Creamy Vegan Spinach Lasagna Comfort Food Reimagined

Creamy Vegan Spinach Lasagna: Prepare to be Amazed!

Ever wondered if Vegan Spinach Lasagna could actually be as comforting as the real deal? Honestly, I was skeptical too.

But trust me, this recipe is a game-changer. It's creamy, cheesy (without the cheese!), and packed with flavour. This isn't just vegan lasagna ; it's the best ever vegan lasagna you'll ever taste.

What's the Story Behind It?

Lasagna, of course, has Italian roots. It's traditionally a labour of love, made with layers of pasta, meat sauce, and cheese.

This plant-based version keeps the spirit alive. It’s perfect for a cosy night in, and takes around 1 hour 25 minutes.

This recipe easily serves 6-8 people.

Why You'll Love This Vegan Lasagna Recipe

This creamy vegan lasagna recipe isn't just about being plant-based. It's about creating something truly delicious and satisfying. It's a great source of vitamins and minerals from the spinach and artichokes.

Picture yourself serving this up on a chilly evening, maybe with a glass of red wine? It's a real crowd-pleaser.

Let's Get Started

Okay, let's get this show on the road! What makes this lasagna so special? It's all about the cashew béchamel.

Seriously, this stuff is magic. The cashew makes it extremely creamy vegan lasagna recipe . And we're going to take that base and make something homemade vegan lasagna style.

I'll walk you through every step. Get those aprons ready, because it's about to get deliciously messy.

Creamy Vegan Spinach Lasagna Comfort Food Reimagined Recipe Card

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Preparation time:40 Mins

Cooking time:45 Mins

Servings:6-8 servings

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.

Nutrition Facts

Calories:450-550

Fat:25-35g

Fiber:5-8g

Recipe Info

Category:Main Course

Cuisine:Italian-American

Ingredients & Equipment for Your Best Vegan Spinach Lasagna

Okay, let's get this show on the road! We’re diving headfirst into making the best Vegan Spinach Lasagna ever. Honestly, this recipe is all about layering those delicious flavours.

To nail that perfect Vegan Lasagna Recipe , we need to get our ingredients in order. Don't worry, it's not complicated.

It's easier than a Sunday roast, promise!

Main Ingredients: The Foundation of Flavor

Cashew Béchamel (The Creamy Dream):

• Raw Cashews: 1 ½ cups (210g) – Quality counts! Look for whole, unbroken cashews. Soaking them is key!.
• Nutritional Yeast: ¼ cup (20g) – This is your cheesy flavour bomb!
• Vegetable Broth: 1 ½ cups (360ml) – Go for low-sodium.
• 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

Spinach & Artichoke Filling (The Heart of the Lasagna):

• Olive Oil: 2 tablespoons (30ml)
• Yellow Onion: 1 medium (about 150g), chopped.
• Garlic: 2 cloves , minced (about 6g).
• Frozen Spinach: 20 ounces (560g) , thawed and squeezed really dry. No one likes a soggy lasagna!
• Canned Artichoke Hearts: 14 ounces (400g) , drained and quartered.
• Vegan Cream Cheese: 8 ounces (225g) – Tofutti or Kite Hill work great.
• Fresh Basil: ¼ cup (about 15g), chopped.
• 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) – For a lil' kick.

The Rest of the Gang:

• Oven-Ready Lasagna Noodles: 9-12 noodles – Depends on your dish size, mate!.
• 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

Seasoning Notes: Adding That Extra Oomph

We all know that essential spice combinations can make or break a dish. My grandma always said, "It's the little things!" A pinch of red pepper flakes in the filling is a game changer if you like a bit of heat.

And don't skimp on the fresh basil. Seriously, it adds so much flavour.

For flavour enhancers, nutritional yeast is your best friend for that cheesy depth. I also like to use a splash of balsamic vinegar in the spinach filling for a little tang.

Don’t be afraid to experiment, my friend.

Can't find nutritional yeast? Try a tablespoon of miso paste for an umami boost. Out of basil? A teaspoon of dried oregano will do in a pinch.

Equipment Needed: Keep It Simple, Stupid!

You don't need fancy equipment to make a killer homemade Vegan Lasagna . Here’s what you really need:

• High-speed blender or food processor: For that silky smooth cashew béchamel, of course!
• Large skillet or frying pan: To cook down that spinach filling to perfection.
• 9x13 inch (23x33 cm) baking dish : This is the main event, obviously.
• Colander or clean kitchen towel: Squeezing that spinach dry is vital.
• Measuring cups and spoons: Precise measurements are important!.
• Chef's knife: For chopping onions and garlic.
• Cutting board: For obvious reasons.

Don't have a high-speed blender? A regular blender will work, but you might need to blend it for a bit longer.

No fancy baking dish? A similar-sized casserole dish will be just fine.

Honestly, making this Easy Vegan Lasagna is all about having a bit of fun. Don't stress too much about perfection.

