Vegetable Lasagna with Creamy Cashew Ricotta

Fancy a Slice? Meet the Vegetable Lasagna with Cashew Ricotta !

Ever get that craving for something ridiculously comforting? Honestly, this Vegetable Lasagna with Cashew Ricotta is exactly what you need.

It's a creamy vegetable lasagna recipe that's proper lush, but without all the heavy cream. Think classic lasagna, but brighter, lighter, and totally plant-based.

A Bit About This Beauty

Lasagna's got Italian roots, obviously. But this is a modern twist. It ditches the dairy but keeps all the flavour.

This Vegetable Lasagna Vegetarian Recipe is relatively easy. You just need about an hour and a half all in. This recipe makes 8 generous slices, perfect for sharing.

Why This Lasagna Rocks

This healthy vegetable lasagna recipe is packed with goodness. We are talking about roasted veggies that are good for you.

The Cashew Ricotta Lasagna brings in healthy fats and protein from the nuts. It's spot-on for a Sunday lunch or even a special occasion.

I think it is special due to its plant-based origin.

Vegetable Lasagna with Creamy Cashew Ricotta Recipe Card

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Preparation time:45 Mins

Cooking time:50 Mins

Servings:8 servings

Ingredients:

• 2 cups (280g) raw cashews, soaked in hot water for at least 30 minutes
• 1/4 cup (60ml) water
• 3 tablespoons (45ml) lemon juice, freshly squeezed
• 2 tablespoons (30ml) nutritional yeast
• 1 clove garlic, minced
• 1 teaspoon (5ml) onion powder
• 1/2 teaspoon (2.5ml) salt
• 1/4 teaspoon (1.25ml) black pepper
• 2 tablespoons fresh basil, chopped (optional)
• 1 large eggplant (about 1 pound/450g), cut into 1/2-inch cubes
• 2 zucchini (about 1 pound/450g), cut into 1/2-inch cubes
• 1 red bell pepper, seeded and chopped
• 1 yellow bell pepper, seeded and chopped
• 1 red onion, thinly sliced
• 2 cups (approximately 230g) sliced mushrooms (cremini or button)
• 4 tablespoons (60ml) olive oil
• 1 teaspoon (5ml) Italian seasoning
• 1/2 teaspoon (2.5ml) salt
• 1/4 teaspoon (1.25ml) black pepper
• 1 (24-28 ounce/ 680-790g) jar of your favourite tomato sauce (passata is perfect)
• 12-15 oven-ready lasagna noodles
• 1 cup (115g) shredded vegan mozzarella cheese (optional, but adds a lovely cheesy top!)

Instructions:

• Soak the Cashews: Cover cashews with boiling water and let soak for at least 30 minutes.
• Prepare the Vegetables: Chop all the vegetables into uniform sizes.
• Roast the Vegetables: Toss vegetables with olive oil and spices. Spread on baking sheet and roast in the oven until tender and slightly caramelized.
• Make the Cashew Ricotta: Drain cashews and combine with other ingredients in a blender or food processor. Blend until smooth and creamy.
• Assemble the Lasagna: Spread a thin layer of tomato sauce in the bottom of the baking dish. Layer noodles, cashew ricotta, roasted vegetables, and more tomato sauce. Repeat layers. Top with tomato sauce and vegan mozzarella (if using).
• Bake the Lasagna: Cover with foil and bake. Remove foil and bake until bubbly and golden brown.
• Rest: Let the lasagna rest before slicing and serving.

Nutrition Facts

Calories:450

Fat:25g

Fiber:8g

Recipe Info

Category:Main Course

Cuisine:Italian-inspired

Let's Talk Ingredients

Alright, let's dive into what you need to whip up this belting Vegetable Lasagna with Cashew Ricotta ! Honestly, this is proper lush.

It's a Vegetable Lasagna Vegetarian Recipe that even meat-eaters will be queuing up for seconds.

Ingredients & Equipment: Gear Up for Lasagna Glory

Right, first things first, the bits and bobs you'll need.

