Vegan Rainbow Lasagna With Cashew Ricotta
An easy-to-make rainbow lasagna filled with pumpkin, spinach cashew ricotta, and beets topped with a white bechamel sauce.
Ingredients
- 10 oz lasagna oven-ready sheets
- 1 cup store-bought tomato sauce
- 3 medium onions
- 3 cloves garlic
- 3 cups pumpkin puree ~1 ½ 15 oz cans
- 2 cups beetroot cooked
Cashew Ricotta
- 1 cup raw cashews soaked
- ¼ cup non-dairy milk
- ¼ nutritional yeast
- 8 oz frozen spinach defrosted
Bechamel Sauce
- 1 ½ cup non-dairy milk
- ⅓ cup cornflour
- Salt & pepper to taste
- 1 tbsp olive oil
Instructions
- Set out an 8x8 deep casserole dish and preheat the oven to 350°F.
- Chop onions and garlic in small pieces. Sauté them in a heated pan with olive oil until the onions are translucent. Separate them into 3 parts, one for each layer.
- For the pumpkin layer, use canned pumpkin or cook the fresh pumpkin in a steamer or boiling water. Set the cooked pumpkin in a medium bowl with 1 part of the sautéed onions and blend until you get a smooth puree. Add salt and pepper to taste.
- For the spinach-ricotta layer: Set the previously soaked cashews in a food processor with nutritional yeast and non-dairy milk. Mix this “ricotta” with the spinach (already defrosted) in a medium bowl. Add another portion of the sautéed onions. Stir until combined. Add salt and pepper to taste.
- For the beetroot layer: Set the beetroot slices in a medium bowl with the last part of the sautéed onions and blend until you get a smooth puree. Add salt and pepper to taste.
- To make the bechamel sauce: Add the non-dairy milk, cornflower, olive oil, and salt/pepper to a small pot on high heat and whisk for 5-10 minutes. Is normal to have some lumps, just keep on whisking and add more milk if needed being sure to not let it burn or stick. Set aside once thickened.
- Using a deep 8x8 inch casserole dish, coat the bottom of the dish with tomato sauce, then add a layer of noodles. Then set the layers as desired, alternating filling and noodles. The final layer of noodles should be completely covered with bechamel sauce. If you’re using a larger dish your layers will be thinner.
- Bake in the oven for 30 minutes or until the top is golden brown. Serve immediately or store leftovers in an airtight container in the fridge for up to 4 days.
Notes
- If you like a lot of garlic flavor, add extra cloves or garlic powder to the layers.
- You can substitute acorn squash or butternut squash for the pumpkin.
- You can substitute canned or frozen beets for fresh beets.
- Double the recipe if you’d like to use a larger 12x9 inch baking dish.