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Plant-based, Gluten-free, Vegan Lasagna

Healthy, easy to make, plant-based delicious dish
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Ingredients Equipment Method

Ingredients
  

  • Ricotta cheese recipe:
  • 1 1/2 cups raw cashew pieces whole cashews will also work fine. MUST BE RAW, not roasted or salted!
  • 1/2 cup water
  • Juice from 1 lemon
  • 3 tbsp nutritional yeast
  • 1 garlic clove
  • Salt & pepper to taste
  • Lasagna:
  • 1 box GF veggie lasagna noodles or regular GF lasagna pasta
  • 1 jar basil pasta sauce or your favorite- make sure it's GF & Vegan
  • 1 pack plant-based mozzarella cheese shreds

Equipment

  • Blender

Method
 

  1. Preheat oven to 400F or the degree as specified on your lasagna noodle box.
  2. In a blender add raw cashew pieces along with water, juice from 1 lemon, nutritional yeast, garlic clove, salt and pepper. Blend until smooth.
  3. Assemble lasagna: In a baking dish add sauce to bottom, layer noodles, ricotta cheese, mozzarella cheese, sauce, pasta, ricotta cheese, mozzarella cheese.... repeat until all ingredients are used.
  4. Bake according to the temperature & 'time in oven' as specified on your lasagna noodle box. Mine took 35 minutes.
  5. Once cooked let sit for 5 minutes, top with oregano (optional). ENJOY :)