Greek Lasagna
A vegan take on the classic Italian dish, with layers of pasta, marinara sauce, and rich dairy-free cheese.
Ingredients
- ●8-10 sheets lasagna noodles
- ●2 cups marinara saucehomemade or store-bought
- ●1 cup ricotta cheese substitutecashew cream or tofu cream
- ●1 cup shredded vegan mozzarella
- ●1/4 cup chopped fresh parsley
- ●1 tsp garlic powder
- ●1 tsp dried oregano
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Cook the lasagna noodles according to package instructions. Drain and set aside.
- 3
In a blender or food processor, combine the marinara sauce, ricotta cheese substitute, garlic powder, oregano, salt, and black pepper. Blend until smooth.
- 4
Spoon a layer of marinara sauce in the bottom of a 9x13-inch baking dish. Arrange 4 lasagna noodles on top.
- 5
Spread half of the ricotta cheese substitute mixture over the noodles. Sprinkle with half of the shredded mozzarella.
- 6
Repeat the layers, starting with the noodles, then the marinara sauce, the remaining ricotta cheese substitute mixture, and finally the remaining mozzarella.
- 7
Cover the baking dish with aluminum foil and bake for 30 minutes.
- 8
Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- 9
Remove from the oven and let it rest for 10-15 minutes before slicing and serving.
- 10
Garnish with chopped fresh parsley before serving.
✨ Try this in another style
Same dish, different cuisine or diet — one click away.