I’m so excited! My vegan lasagna recipe is the culmination of dozens of trials and taste tests and I’m thrilled to share it. Made with three sumptuous layers of classic and spinach basil almond ricotta, homemade tomato sauce, and cashew mozzarella, this dairy-free lasagna is enjoyed by everyone! I’ve pretty much been working on this...
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I’m so excited! My vegan lasagna recipe is the culmination of dozens of trials and taste tests and I’m thrilled to share it. Made with three sumptuous layers of classic and spinach basil almond ricotta, homemade tomato sauce, and cashew mozzarella, this dairy-free lasagna is enjoyed by everyone!
A word about variations: I’ve made this into a zucchini lasagna before and it was pretty good! I’ve heard about people using eggplant noodles for lasagna too, haven’t tried that myself yet so I’m not sure. Of course, you can add any vegetable of choice to the filling itself. I recommend chopping vegetables finely, sauteing them and mixing them with the tomato sauce for best results.
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