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Being lactose intolerant has meant that I’ve had to either entirely cut out or modify the majority of my favorite foods. Where I once ordered pizza without a second thought (always regretting the stomach ache that was sure to follow,) I now have to take extra precautions to ensure I’m not doubled over in pain after my meals. Pasta has always been one of my favorite foods, and the idea of entirely cutting out lasagna or creamy sauces was heartbreaking to me. When I stumbled on this vegan lasagna recipe, I had to give it a try. And I have to admit–as a cheese lover, it’s almost as good as the real thing!
Vegan Lasagna With Cashew Cheese
This lasagna recipe is an original twist on an old classic. With an extra helping of veggies in between each layer of noodles, it’s an easy way to sneak in more greens while still satisfying your craving for a warm Italian meal.
Ingredients: Zucchini, yellow squash, carrots, onion, garlic, mushrooms, spinach, vegan or cashew ricotta, lasagna noodles, pasta sauce, italian seasoning, olive oil, salt & pepper
The Full Recipe: The Simple Veganista
Check out the full recipe with more information on how to make your own cashew cheese at home!
Layered with delicious vegetables and stuffed with a cashew ricotta (which is surprisingly easy to make) this vegan lasagna is the perfect cure for your Italian food craving without the stomach ache from real cheese. If you’re looking for a nutrient dense twist on one of the classic pasta dishes, this recipe is sure to satisfy your taste buds and fill you up with sneaky veggies. It makes for great leftovers too!
