dinner · vegan · vegetarian · dairy-free
Vegan lasagna
Layers of pasta, marinara, tofu-cashew ricotta and roasted vegetables.
- Time
- 90min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains wheat, soy and tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
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Equipment
You'll need: Oven, Blender or food processor.
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Method
-
1
Blend tofu, cashews, nutritional yeast, lemon, garlic and salt to a ricotta texture; fold in spinach.
-
2
Cook the noodles.
-
3
Layer sauce, noodles, ricotta and zucchini three times, ending with sauce.
-
4
Cover and bake at 190°C (375°F) for 40 minutes; rest 15 minutes.
