How to Make Delicious Vegan Lasagna

Vegan lasagna is a delightful option for those following a plant-based diet or simply looking to enjoy a rich and savory meal without the use of animal products. This recipe offers a delicious and hearty dish that can be enjoyed by everyone, especially on colder days when you crave something warm and comforting.

Ingredients:

• 1 package no-boil lasagna noodles
• 4 cups cashew cream (made by blending 2 cups soaked cashews with 2 cups of water)
• 3 tablespoons nutritional yeast flakes
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups shredded vegan mozzarella (optional)
• 4 cups chopped fresh spinach or kale
• 1 small eggplant, sliced
• 1 large zucchini, sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil

Cooking time: 2 hours (includes preparation and baking)

Servings: 6-8 people

Instructions for Vegan Lasagna:

1. Preheat your oven to 350°F (175°C). If using a no-boil lasagna noodle, you can skip the boiling step and simply layer them directly in the dish.

2. In a blender or food processor, blend the cashews with water until you have a smooth cream. Add nutritional yeast, lemon juice, garlic powder, basil, oregano, salt, and pepper to taste. Mix well until the sauce is smooth.

3. Grease a large baking dish (around 13x9 inches) with olive oil or cooking spray.

4. In a skillet over medium heat, sauté chopped onions and garlic in the remaining tablespoon of olive oil. Cook until translucent and fragrant. Add spinach or kale and cook for another minute to wilt slightly. Remove from heat once done.

5. Spread half of the cashew cream sauce at the bottom of the prepared baking dish. Layer with about 3-4 slices of no-boil lasagna noodles, then spread half of the remaining sauce over them. Sprinkle a few tablespoons of vegan mozzarella (optional) on top if desired.

6. Layer in the sautéed vegetables (onions and spinach), followed by another layer of about 3-4 slices of no-boil lasagna noodles. Spread the remaining sauce over this layer and sprinkle a little more vegan cheese if preferred.

7. Add the final layer of no-boil lasagna noodles, cover with the remaining cashew cream sauce, and top with additional mozzarella (if used).

8. Evenly distribute the eggplant and zucchini slices over the top. Drizzle any leftover sauce on these vegetables.

9. Bake in the preheated oven for about 45 minutes to an hour, or until the top is golden brown and the lasagna is thoroughly heated through. Keep an eye on it towards the end of baking time; if the top starts getting too dark before the inside is fully cooked, cover loosely with aluminum foil.

10. Let the lasagna rest for at least 10 minutes after taking it out of the oven to allow the noodles to firm up and the flavors to meld. Serve hot as a main dish or alongside a side salad or roasted vegetables.

Tips:

To make this recipe even more delicious, you could add some sun-dried tomatoes in oil for extra flavor, or top with a sprinkle of fresh parsley before serving. You can also adjust the seasoning according to your taste buds – perhaps adding a pinch more garlic powder or a dash of red pepper flakes if you like it spicy.

Vegan lasagna is a versatile dish that can be adapted to suit various dietary needs and preferences. Whether you're hosting a potluck, having company over for dinner, or just looking for something cozy on a weekend, this recipe provides an excellent choice that will satisfy all palates!