Homemade Vegan Lasagna

Vegan lasagna is a delightful dish that caters to those following a plant-based diet while offering an exquisite taste experience for everyone else. This comforting meal has layers of tender pasta sheets, creamy cashew sauce, and hearty vegetables, making it the perfect choice for a family dinner or a vegetarian gathering.

Preparation time: 30 minutes
Cooking time: 2 hours 15 minutes
Servings: 8-10 people

Ingredients

• 1 box of lasagna noodles (or homemade)
• 3 cups of cashew cream (for the sauce)
• 4 large zucchini, sliced thinly
• 2 medium-sized bell peppers, finely chopped
• 2 onions, chopped finely
• 1 red pepper, diced
• 2 garlic cloves, minced
• 1 jar of marinara sauce (optional)
• Salt and black pepper to taste
• Chili flakes for heat (optional)
• Fresh basil leaves, chopped finely (for garnish)

Steps to Make Vegan Lasagna

To start the process of making this delightful vegan lasagna, you need a few basic steps that are easy to follow. First, prepare the cashew cream which will serve as your base sauce for the lasagna.

Cashew Cream Sauce: Blend soaked cashews with water until smooth and creamy. Season it with salt, pepper, and chili flakes if desired. The rich texture of this sauce is essential to the final taste of the dish.

In a large skillet over medium heat, add a bit of oil along with finely chopped onions. Sauté them gently until they turn golden brown, about 10 minutes. Add minced garlic and sauté for another minute or so until fragrant.

Next, toss in the zucchini slices, bell peppers, red pepper, and marinara sauce if you prefer. Stir the mixture well to ensure it is evenly coated with the sauce. Simmer this mixture over low heat for about 20 minutes, allowing all flavors to meld together perfectly.

Building the Lasagna

Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit). Prepare a baking dish that is deep enough to hold all layers comfortably. Lay down a layer of uncooked lasagna noodles on the bottom, covering the entire surface.

Pour about half of your cashew cream sauce over this noodle base. Add another layer of cooked vegetables and repeat this process - noodles, sauce, then more vegetables. To make sure the pasta doesn't stick together during baking, you can also sprinkle a bit of cornstarch between each layer.

Finishing Touches

On top of all these layers, spread any remaining cashew cream generously to cover everything entirely. Sprinkle some finely chopped fresh basil leaves over the surface for an extra flavor burst and visual appeal.

Cover the entire dish with aluminum foil and bake it in your preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) for approximately one hour. After removing from the oven, let it cool down a bit before serving so that everything is easier to cut into pieces.

Tips & Variations

• Vary the vegetables: Feel free to experiment with different types of squash or other vegetables based on what's in season and available locally. Carrots, eggplant, or even spinach could add delightful new dimensions to each slice.
• Make it meat-free: Since this is already a vegan dish, you're all set here! But if you want to include some extra proteins like lentils or chickpeas in the sauce for an even more nutritious boost, feel free to do so.
• For a creamier texture: Blend soaked cashews with almond milk instead of just water for a creamier base. You can also add nutritional yeast if you're looking for some cheesy flavor without dairy products.

Vegan lasagna is not only rich in vitamins and minerals but also offers an extraordinary taste experience. With its layers of flavors, this dish is sure to become a favorite among all your guests! Whether you're hosting a dinner party or enjoying it just between two people at home, it's definitely worth giving this recipe a try.