Velvety Layers of Comfort: Creamy Dairy-Free Lasagna

This creamy dairy-free lasagna is the perfect marriage of rich tomato sauce, savory vegetables, and a luscious cashew-based béchamel. Every forkful delivers the classic comfort of lasagna without any dairy, making it a crowd-pleaser for everyone at the table.

Ingredients

• 9–12 lasagna noodles (gluten-free optional)
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 cup mushrooms, sliced
• 1 zucchini, diced
• 2 cups fresh spinach
• 3 cups marinara sauce
• 1 tsp Italian herbs
• 1 cup raw cashews (soaked 4 hrs or boiled 10 mins)
• 1 ½ cups unsweetened plant milk
• 3 tbsp nutritional yeast
• 1 tbsp lemon juice
• Salt, to taste
• Dairy-free mozzarella (optional)

Directions

1. Preheat oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Sauté onions and garlic until fragrant.
3. Add mushrooms, zucchini, and spinach, cooking until softened. Stir in marinara sauce and Italian herbs. Simmer for 5 minutes.
4. For the dairy-free béchamel, blend soaked cashews, plant milk, nutritional yeast, lemon juice, and a pinch of salt until creamy.
5. In a baking dish, spread a thin layer of sauce, then layer lasagna noodles, vegetable mixture, béchamel, and repeat until the dish is full.
6. Finish with a layer of béchamel and sprinkle with dairy-free mozzarella (optional).
7. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15–20 minutes until golden on top.
8. Let rest for 10 minutes before slicing and serving.