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Lasagna is ubiquitous with family dinners and comfort food and this recipe is packed with all kinds of hearty goodness. It combines a creamy cashew bechamel sauce with sautéed vegetables, homemade low-fat tomato sauce, and almond Parmesan cheese on top. You won't miss dairy when you take a bite of this.

Lasagna With Cashew Bechamel [Vegan]

$2.99
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Calories

422

Serves

6-8

Ingredients You Need for Lasagna With Cashew Bechamel [Vegan]

For the Lasagna:
  • 1 box lasagna noodles

For the Cashew Bechamel:

  • 1 1/2 cups cashews, soaked overnight
  • 1/3 cup nutritional yeast
  • 2 teaspoons lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/3 cup water, plus more if needed
  • A dash of salt and pepper

For the Veggie Tomato Sauce:

  • 1 white onion, chopped
  • 3 garlic cloves, minced
  • 6-8 mushrooms, sliced
  • 2 zucchini, chopped
  • 1 red bell pepper, chopped
  • 2 cups of spinach
  • 2 carrots, peeled and chopped
  • 2 sticks celery, chopped
  • 1/4 cup basil, chopped
  • 1 1/2 14.5-ounce jars of canned tomatoes
  • 1/2 cup tomato purée
  • Oregano, basil, nutritional yeast, salt, pepper, and paprika, to taste
  • 1/4 cup vegetable broth

For the Toppings:

How to Prepare Lasagna With Cashew Bechamel [Vegan]

  1. Prepare and cut all the vegetables as instructed.
  2. Heat a big pot with a bit of the vegetable broth and sauté the chopped onions, together with the garlic until golden brown.
  3. Slowly add the rest of the cut vegetables with the rest of the broth and the canned tomatoes. Add the tomato purée and spices and mix everything together (spices according to your taste). Let simmer until the vegetables are cooked.
  4. In the meantime, prepare the cashew bechamel and almond parmesan cheese. For the cashew bechamel sauce, add all the ingredients into the blender and mix until smooth.
  5. Once the vegetable tomato sauce is ready, preheat the oven to 425°F and start layering the baking pan. First a layer of tomato sauce, then about 3 lasagna sheets, then bechamel sauce on top, and repeat the steps until the tray is full.
  6. Finish with a layer of tomato sauce and sprinkle the almond parmesan cheese on top.
  7. Cook in the oven for about 30 minutes, then serve.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Per Serving: Calories: 422 | Carbs: 66 g | Fat: 11 g | Protein: 16 g | Sodium: 171 mg | Sugar: 9 g Calculation not including vegan parmesan.

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Kirsten Kaminski

See My Recipes

Kirsten is the foodie behind The Tasty K, a food video blog promoting eating simple, healthy, and above all, tasty food! By experimenting with colorful and natural ingredients from all over the world, she seeks to inspire everyone to get creative in the kitchen and include more whole foods and plant-based meals in their diet.

Comments

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  1. Wow!!!! Just made this, it was amazing!!! Thanks so much for sharing the recipe.

    With the bechamel sauce I added a bit more water/unsweetened almond milk than the recipe said, and some extra nutritional yeast, it turned out super creamy and cheesy.

    5 star recipe!!

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