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Rachid

Vegan Lasagna with Spinach & Cashew Ricotta

A comforting, fully plant-based lasagna made without dairy. Layers of tomato-lentil sauce, garlicky spinach, and creamy cashew-tofu “ricotta” are baked together with lasagna noodles and optionally topped with vegan cheese.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 750
Equipment Method Notes

Equipment

  • For the Cashew Ricotta
  • 1 cup raw unsalted cashews (soaked in hot water for 20–30 minutes)
  • 2 to 3 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 1 garlic clover (minced or crushed)
  • A pinch of salt (adjust to taste)
  • A small amount of water (to adjust consistency while blending)
  • For the Spinach Layer
  • About 4 to 5 cups fresh spinach (washed and drained)
  • 1 tablespoon olive oil (or a bit of water for oil-free)
  • 1 garlic clover minced
  • Pinch of salt
  • For the Tomato (Marinara) Sauce
  • 1 can of diced tomatoes (approx. 400–500 g) or prepared tomato sauce
  • 2 garlic cloves minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt to taste
  • 1 teaspoon sugar (optional, to reduce acidity)
  • Olive oil (optional)

Method
 

  1. Layering the Lasagna
    Preheat the oven to around 180–190 °C (350–375 °F).
    Lightly grease the bottom of the baking dish, or spread a thin layer of sauce to prevent sticking.
    Place a first layer of lasagna sheets, covering the base completely.
    Spread part of the cashew ricotta over the pasta, then a layer of spinach.
    Spoon some marinara sauce over the spinach.
    Add another layer of lasagna sheets and repeat (ricotta → spinach → sauce) until the ingredients are used up.
    On the final layer, cover with remaining sauce, and optionally sprinkle vegan shredded cheese.
  2. 1: Prepare the Cashew Ricotta
    Drain and rinse the soaked cashews.
    Add them to a food processor along with lemon juice, nutritional yeast, garlic, salt, and a little water. Blend gradually until you reach a creamy texture similar to ricotta.
    Taste and adjust seasonings if needed.
    Transfer to a sealed bowl until ready to use.
    Note: Don’t overblend — a lightly textured ricotta-like feel works best.
    Prepare the Cashew Ricotta Drain and rinse the soaked cashews.
  3. 2:Prepare the Spinach
    Heat a medium skillet over medium heat with a little olive oil or water.
    Add the minced garlic; sauté for a minute until fragrant, then add the spinach and cook, stirring, until wilted (about 2–3 minutes).
    Season with salt and black pepper, then remove from heat.
    If there’s excess liquid, drain the spinach in a sieve and gently press out the moisture.
    medium skillet over medium heat with a little olive oil or water.Prepare the Spinach
  4. 3: Make the Marinara Sauce
    In a medium saucepan, heat a little olive oil if desired; add the minced garlic and sauté until just lightly golden.
    Add the diced tomatoes, basil, oregano, salt, and sugar (if using).
    Bring to a gentle boil, then reduce heat and simmer 15–20 minutes until the sauce thickens and flavors meld.
    Taste and adjust seasonings as needed.
  5. 4: Layering the Lasagna
    Preheat the oven to around 180–190 °C (350–375 °F).
    Lightly grease the bottom of the baking dish, or spread a thin layer of sauce to prevent sticking.
    Place a first layer of lasagna sheets, covering the base completely.
    Spread part of the cashew ricotta over the pasta, then a layer of spinach.
    Spoon some marinara sauce over the spinach.
    Add another layer of lasagna sheets and repeat (ricotta → spinach → sauce) until the ingredients are used up.
    On the final layer, cover with remaining sauce, and optionally sprinkle vegan shredded cheese.
  6. 5: Baking & Serving
    Cover the dish with aluminum foil (to avoid drying out the top), then bake in the oven for 25–30 minutes covered.
    Remove the foil and bake another 10–15 minutes until the top is slightly golden.
    After removing from the oven, let the lasagna rest 10–15 minutes so the layers set and it’s easier to slice.
    Serve warm, preferably with a green salad or vegan bread.
    Baking & Serving Vegan Lasagna with Spinach & Cashew Ricotta - Import from Text

Notes

  • Choose your pasta wisely: Use oven-ready lasagna sheets if possible; if using ones that require boiling, cook them ahead as instructed.
  • Adjust consistency: If the cashew ricotta is too thick, add a splash of water or plant milk to loosen it slightly.
  • Prep ahead: You can prepare the cashew ricotta, spinach, and sauce a day before assembling to streamline the final steps.
  • Freezing: This lasagna freezes well — assemble and freeze before or after baking. Thaw overnight in the fridge and reheat in the oven until warmed through and firm.
  • Customize: You can mix in other veggies such as mushrooms, zucchini, eggplant, or grated carrot for variety and extra flavor.