Title: « Vegan Spinach and Ricotta Lasagna: A Comforting Plant-Based Classic »

• 1½ cups raw cashews (soaked for 2–4 hours or boiled for 10 minutes)
• ½ cup unsweetened plant-based milk (e.g., almond or soy)
• 1 clove garlic
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Lasagna:

• 12 lasagna noodles (use gluten-free if needed)
• 1 jar (24 oz) marinara sauce
• 3 cups fresh spinach (or 1½ cups frozen, thawed, and drained)
• 1 cup shredded vegan mozzarella (optional, for topping)

Instructions

Step 1: Prepare the Vegan Ricotta

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