Vegan Lasagna
by Karissa's Vegan Kitchen
Vegan lasagna made with classic flavors.
Servings: 8
Ingredients
- 1 lb box lasagna noodles
- 6 cups water
- 2 24oz jars marinara sauce about 5 cups
Ricotta
- 2 cups raw cashews
- 1 cup Silk® Plain Almondmilk Yogurt Alternative
- 2 tsp lemon juice
- 1 tbsp fresh basil
Béchamel Sauce
- 2 cups Silk® Unsweetened Original Almondmilk
- 4 tbsp cornstarch
- 1.5 tsp garlic powder or 4-5 cloves fresh minced garlic
- 1/4 tsp black pepper
- 1 vegetable bouillon cube
- 1 cup Silk® Plain Almondmilk Yogurt Alternative
Topping
- your favorite vegan cheese
- fresh basil leaves
Instructions
- Soak cashews in water overnight.*
- Bring about 6 cups of water to a boil. Lay the lasagna noodles out in the pan you'll be making your lasagna in. Cover with the boiling water. Give the noodles a little stir - this will help prevent them from sticking. Cover the pan.
- In a medium-sized pot, whisk together the almondmilk, cornstarch, garlic powder, and black pepper. Add in a bouillon cube.
- Bring to a simmer on medium heat. Simmer until thick and creamy, then remove from heat. Whisk in the yogurt alternative.
- Drain the water from the cashews.
- In a blender or food processor, pulse the cashews until broken down into smaller pieces.
- Mix the cashews with the yogurt alternative, lemon juice, and basil.
- Pre-heat the oven to 425F degrees and drain the lasagna noodles.
- Layer the lasagna.
- 1/2 cup marinara sauce
- 4-5 noodles
- 1/2 cup ricotta
- 1 cup marinara
- 1/2 cup bechamel
- 4-5 noodles
- 1/2 cup ricotta
- 1 cup marinara
- 1/2 cup bechamel
- 4-5 noodles
- 1/2 cup ricotta
- 1 cup marinara
- 1/2 cup bechamel
- 4-5 noodles
- remaining marinara sauce
- remaining bechamel sauce - Bake, covered, for 20 mins.
- Uncover, top with your favorite vegan cheese, and bake for an additional 20 mins.
Notes
*Quick soak method for the cashews: bring 2 cups of water to a boil and pour over the cashews. Let soak for 40 minutes.