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This post is inspired by a debut novel by Stephanie Harper, Wesley Yorstead Goes Outside. I interviewed Stephanie for my show The Blue and Yellow Kitchen, and invented this lasagna for the episode, inspired by her description of a lasagna that “tastes so good you’ll fall in love.” The lasagna appears in a pivotal dinner-party scene midway through this fascinating book about a graphic novelist with agoraphobia, a man who hasn’t left his Denver apartment for over five years. I was completely engrossed by the story and the experience of being inside his head.

You can make this spinach lasagna completely plant-based by substituting your favorite plant-based mozzarella shreds (I like Violife brand) and using an egg substitute like ground flax seed for the eggs. And of course, if you’re not gluten-free, go ahead and use regular lasagna noodles. Because the recipe uses uncooked noodles, assembly took under 30 minutes (fast for lasagna), and you can pre-assemble it the day before and then bake it for dinner if you have an hour. You can use my chunky tomato sauce or Mama Capra’s marinara sauce for a super garlicky yum version.

Watch the video here!

Cupid lasagna | Spinach lasagna

Cupid lasagna | Spinach lasagna | Wesley Yorstead Goes Outside

Enjoy this tasty veggie lasagna inspired by the novel Wesley Yorstead Goes Outside.
5 from 1 vote
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 45 mins
Course Dinner
Cuisine Italian
Servings 12


  • 2 cups cashews (225 g) raw, soaked for at least 30 minutes in filtered water
  • 3 eggs or 3 tablespoons ground flax seed
  • 1 tablespoon Italian seasoning salt-free
  • 6 ounces spinach raw, organic
  • 3 springs oregano leaves (fresh) optional
  • 3 stems basil leaves optional
  • 9 ounces lasagna noodles (gluten-free) gluten-free or regular
  • 4 cups marinara sauce low-sodium, see links above for 2 sauce options
  • 8 ounces mozzarella cheese low-moisture, part skim or your favorite plant-based version



  • Spray or oil your 9 X 13 baking dish, and preheat oven to 350F/180C/gas mark 4.
  • Drain the soaked cashews, then blend with eggs (or egg substitute), Italian seasoning, and 1 cup (250ml) filtered water until smooth. Set aside.
  • Pulse the spinach leaves with the oregano and basil (if using) until finely chopped.


  • Spread about 1/2 cup sauce evenly across the bottom of the pan. Layer one-third of the uncooked noodles on top. Add half the chopped spinach evenly. Pour over about one-third of the cashew mixture, a light sprinkling of mozzarella, then another 1/2 cup of sauce.
  • Repeat for the remaining layers. Make sure every noodle is completely covered.
  • Spray the shiny side of a piece of aluminum foil then place sprayed-side-down over the pan, covering tightly.
  • Bake for 45 minutes, then remove foil and bake another 15 minutes until browned and bubbly.
  • Remove from oven and let sit at least 15 minutes before cutting.