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+ servings
5 from 1 vote
Plate Containing a Slice of Vegan Lasagna Primavera and Fork
Vegan Lasagna Primavera with Pesto Cashew Cream Sauce
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
This rich vegan lasagna primavera is made with layers of pasta, veggies, spinach tofu ricotta and cashew pesto cream sauce.
Course: Entree
Cuisine: American, Italian
Servings: 6
Author: Alissa
Ingredients
  • 9 lasagna noodles about 8 oz.
  • 1 tbsp. olive oil
  • 1 zucchini sliced
  • 2 carrots chopped
For the Cashew Pesto Cream Sauce
  • 1 ½ cups raw cashews soaked in water 4-8 hours
  • 1 ¼ cups unflavored soy milk
  • ¼ cup prepared vegan pesto store bought or homemade
  • 2 tbsp. lemon juice
  • salt to taste
For the Spinach Tofu Ricotta
  • 3 cups fresh spinach leaves packed
  • 1 lb. firm or extra firm tofu drained
  • 1 onion quartered
  • 3 garlic cloves
  • ¼ cup lemon juice
  • ¼ cup unflavored soy milk
  • ½ tsp. salt
  • ¼ tsp. black pepper
Instructions
  1. Cook lasagna noodles according to package directions. Drain in a colander and toss with olive oil.
  2. Preheat oven to 400° and lightly oil a 9 inch by 13 inch baking dish.
  3. Place all ingredients for cashew pesto cream sauce in food processor bowl and blend until smooth, stopping to scrape down sides of bowl as needed. Taste test and adjust seasonings as needed. Transfer mixture to a bowl.
  4. Place spinach into food processor bowl and pulse until finely chopped.
  5. If you are using a relatively small food processor bowl, remove spinach and transfer to another container. If you've got room, simply add remaining tofu ricotta ingredients and pulse until mixture reaches the texture of ricotta cheese, stopping to scrape down sides of bowl as needed.
  6. Ladle a thin layer of cashew pesto cream sauce into baking dish. Arrange 3 lasagna noodles in a single layer, then top with half of your spinach tofu ricotta, followed by half of veggies, and a third of remaining pesto cashew cream sauce. Repeat for another layer, then finish with remaining three noodles and a layer of pesto cashew cream sauce.
  7. Cover and bake for 40 minutes. Remove from oven and allow to sit for at least 5 minutes before cutting.
Recipe Notes

I don't recommend using no-boil noodles for this recipe, as they'll likely suck all of the moisture out of the sauce and tofu ricotta.