Conquering the Creamy Vegan Spinach Lasagna

Okay, let's get this show on the road! We're diving into the world of Vegan Spinach Lasagna . Honestly, I used to think lasagna was strictly a meat-and-dairy affair.

Oh my gosh, how wrong I was! This Best Ever Vegan Lasagna is total comfort food, reimagined. We are going to create a Plant-Based Lasagna that even carnivores will want seconds of.

Forget beans on toast. It's lasagna time!

Prep Steps: Your Secret Weapon

First, mise en place is KEY. That means getting all your ingredients prepped and ready to go. Soak 1 ½ cups (210g) raw cashews in hot water.

Chop 1 medium yellow onion and mince 2 cloves of garlic . Thaw and squeeze the heck out of 20 ounces (560g) frozen spinach .

Trust me, this prevents a watery lasagna disaster! Organize everything. It saves time and stress. And always remember, safety first! Wash your hands and be careful with that knife.

Step-by-Step to Lasagna Glory

1. Blend soaked cashews, 1 ½ cups (360ml) vegetable broth , ¼ cup (20g) nutritional yeast , 1 tablespoon (15ml) lemon juice , 1 teaspoon (5ml) garlic powder , ½ teaspoon (2.5ml) onion powder , salt, and pepper until super smooth.
2. Sauté onion and garlic in 2 tablespoons (30ml) olive oil until fragrant.
3. Add spinach and 14 ounces (400g) quartered artichoke hearts and sauté until heated through.
4. Remove from heat, stir in 8 ounces (225g) vegan cream cheese , ¼ cup (15g) chopped basil , salt, pepper, and optional red pepper flakes.
5. Layer béchamel, noodles, spinach mixture, and repeat in a 9x13 inch (23x33 cm) baking dish .
6. Top with béchamel, optional ¼ cup (20g) vegan parmesan , and ¼ cup (25g) breadcrumbs drizzled with 1 tablespoon (15ml) olive oil .
7. Cover with foil and bake at 375° F ( 190° C) for 30 minutes . Then, remove foil and bake for 15 minutes more until golden brown.
8. Let it rest for at least 10 minutes before slicing. Honestly, this is the hardest part!

Pro Tips: Level Up Your Lasagna

Want to take your Easy Vegan Lasagna to the next level? Toast those breadcrumbs before adding them. It makes a huge difference.

Common mistake? Not squeezing the spinach dry enough. Avoid this! You can make the cashew béchamel a day ahead. It saves time when you're ready to assemble.

This Homemade Vegan Lasagna will become a family favorite. Think of it as a Vegan Main Dishes masterpiece, a Creamy Vegan Lasagna Recipe worthy of sharing with friends and family.

You know?

My Lasagna Story

I will never forget the first time I tried the Vegan Lasagna Recipe and it was a hit with everyone in the family. Now everyone asks for it.

Recipe Notes for Your Amazing Vegan Spinach Lasagna

So, you're ready to get stuck in and make this unreal Vegan Spinach Lasagna ? Awesome! Okay, let's get this show on the road! Here are a few extra bits and bobs to keep in mind to make sure yours is absolutely spot on .

Think of it like a little chat with your friendly neighbourhood food blogger – that's me!

Serving It Up Like a Pro!

• Plating perfection. Honestly, even something as rustic as lasagna can look swanky. Try a sprinkle of fresh basil on top. A drizzle of good olive oil? Chef's kiss!

• Goes-with-everything sides. You know, that simple green salad cuts through the richness like a dream. Or garlic bread? Don't mind if I do.

Storing Your Lasagna Goodness

• Fridge rules. Leftovers will keep for 3-4 days in the fridge. Make sure it's properly covered, though. Nobody likes dried-out lasagna!

• Freezing for later. Yep, you can totally freeze this Easy Vegan Lasagna . Cut it into individual portions, wrap them up tight, and they'll be good for up to 3 months .

  How good is that?

• Reheating rescue. Oven's best! Cover it with foil and heat at 350° F ( 175° C) until piping hot. Microwave works in a pinch, but the texture might not be as amazing.

Let's Get Creative with This Creamy Vegan Lasagna Recipe !

• Dietary tweaks. Fancy a gluten-free Vegan Main Dishes ? Just swap the regular noodles for gluten-free ones. Simple as that.

• Seasonal swaps. Instead of spinach, try using kale or Swiss chard in the cooler months. The taste will be a bit different, but equally delish.

  Also, consider adding some grilled zucchini or eggplant during the summer for a seasonal boost to your Plant-Based Lasagna .

Nutrition Basics : Goodness Inside!

• Simplified stats. This Best Ever Vegan Lasagna is packed with fibre, thanks to the spinach and veggies. And cashews provide healthy fats. It's not just tasty, it's good for ya too!

• Health highlights. Did you know that spinach is loaded with vitamins? It's a win-win! This Spinach Artichoke Vegan Lasagna is a delicious way to get your greens.

Right then, that's about it from me. Honestly, this Homemade Vegan Lasagna is easier than it looks. So, give it a bash! You'll be chuffed you did.

Now, off you pop and get cooking. You've got this!