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Easy Vegan Lasagna

Tuesday, January 02, 2018

The holidays are behind us for a few weeks and we need a bit of a kitchen break, so our Tasty Tuesday focus is back to easy nutrient-dense recipes we can make ahead of time and reheat when needed for quick and satisfying meals.

Today's recipe is from Blissful Basil, one of our most favorite vegan food blogs and cookbooks, because we share the writer’s philosophy about life and food, even though we still frequently include a small portion of meat in a few of our weekly meals and some of our Tasty Tuesday recipes.​


I believe that it’s the small, daily choices we make time and time again that either support or undermine our ability to thrive physically, mentally, and emotionally, and the foods we eat are an important part of this equation. When we consciously choose a wide array of wholesome foods on a regular basis and eat in alignment with our intuition, we set the stage for a more vibrant, energized life. —Ashley Melillo, author, Blissful Basil


Easy vegan lasagna ingredients

2 cups organic cauliflower florets (about one half large head)

3/4 cup water

1/2 cup raw cashews, soaked for at least 2 hours (unless you have a high-speed bender

¼ cup nutritional yeast flakes

1 tablespoon apple cider vinegar

Freshly ground black pepper, to taste

2 tablespoons extra virgin olive oil, plus more for greasing the pan

6 cloves garlic, minced

1 15 ounce package organic baby spinach or more to taste

10 ounces gluten-free lasagna noodles, prepared according to package instructions

5 cups (40 ounces) store-bought marinara sauce (or homemade if you prefer)


1.  Preheat the oven to 350F. Lightly grease an 8" x 11" baking dish with olive oil.

2.  Bring a medium pot of water to a boil. Add the cauliflower florets to the pot and boil for 7 minutes, or until very fork-tender. Strain off the water.

3.  Add the boiled cauliflower florets, filtered water, cashews, nutritional yeast vinegar, sea salt, and black pepper to a blender (do not use a food processor).

4.  Blend on high for 2 minutes, or until completely smooth and creamy. Set within reach of the stove.

5.  Heat the olive oil and garlic in a large sauté pan over low heat.

Cook for 1 minute, or until the garlic becomes soft and fragrant. 

Add the spinach and cook for 3 minutes, or until it begins to wilt.

6.  Stir in the cauliflower sauce. Continue to cook for another minute or two, or until the sauce thickens ever so slightly. Turn off the heat.

7.  Spread about one-quarter of the marinara into the bottom of the prepared baking dish. Add a layer of lasagna noodles. Cover the noodles with about half of the spinach Alfredo sauce. Top with another one-quarter of the marinara sauce. Add another layer of lasagna noodles and cover them with the remaining spinach Alfredo sauce.  Finally, top with the last layer of lasagna noodles and cover with the remaining marinara sauce. 


8.  Cover the lasagna with foil and bake for 30 minutes. Then, remove the foil and sprinkle with as much of the vegan parmesan (if using) as desired and continue to bake for another 20 minutes.

9.  Remove the lasagna from the oven and let it rest for at least 5 minutes before serving.

10.  For those who care to, a number of lightly sauteed vegetables can be added to the top layer of this lasagna before banking for additional nutritional value. This basic recipe can be refrigerated for up to 5 days or frozen for up to 1 month.

We highly recommend that all of you cookbook lovers purchase 

Ashley's beautifully presented and beautifully photographed

 Bilissful Basil coobook since it appeals to vegans, vegetarians and meat-eaters alike. And most of the recipes are free from gluten, soy, and refined sugars.

Here's wishing our Tasty Tuesday readers a Healthy, Happy and Thoughtful New Year.

Ellen Troyer with David Amess and the Biosyntrx staff