Ingredients
9 lasagna noodles (oven-ready or uncooked)
1 cup vegan parmesan (raw cashews, nutritional yeast, garlic)
1/4 cup tomato paste (San Marzano brand recommended)
2 tbsp extra virgin olive oil
1 tsp dried oregano (not oil-packed)
6 cups tomato sauce (homemade recommended)
2 cups ricotta blend (3/4 cup per layer)
2 cups fresh spinach (stir-fried until crispy)
1 clove garlic (crushed)
1 medium onion (sautéed until browned)
Instructions
Heat olive oil in a pot over medium heat
Add crushed garlic, stirring for 30 seconds
Add diced tomatoes and simmer 10 minutes
Mix in tomato paste until smooth
Add sautéed onions and continue simmering 30 minutes
Arrange noodles on a greased tray without overlapping
Spread 1 cup sauce per layer using an offset spatula
Distribute 3/4 cup ricotta blend between layers
Add spinach at the bottom layer, then alternate layers
Top final noodle with remaining sauce and vegan parmesan
Bake uncovered at 375°F (190°C) for 20 minutes
Let rest for 10 minutes before serving
Garnish with fresh basil and lemon wedges
Notes
Use homemade tomato sauce for best flavor
Add lemon zest after simmering for brightness
For extra richness, layer sautéed mushrooms
Pre-chill noodles in water to prevent sogginess
Recipe is naturally gluten-free if using GF noodles
- Prep Time: 25
- Cook Time: 20
- Category: Lunch
- Method: Baking
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: One 1/8 of lasagna
- Calories: 420
- Sugar: 8g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg