Cupid lasagna | Spinach lasagna | Wesley Yorstead Goes Outside
Enjoy this tasty veggie lasagna inspired by the novel Wesley Yorstead Goes Outside.
Ingredients
- 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
Instructions
Prep
- 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.
Assembly
- 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.