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EASY VEGAN LASAGNA

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Ingredients
  • 2 cups Savory Cashew Cream
  • 1/2 cup water
  • 4 cups Protein-Packed Marinara Sauce or your favorite marinara sauce
  • 1 package no-boil lasagna noodles such as DeLallo Whole Wheat Lasagna
  • 2 cups Vegan Spinach Ricotta
Instructions
  1. Preheat oven to 350F.
  2. Spread one cup of marinara sauce in the bottom of a 13×9 casserole dish.
  3. Layer 5 lasagna sheets over the sauce, overlapping as needed to fit.
  4. Spread 1 cup of spinach ricotta over the noodles.
  5. Pour 1 cup of marinara sauce over the ricotta.
  6. Pour 3/4 cup of savory cashew cream over the marinara sauce.
  7. Repeat with noodles, ricotta, marinara, and cashew cream.
  8. Layer remaining 5 noodles on top of the cashew cream, then top with remaining marinara sauce.
  9. Set aside remaining 1/2 cup of cashew cream.
  10. Cover casserole dish tightly with aluminum foil, and bake for 30 minutes.
  11. Uncover and pour on the remaining cashew cream.
  12. Bake, uncovered, for 20 minutes.
  13. If desired, broil the top for 3-4 minutes until browned.
  14. Let lasagna stand for 15 minutes before devouring.

Serves: 8

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NUTRITION INFORMATION

Yield: 8 servings, Serving Size: 1/8

  • Amount Per Serving:
  • Smart Points: 9
  • Points +: 9
  • Calories: 275
  • Total Fat: 13g
  • Saturated Fat: 7g
  • Cholesterol: 84mg
  • Sodium: 648mg
  • Carbohydrates: 13g
  • Fiber: 2.5g
  • Sugar: 5g
  • Protein: 26g

Recipe adapted from: eatwithinyourmeans

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