Main Ingredients: The Veggie Showstoppers

For the Cashew Ricotta , you'll need:

• 2 cups (280g) raw cashews, soaked in hot water for at least 30 minutes . The quality of the cashews matters. Go for raw, unsalted ones. If they smell a bit funky, chuck 'em out!
• 1/4 cup (60ml) water
• 3 tablespoons (45ml) freshly squeezed lemon juice
• 2 tablespoons (30ml) nutritional yeast
• 1 clove garlic, minced. Fresh garlic is always best!
• 1 teaspoon (5ml) onion powder
• 1/2 teaspoon (2.5ml) salt
• 1/4 teaspoon (1.25ml) black pepper
• 2 tablespoons fresh basil, chopped (optional). Adds a touch of freshness.

Next up, the Roasted Vegetables : This is where the Roasted Vegetable Lasagna Recipe magic happens.

• 1 large eggplant (about 1 pound/450g), cubed.
• 2 zucchini (about 1 pound/450g), cubed.
• 1 red bell pepper, chopped.
• 1 yellow bell pepper, chopped.
• 1 red onion, thinly sliced.
• 2 cups (approx. 230g) sliced mushrooms (cremini or button).
• 4 tablespoons (60ml) olive oil. Quality olive oil makes a difference.
• 1 teaspoon (5ml) Italian seasoning
• 1/2 teaspoon (2.5ml) salt
• 1/4 teaspoon (1.25ml) black pepper

Finally, for assembling this Lasagna Recipe Vegetarian masterpiece:

• 1 (24-28 ounce/ 680-790g) jar tomato sauce. Passata is lush!
• 12-15 oven-ready lasagna noodles. Honestly, oven-ready is a lifesaver.
• 1 cup (115g) shredded vegan mozzarella (optional). It melts like a dream and makes it a proper Vegetable Lasagna with Vegan Cheese .

Seasoning Notes: Spice It Up!

Don't be shy with the Italian seasoning on those veggies. For a proper Creamy Vegetable Lasagna Recipe , that nutritional yeast in the cashew ricotta is crucial.

It gives that cheesy vibe. If you fancy a bit of a kick, chuck a pinch of red pepper flakes in with the roasted veg.

Equipment Needed: Keep It Simple

All you really need is:

• Large baking sheet(s). You'll want enough space to spread those veggies out.
• A high-speed blender or food processor. This is key for the smooth cashew ricotta.
• A 9x13 inch baking dish.
• A large mixing bowl.

If you don't have a fancy blender, a regular one will do. Just soak those cashews for a bit longer!

So there you have it! Now you know what you need to get your mitts on to make this stunning Healthy Vegetable Lasagna Recipe .

Get prepping, and soon you'll be tucking into the Roasted Veggie Lasagna Recipe of your dreams.

Nailing the Perfect Vegetable Lasagna with Cashew Ricotta: My Method

Alright, listen up! You know how much I love a good Vegetable Lasagna with Cashew Ricotta , and I've spent ages tweaking my recipe to get it just right.

Honestly, it's become my go-to for potlucks. It's got those layers of flavour that'll have everyone asking for seconds. A truly good Vegetable Lasagna Vegetarian Recipe is a gift.

Let's dive into my mad method for making this dish sing.

Prep Steps: The Secret to a Smooth Operation

Okay, first things first: mise en place is key. Chop your eggplant, zucchini, bell peppers, and red onion into similar-sized cubes.

Get your mushrooms sliced, and mince that garlic! Trust me, a little prep now saves a massive headache later. To save time, I often chop the veggies the night before and store them in the fridge.

Soaking the cashews is vital. At least 30 minutes in hot water. This softens them for that super Creamy Vegetable Lasagna Recipe .

Safety first! Watch those fingers when chopping, and always use oven gloves when handling hot trays.

