This Simple Vegan Lasagna recipe is a weekly staple we make at our house and my husbands favorite vegan recipe of all time that I have made. You can really make it your own – sometimes we add rice noodles, sometimes we just do the zucchini as the “noodles”. We love to add spinach to bulk up the nutritional profile of the dish, but you can play with it as you like.
Vegan Cashew Ricotta Cheese // In a food processor, blend:
3 Cups cashews raw, unsalted (soak the nuts in hot water beforehand for at least 20mins, helps to digest better). You can also try this with other nuts like almonds or macadamia nuts. If you are allergic to nuts, try tofu instead.
2 – 3 tbsp nutritional yeast (to taste)
1/2 Cup fresh basil
Salt & pepper, oregano to taste
1 lemon, squeezed in
1 Cup water to thin out as you go until you get to your desired consistency and taste. We like it a little runnier so you spread it more easily.
Layer the ricotta “cheese” between Jovial brown rice noodles, sliced zucchini (or eggplant), add spinach to each layer, then top each layer with your favorite marinara sauce until the pan is full. You can generally fit in 3 layers of everything, maybe 4 depending how thick you cut your zucchini.
We typically buy 4 zucchini and slice them thinly.
Bake for about one hour at 375 or until you can pierce through the zucchini & noodles. Serve and enjoy!
You can also use this mixture in stuffed shells, manicotti, on pizza – get creative! Let me know if you end up trying this recipe in the comments. xx
I added this recipe as a REEL on Instagram if you like the video / visual recipe instead so check out my REELS for this and other simple plantbased, not perfect recipes!