Classic Hearty Lasagna
An easily customizable family meal
Growing up vegetarian, I never knew lasagna to be any different. My mom’s lasagna recipe has fooled more than a few non-vegetarians thanks to the sauce full of hearty vegetables. This version includes a few of my own tweaks, including a roasted garlic cashew bechamel to replace the cheese. The best part about this recipe is that it can be made as simple or as complicated as you have time for, meaning it works well as both a weeknight meal and a dinner party showstopper.
The only non-negotiable for this recipe is the vegetable sauce. The roasted garlic can be left out of the cashew bechamel, meaning there’s less to plan ahead for, or replaced entirely with vegan mozzarella shreds. Each element of this recipe is crafted to create layers of flavour for a stunning end result. Although even the simplest form of this recipe with yield a delicious result, I highly recommend taking a bit of extra time if you can to make each element.
To make this recipe gluten-free, the noodles can be replaced with gluten-free noodles or sliced eggplant. If using eggplant, cut it into ¼-inch thick slices. Lay on a dish towel and sprinkle with salt on both sides. After 20 minutes, pat the eggplant dry and use it to layer into lasagna like you would with noodles.
The size of pasta sauce jars varies amongst brands. As long as each jar falls within 700-800mL, the recipe will work out just fine. Use more or less based on personal preference.
The hearty vegetable sauce can be made up to 2 days ahead of time. Store in an airtight container in the fridge.
This recipe is:
- Flavourful
- Comforting
- Classic
- Hearty
- Family meal
- Easily customizable
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Classic Hearty Lasagna
Ingredients
- 9 no-boil lasagna noodles
Vegetable Sauce Ingredients
- 2 tsp olive oil
- 1 cup yellow onion finely diced (200g)
- 2 cups mushrooms diced (273g)
- 4 cups spinach either baby spinach or roughly chopped (180g)
- 3 carrots diced (274g)
- 2 bell peppers diced (368g)
- 2 jars pasta sauce or diced tomatoes anywhere from 700mL-800mL each
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp chilli flakes
Roasted Garlic Cashew Bechamel Sauce Ingredients
- 1 cup raw unsalted cashews soaked in boiling water (120g)
- 1 head roasted garlic optional
- 2 tbsp olive oil
- 1 tbsp lemon juice
- ½ cup + 1 tbsp water
- ½ tsp salt
Instructions
Roasted Garlic Cashew Bechamel Sauce
- Start by soaking the cashews in boiling water. Set aside while prepping the rest of the components.
- Next, cut the top off the head of garlic, drizzle with ½ tsp olive oil, wrap in foil, and roast at 375°F for 20 mins.
- Drain the water from the soaked cashews and add to a blender, along with the full head of roasted garlic, olive oil, lemon juice, water, and salt.
- Blend until smooth and creamy.
Hearty Vegetable Sauce
- To make the sauce, heat the oil in a large pot, then add the onions and cook for 3-4 mins.
- Add the mushrooms and spinach and cook until the water evaporates, about 10 mins.
- Add the carrots and bell peppers and cook for another 5-10 mins, until slightly soft.
- Pour in the pasta sauce (or diced tomatoes), along with enough water to rinse out the jars/cans.
- Season with salt, pepper, and chilli flakes, and cook until the sauce begins to boil, about 10 mins.
- Adjust the seasoning to taste.
Assembly
- To assemble the lasagna, use a 9×13 inch pan and start with a thin layer of sauce at the bottom. Then, layer the following 3 times: noodles, sauce, roasted garlic cashew bechamel (or vegan mozzarella shreds).
- Cover with foil and bake at 450° F for 45 mins.
- Uncover and broil for 4-5 mins.
- Serve alone or with garlic bread.
- Enjoy!
Notes
Recipe Cost Breakdown
| Ingredients | Quantity | Measure | Cost (CAD) |
|---|---|---|---|
| Olive oil | 2 tsp + 2 tbsp | tsp, tbsp | $0.40 |
| Yellow onion | 1 cup | cup (200g) | $0.60 |
| Mushrooms | 2 cups | cup (273g) | $2.50 |
| Spinach | 4 cups | cup (180g) | $2.00 |
| Carrots | 3 | pcs (274g) | $0.80 |
| Bell peppers | 2 | pcs (368g) | $2.00 |
| Pasta sauce or diced tomatoes | 2 jars | jar (700-800mL each) | $4.00 |
| Salt | 1.5 tsp | tsp | $0.03 |
| Black pepper | 1 tsp | tsp | $0.05 |
| Chilli flakes | 1 tsp | tsp | $0.05 |
| Raw unsalted cashews | 1 cup | cup (120g) | $2.00 |
| Garlic (for roasting) | 1 head | head | $0.50 |
| Lemon juice | 1 tbsp | tbsp | $0.10 |
| Water | ½ cup + 1 tbsp | cup, tbsp | $0.00 |
| No-boil lasagna noodles | 9 | pcs | $2.50 |
| Total | $17.53 | ||
| Cost per serving (5 servings) | $3.51 |