Step-by-Step: Getting Down to Business

1. Soak those cashews ! Hot water for at least 30 minutes is a must.
2. Roast the veggies: Toss 'em with olive oil, Italian seasoning, salt and pepper. Roast at 200 degrees Ceus for 30 minutes until tender and slightly caramelized. This brings out the flavour! A delicious Roasted Veggie Lasagna Recipe is always a winner!
3. Cashew Ricotta Time: Drain those cashews and blend with water, lemon juice, nutritional yeast, garlic, onion powder, salt, pepper, and basil. Blend until smooth. If you don't make it super smooth, you'll end up with a Cashew Ricotta Lasagna with a grainy texture.
4. Lasagna Assembly: Spread tomato sauce in your baking dish. Layer noodles, cashew ricotta, roasted vegetables, and more sauce. Repeat until you're done. I have been told this is the best Lasagna Recipe Vegetarian recipe to date!.
5. Bake: Cover with foil and bake at 190 degrees Ceus for 30 minutes . Remove foil, top with vegan mozzarella (if using), and bake for another 20 minutes , until bubbly and golden.

Pro Tips: Level Up Your Lasagna

Want to make your Roasted Vegetable Lasagna Recipe even better? Roast those veggies until they are slightly caramelized. It brings out the natural sweetness.

I swear this is an outstanding Healthy Vegetable Lasagna Recipe . Don't overcook the noodles! Mushy lasagna is a crime. Oven-ready noodles are ready when they say they are.

Let the lasagna rest for at least 15 minutes before slicing. This helps everything set and prevents a sloppy mess.

If you are using oven-ready noodles, don't fall victim to a bad Vegan Lasagna Recipe recipe. Plus, you can make the cashew ricotta a day ahead.

Just store it in the fridge.

Right, go on then. Get cooking. I hope you love this Dairy-Free Lasagna Recipe as much as my mates do.

Let me know what you think! I promise you, this is the recipe of the year. If you are looking for a cheesy and delightful meal that doesn't involve dairy products, this is a Vegetable Lasagna with Vegan Cheese that you'll absolutely adore!

Right then, let's dive deeper into this amazing Vegetable Lasagna with Cashew Ricotta, shall we? After all, the devil is in the details, innit?

Recipe Notes: Nailing That Vegetable Lasagna!

Ace Serving Suggestions

So, you've pulled your glorious Vegetable Lasagna Vegetarian Recipe out of the oven. What's next? Plating matters, darlings. Think about vibrant colours.

A sprig of fresh basil on top? Absolute chef's kiss. Presentation-wise, a square piece served on a bed of lightly dressed rocket looks gorgeous.

For sides, a simple green salad with a tangy lemon vinaigrette cuts through the richness. And a crispy garlic bread? Oh my gosh, yes! Beverage-wise, a chilled Pinot Grigio or even a sparkling elderflower cordial works a treat.

Storage Like a Pro

Right, leftovers. If there are any! This Creamy Vegetable Lasagna Recipe is amazing the next day. For refrigeration, store it in an airtight container.

It'll happily keep for 3-4 days . Freezing? Absolutely. Portion it out, wrap it tightly, and it's good for up to 3 months .

Reheating? Oven is best. Cover it with foil and bake at 175° C ( 350° F) until heated through. Microwave works too, but it might get a bit softer .

Variations: Get Creative!

Fancy a twist? Swap the eggplant for butternut squash in the autumn. The Roasted Vegetable Lasagna Recipe vibe stays strong. Or, you could throw in some spinach for extra goodness.

For dietary needs, gluten-free lasagna sheets make this dish coeliac-friendly. Feeling nutty? Try using silken tofu or white beans instead of cashews for a nut-free version of our Cashew Ricotta Lasagna .

Adjust seasonings accordingly.

Nutrition: Goodness in Every Bite

Okay, let's be honest, it's lasagna. But this Healthy Vegetable Lasagna Recipe is packed with veggies, so it's not all bad.

You're getting a good dose of fibre, vitamins, and antioxidants from all those Roasted Veggie Lasagna Recipe ingredients.

Cashews provide healthy fats and protein. This is not your average lasagna – it’s proper nourishment. It's a winning Lasagna Recipe Vegetarian that's also kind to your body.

Honestly, this Vegetable Lasagna with Vegan Cheese is easier than you think. Just take your time, follow the steps, and you'll create something truly special.

Go on, give it a go! You’ve got this!