Best Vegan Lasagna

I used to be skeptical of vegan lasagna—could it really be that good? This recipe is proof that yes, it really can. This vegan lasagna tastes as good as it looks.

My husband, who has a major weakness for creamy pastas, also found the concept of a cheese-less lasagna questionable. I figured this recipe would convince him, so I brought some home and put it in the fridge. I soon found the man in the kitchen, going back for seconds. Then thirds.

Ingredients:

Cashew cream

2 cups raw cashews, soaked for at least 4 hours if you do not have a high-powered blender

1 cup water

2 tablespoons lemon juice

2 teaspoons apple cider vinegar

¾ teaspoon fine sea salt

½ teaspoon Dijon mustard

Vegetables

2 tablespoons extra-virgin olive oil

1 medium-to-large yellow onion, chopped

2 large or 3 medium carrots, chopped (about 1 cup)

8 ounces Baby Bella mushrooms, cleaned and chopped

½ teaspoon fine sea salt, to taste

Freshly ground black pepper, to taste

5 to 6 ounces baby spinach, roughly chopped

2 cloves garlic, pressed or minced

Everything else

2 ½ cups marinara sauce, homemade* or store-bought (I used Rao’s)

9 no-boil lasagna noodles**

Suggested garnishes: vegan Parmesan (or a light sprinkle of nutritional yeast) and fresh basil