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Vegan Lasagna Recipe
| Total time: | 85 minutes |
| Prep time: | 35 minutes |
| Cook time: | 50 minutes |
Servings: | 12 |
| Author: | Recipe from acouplecooks.com. Photo Sonja and Alex Overhiser, A Couple Cooks. |
Discover a game-changing vegan lasagna recipe that rivals its traditional counterpart. Packed with savory mushrooms, creamy hummus, and a flavorful tomato basil sauce, this dairy-free delight is a crowd-pleaser—even for meat lovers. Budget-friendly and bursting with whole-food goodness, it’s the ultimate dish for any gathering. No cheese or meat substitutes needed—just pure, delicious innovation!
Ingredients
- 8 ounces baby bella mushrooms
- 1 cup roasted cashews, divided
- 1/2 teaspoon dried rosemary
- 2 tablespoons olive oil
- 5 ounces baby spinach
- 1/4 teaspoon kosher salt
- 1 tablespoon lemon juice + 1 teaspoon lemon zest (1/2 lemon)
- 1/8 teaspoon garlic powder
- 2 25-ounce jars tomato basil pasta sauce or marinara sauce
- 2 8-ounce cans tomato sauce
- 10 to 13 ounces no boil lasagna noodles (do not substitute with standard noodles!)
- 8-ounce container hummus (or garlic hummus)
- Dried oregano, for sprinkling
- Fresh ground black pepper
Directions
For step-by-step instructions and reviews visit acouplecooks.com.
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