Best Vegan Lasagna

Who knew vegan lasagna could be so delicious? This dairy-free lasagna recipe is easy to make with simple ingredients and tastes amazing. It’s the best! Recipe yields 8 servings.

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