Anti Inflammatory Vegan Lentil & Spinach Lasagna
Total time1 hr 55 min
Prep time40 min
Cook time1 hr
4.6(27)
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Learn more →Ingredients
8 servings
For the cashew béchamel
- 1 cup raw cashews
- 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
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
- ½ tsp black pepper
For the spinach layer
- 1 tbsp olive oil
- 10 oz fresh baby spinach
- ¼ tsp salt
For assembly
- 12 dry lasagna noodles (about 12 oz)
Chef's tipGluten-free pasta often cooks faster, so check it a little early to avoid becoming mushy. - 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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