Dairy-Free Vegetable Lasagna

This dairy-free vegetable lasagna is a delightful twist on a classic Italian dish, featuring layers of tender noodles, rich tomato sauce, and a medley of fresh vegetables. Enhanced with a creamy cashew ricotta, it offers a satisfying texture and flavor that caters to dairy-free diets without sacrificing taste. Perfect for family dinners or meal prep, this lasagna is both hearty and wholesome.

Ingredients:

• 9-12 lasagna noodles (gluten-free if needed)
• 2 cups marinara sauce
• 1 medium zucchini, sliced thinly
• 1 medium yellow squash, sliced thinly
• 1 red bell pepper, diced
• 1 cup spinach, chopped
• 1 cup mushrooms, sliced
• 1 cup raw cashews, soaked for 4 hours and drained
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• 2 cloves garlic
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a blender, combine the soaked cashews, nutritional yeast, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy. Set aside.
3. In a large skillet, heat olive oil over medium heat. Add the zucchini, yellow squash, bell pepper, and mushrooms. Sauté for about 5-7 minutes until softened.
4. Stir in the chopped spinach and cook for an additional 2 minutes until wilted. Season with salt, pepper, oregano, and basil.
5. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
6. Layer 3-4 lasagna noodles over the sauce, followed by half of the vegetable mixture, half of the cashew ricotta, and a layer of marinara sauce.
7. Repeat the layers: noodles, remaining vegetables, remaining cashew ricotta, and another layer of sauce. Top with the final layer of noodles and remaining marinara sauce.
8. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until bubbly and slightly golden on top.
9. Let it cool for 10 minutes before slicing. Serve warm.