Ingredients:
- Raw Cashews: 1 ½ cups (210g), soaked in hot water for at least 30 minutes
- Nutritional Yeast: ¼ cup (20g)
- Vegetable Broth: 1 ½ cups (360ml)
- Lemon Juice: 1 tablespoon (15ml)
- Garlic Powder: 1 teaspoon (5ml)
- Onion Powder: ½ teaspoon (2.5ml)
- Salt: ½ teaspoon (2.5g), or to taste
- Black Pepper: ¼ teaspoon (1.25g), or to taste
- Olive Oil: 2 tablespoons (30ml)
- Yellow Onion: 1 medium, chopped (approx. 150g)
- Garlic: 2 cloves, minced (approx. 6g)
- Frozen Spinach: 20 ounces (560g), thawed and squeezed dry
- Canned Artichoke Hearts: 14 ounces (400g), drained and quartered
- Vegan Cream Cheese: 8 ounces (225g) (Tofutti or Kite Hill recommended)
- Fresh Basil: ¼ cup (packed), chopped (approx. 15g)
- Salt: ½ teaspoon (2.5g), or to taste
- Black Pepper: ¼ teaspoon (1.25g), or to taste
- Red Pepper Flakes: ¼ teaspoon (optional) (1.25g)
- Oven-Ready Lasagna Noodles: 9-12 noodles (depending on the size of your dish)
- Vegan Parmesan Cheese: ¼ cup (optional, for topping) (20g)
- Breadcrumbs: ¼ cup (optional, for topping) (25g)
- Olive Oil: 1 tablespoon (15ml) , for drizzling on breadcrumbs (optional)
Instructions:
- Prepare the Cashew Béchamel: Drain the soaked cashews and blend them with vegetable broth, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper until completely smooth and creamy.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened. Add minced garlic and cook briefly until fragrant.
- Combine Spinach and Artichokes: Add the squeezed dry spinach and quartered artichoke hearts to the skillet. Sauté for a few minutes until heated through.
- Make the Spinach Filling: Remove the skillet from the heat and stir in vegan cream cheese, chopped basil, salt, pepper, and red pepper flakes (if using). Mix well to combine.
- Assemble the Lasagna: Spread a thin layer of cashew béchamel in the bottom of the baking dish. Arrange a layer of lasagna noodles over the béchamel. Spread half of the spinach mixture over the noodles. Top with another layer of béchamel. Repeat layers (noodles, spinach mixture, béchamel) until all ingredients are used, ending with a layer of béchamel.
- Add Topping (Optional): If desired, sprinkle vegan parmesan cheese and breadcrumbs over the top layer of béchamel. Drizzle the breadcrumbs with a bit of olive oil.
- Bake the Lasagna: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the lasagna is bubbly.
- Rest Before Serving: Let the lasagna rest for at least 10-15 minutes before slicing and serving. This allows it to set up slightly and makes it easier to serve.