- 2 cups raw cashews, soaked for at least 4 hours if you do not have a high-powered blender
- 1 cup water
- 2 tablespoons lemon juice
- 2 teaspoons apple cider vinegar
- ¾ teaspoon fine sea salt
- ½ teaspoon Dijon mustard
- 2 tablespoons extra-virgin olive oil
- 1 medium-to-large yellow onion, chopped
- 2 large or 3 medium carrots, chopped (about 1 cup)
- 8 ounces Baby Bella mushrooms, cleaned and chopped
- ½ teaspoon fine sea salt, to taste
- Freshly ground black pepper, to taste
- 5 to 6 ounces baby spinach, roughly chopped
- 2 cloves garlic, pressed or minced
- 2 ½ cups marinara sauce, homemade or store-bought
- 9 no-boil lasagna noodles
- Garnishes: vegan Parmesan (or a light sprinkle of nutritional yeast) and fresh basil
- Preheat the oven to 400 degrees Fahrenheit.
- Soak cashews in water for 4 hours (if possible), and then rinse them, till the water drains out.
- In a blender, add cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides if necessary. You can use extra ½ cup additional water in case the mixture is not consistent enough.
- In a pan, heat olive oil. Once its heated, add carrots, onions, mushrooms, salt and freshly ground pepper. Sauté it for 10 minutes, till the vegetables begin to turn golden brown. You can add garlic/regular butter to the pan, to prevent the veggies from sticking.
- Wash the spinach and cut into pieces. Add 1/2 of this to the pan and sauté till the spinach is wilted. Now add the remaining 1/2 of the spinach to the pan and sauté till the spinach is wilted.
- Add garlic to this and continue to toss for a minute. Now remove the pan from the heat and garnish the contents with some more salt and pepper (to taste)
- Spread 3/4-1 cup tomato sauce evenly over the bottom of a baking dish (preferably (9” by 9”).
- Put 3 lasagna noodles on top of the sauce (you can cut their ends to fit the tray, and/or overlap their edges as necessary).
- Spread 1 cup of the cashew cream evenly over the noodles. T
- Top it with half of the sautéed veggies from the pan.
- Now add a layer of ¾ cup tomato sauce on top of this.
- Add 3 more noodles as a layer, followed by another layer of 1 cup cashew cream. Then add the remaining veggies.
- Top with a layer of 3 more noodles, and spread ¾ cup tomato sauce over it to evenly cover the noodles.
- Wrap a sheet of Aluminum foil at the top of the lasagna dish, making sure it’s tight, so it doesn’t touch the top.
- Bake it covered, for 25 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 5 to 10 more minutes, until it’s steaming and slightly bubbling at the edges.
- Remove the pan from the oven and let the lasagna cool for 15 to 20 minutes to a reasonable temperature. Drizzle leftover cashew cream on top (if it’s too thick to drizzle, thin it out with a small amount of water first).
- Sprinkle vegan Parmesan (made with hemp seeds, nutritional yeast, garlic and onion powder) and fresh basil on top.
Slice it up and serve warm with a side of toasted garlic bread, balsamic salad or baked baby potatoes!
Can refrigerate for 4 days