Easy Vegan Lasagna with Basil Cashew Ricotta

• Meat

  • 1 package Ground beef, vegan

• Produce

  • 1 cup Mushrooms
  • 1 cup Onion

• Condiments

  • 3 cups Pasta sauce, basic

• Pasta & Grains

  • 1 Lasagna noodles

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 cups Basil cashew ricotta
  • 1/2 cup Mozzarella cheese, vegan

Found on coachdebbieruns.com

Description

Ingredients

• Lasagna noodles, prepared according to package directions
• 1 tablespoon olive oil
• 1 package vegan ground beef
• 1 cup onion, chopped
• 3 cups basic pasta sauce (see this recipe) or use your favorite
• 2 cups basil cashew ricotta (see this recipe - double it and replace the parsley with 2 tablespoons chopped basil)
• 1 cup mushrooms, thinly sliced
• ½ cup Vegan mozzarella cheese

Directions

• Preheat oven to 400.
• Lightly oil a large casserole dish.
• Heat oil in a frying pan over medium heat. Add onions and cook for a few minutes until soft.
• Add vegan ground beef and cook until lightly browned.
• Add basic pasta sauce. Bring to a low boil then reduce to simmer.
• Prepare basil cashew ricotta.
• In your casserole dish layer:
• A thin layer of sauce
• Lasagna noodles
• Sauce
• Basil cashew ricotta
• Mushrooms
• Repeat layers. Top with any remaining sauce.
• Cover with foil and bake at 400 degrees for 40 minutes.
• Remove foil, sprinkle with vegan mozzarella cheese, and bake for about 5 more minutes, until cheese is melted.
• Allow to sit for about 10 minutes before serving.