Low Sodium Vegan Lentil & Spinach Lasagna

Total time1 hr 55 min

Prep time40 min

Cook time1 hr

Low Sodium Vegan Lentil & Spinach Lasagna

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Ingredients

8 servings

For the cashew béchamel

1 cup raw cashews
Freshness Guaranteed Whole Cashews Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted Alesto Selection Cashews President's Choice Unsalted Dry-Roasted Cashews Planters Unsalted Cashews
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2 cups boiling water, for soaking
1 ½ cups vegetable broth
3 tbsp nutritional yeast
1 tbsp fresh lemon juice
1 tsp garlic powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the lentil Bolognese

2 tbsp olive oil
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
1 cup brown or green lentils, rinsed
1 can (28 oz) crushed tomatoes
1 cup vegetable broth
2 tsp dried oregano
1 tsp dried basil
½ tsp red pepper flakes (optional)
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper

For the spinach layer

1 tbsp olive oil
10 oz fresh baby spinach
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For assembly

12 dry lasagna noodles (about 12 oz)
1 cup vegan parmesan, for topping

For serving

¼ cup fresh basil leaves, torn (optional)

Instructions

1
Place the cashews in a heatproof bowl and pour the boiling water over them. Let soak for 20 minutes, then drain and discard the soaking water.
2
Transfer the drained cashews to a blender along with the vegetable broth, nutritional yeast, lemon juice, garlic powder, and 1/2 tsp salt. Blend on high until completely smooth and pourable, about 2 minutes. Set aside.

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