Description
Discover a creamy and savory Spinach Artichoke Lasagna made with plant-based cheese and fresh spinach. This simple, delicious meal layers tender no-boil lasagna noodles with a rich blend of vegetables and a luscious cashew cream sauce. Perfect for family dinners or special gatherings, this flavorful dish delivers warmth and delight in every bite.
Ingredients
Scale
Lasagna Base
- 12 no-boil lasagna noodles
Vegetable Mixture
- 5 cups fresh spinach, washed and chopped
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
Cashew Cream Sauce
- 1 1/2 cups cashews, soaked for 4 hours or overnight
- 1 cup vegetable broth
- 2 tablespoons vegetarian Worcestershire sauce
- 2 teaspoons garlic (natural flavoring), minced
- 1 teaspoon Italian seasoning (natural flavoring)
- 1/2 teaspoon natural gelling agent
- Salt, a pinch
Cheese Layer
- 2 cups plant-based cheese blend
Instructions
- Prep the Vegetables: Wash and finely chop fresh spinach. Drain and roughly chop the artichoke hearts. In a large pan, heat olive oil and sauté garlic until fragrant. Add spinach and cook until wilted. Remove from heat and let cool slightly.
- Prepare the Cashew Cream Sauce: In a high-speed blender, combine soaked cashews, vegetable broth, vegetarian Worcestershire sauce, garlic (natural flavoring), Italian seasoning (natural flavoring), and a pinch of salt. Blend until silky smooth. Stir in the natural gelling agent to thicken the sauce to a creamy consistency.
- Assemble the Lasagna: Preheat oven to 375°F (190°C). In a baking dish, spread a thin layer of cashew cream sauce. Lay down a layer of no-boil lasagna noodles, then spread half of the spinach and artichoke mixture over the noodles. Sprinkle a generous amount of plant-based cheese blend. Repeat the layers, finishing with a thick layer of sauce and cheese on top.
- Bake to Perfection: Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 10-15 minutes until the top is golden and bubbly. Allow to cool for 10 minutes before serving.
Notes
- Layer ingredients evenly for balanced flavors and textures in every slice.
- Use fresh spinach rather than frozen for brighter flavor and better texture.
- Let the lasagna rest before slicing to set the layers and improve serving.
- Adjust the amount of natural gelling agent to achieve the ideal creamy but stable sauce.
- Prepare the lasagna a day ahead to let flavors deepen; store refrigerated in an airtight container up to 4 days.
- Freeze wrapped in foil and plastic wrap for up to 3 months; thaw overnight in the fridge.
- Reheat leftovers in the oven at 350°F (175°C) for 20-25 minutes covered or in the microwave until warmed through.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice (1/6 of recipe)
- Calories: 320
- Sugar: 3g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Spinach Artichoke Lasagna, plant-based cheese, cashew cream, vegetarian lasagna, gluten free lasagna, creamy vegetable lasagna
