
- About 2 cups of your favorite jarred marinara (See Note #1)
- 8 oven-ready lasagna sheets (See Note #2)
- Start by making the Cashew Ricotta. In a food processor, combine the cashews, garlic, lemon juice, miso, and salt. Pulse until everything is broken down and the mixture is homogeneous but not yet smooth, adding a bit of the water as needed to help the mixture come together (it should resemble ricotta, basically). Taste and adjust the seasonings if needed. (Ricotta can be made up to several days in advance).
- Preheat the oven to 375ºF (or whatever your pasta package suggests).
- Next, make the filling. Heat 2 tablespoons of the oil in a large non-stick skillet over medium-low heat. Add the onion, pepper, cauliflower, Herbes, ¼ teaspoon salt, and pepper. Toss to coat, cover tightly with a lid, and cook until the vegetables are starting to soften, about 5 minutes. Then remove the lid, raise the heat to medium-high, and cook, stirring occasionally, until the vegetables are lightly browned, 5 minutes more.
- Meanwhile, in a small bowl, combine the Panko and nutritional yeast with a pinch of salt and the remaining teaspoon of oil. Using your fingers, rub the mixture together to combine.
- To assemble the lasagna, spread a few tablespoons of the marinara to cover the bottom of an 8×8” ceramic or glass baking dish. Place 2 lasagna sheets inside side by side. Add a layer of vegetables, followed by small dollops of the ricotta, and drizzle lightly with marinara. Cover with 2 more lasagna sheets, pressing down lightly, and repeat the layers 3 times until you run out of fillings. The final layer should be noodles. Coat the lasagna sheets with the remaining marinara and sprinkle with the Panko mixture.
- Cover tightly with foil and bake for 25 minutes. Uncover and continue baking until the top is golden brown, 10 to 15 minutes.
- Let stand 5 minutes before serving.
1. Be sure to buy a sauce with simple ingredients, and no added sweeteners or preservatives.
2. Barilla no-boil noodles are readily available. If you prefer egg-free lasagna sheets, look for DeLallo or Jovial brands.
- Serving Size: 1/6 of the recipe
- Calories: 502
- Carbohydrates: 70 g
- Fiber: 5.9 g
- Protein: 12.7 g
Keywords: lasagna, cashews, cauliflower, vegan