Classic Hearty Lasagna

A close-up of a slice of hearty lasagna on a white plate. The lasagna has multiple layers of pasta, vegetables, and a rich tomato sauce, topped with melted cheese. The filling includes a mix of red and green vegetables, giving it a colorful and appetizing appearance. The plate sits on a marble countertop, and the lasagna is garnished with fresh herbs on top.

Calories 670kcal

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 9x13 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

The only non-negotiable for this recipe is the vegetable sauce.

The cashew beschamel can replaced entirely with vegan mozzarella shreds. Or, roasted garlic can be left out of the cashew bechamel, meaning there’s less to plan ahead for.

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

Nutrition