Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
With a last name like Caspero, you know I know my way around lasagna. I’ve got a few show-stopping meals in my back-pocket that I like to pull out for company and a layered lasagna oozing with vegetables, ricotta and red sauce is definitely one of them.
While I have a handful of vegetarian lasagna recipes on my blog (and the absolute best mushroom lasagna in my cookbook), I wanted to create a plant-based version for my vegan friends.
As someone who prefers to eat plant-based the majority of the time, I wanted a lasagna that was completely dairy-free and just as delicious as my other versions.
HERE SHE IS! Vegan lasagna with a red-lentil marinara sauce (hi, extra protein and fiber), tofu-cashew ricotta and garlicky spinach. Humble enough to be a weeknight dinner, drool-worthy for a crowd.
If you haven’t had cashew-ricotta before, you are in for a treat! This dairy-free ricotta is a go-to in my house. When I’m not putting it in my lasagna, I drizzle chili oil on top for a spicy dip or roll it in zucchini for lasagna roll-ups.
Add everything to your food processor and whip to combine. Taste it, adding in more nutritional yeast and salt as you’d like.
Ready for the secret ingredient in the marinara sauce? It’s red lentils! This is a trick that I do often for my son to increase iron intake in his favorite meal, spaghetti, and thought it would be great in this lasagna as well.
Unlike brown or green lentils, red lentils almost disappear into the sauce creating a thick and meaty red sauce without altering the taste. As a bonus, you get an extra dose of plant-based protein, fiber and iron.
Lastly, adding in some spinach for both color and flavor. I’m a sucker for spinach like this and usually end up eating 1/2 the pan before I put it into my lasagna.
Pretty sure I will eat any green that is covered in garlic!
To finish, you’ll layer everything together, ending with a layer of vegan mozzerella cheese (I’m partial to Daiya’s shreds.) Yes, you could leave this step out but I think the addition of cheese on top makes for a more flavorful lasagna.
Enjoy! For the ultimate Italian treat, pair this with my vegan caesar salad and a glass (or three) of red wine.
Vegan Spinach Lasagna with Cashew Ricotta! This is the best dairy-free lasagna recipe; and packed with plant-based protein thanks to two special ingredients.
*If you can’t find canned red lentils, then you’ll want to cook from dry first. Add 1 cup dried red lentils and 3 cups water to a medium pot. Bring to a boil, then simmer for about 20 minutes until softened. Drain the lentils, then add to a pot along with the remaining marinara sauce ingredients and simmer for 15-20 minutes. If using dry, then you might need to add in more salt.
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(8 comments) leave a comment
Do you cover it before baking?
Best vegan lasagna!
The best vegan lasagna I have ever made! My family loved it, it was absolutely delicious!
So glad you liked it!
What kind of tofu should I use here? Firm or soft?
Does this freeze well? Sounds delish!
I haven’t tried freezing it before- if you try it and it works, let me know!
This looks great. I haven’t used nutritional yeast before but you’ve inspired me to give it a try 🙂