Easy Vegan Lasagna with Basil Cashew Ricotta
Author: Debbie
Recipe type: Vegan
Cuisine: Italian
Prep time:
Cook time:
Total time:
Serves: 6 servings
- Lasagna noodles, prepared according to package directions
- 1 tablespoon olive oil
- 1 package vegan ground beef
- 1 cup onion, chopped
- 3 cups basic pasta sauce (see this recipe) or use your favorite
- 2 cups basil cashew ricotta (see this recipe - double it and replace the parsley with 2 tablespoons chopped basil)
- 1 cup mushrooms, thinly sliced
- ½ cup Vegan mozzarella cheese
- Preheat oven to 400.
- Lightly oil a large casserole dish.
- Heat oil in a frying pan over medium heat. Add onions and cook for a few minutes until soft.
- Add vegan ground beef and cook until lightly browned.
- Add basic pasta sauce. Bring to a low boil then reduce to simmer.
- Prepare basil cashew ricotta.
- In your casserole dish layer:
- A thin layer of sauce
- Lasagna noodles
- Sauce
- Basil cashew ricotta
- Mushrooms
- Repeat layers. Top with any remaining sauce.
- Cover with foil and bake at 400 degrees for 40 minutes.
- Remove foil, sprinkle with vegan mozzarella cheese, and bake for about 5 more minutes, until cheese is melted.
- Allow to sit for about 10 minutes before serving.
Recipe by at https://coachdebbieruns.com/vegan-lasagna-basil-cashew-ricotta/
3.5.3208