Who doesn’t love a delicious lasagna?
When I was a child, I used to help my mother make lasagna for holidays. I considered it my all time FAVORITE meal!
However, my body did not agree, and I would have an upset tummy soon after eating a slice.

For the past several years, I have been making the plant based version and YUM! I am NOT missing out!
In fact, I love this dish even MORE (if that is at all possible!)!

The main ingredients you need to switch out are the ground and the ricotta/mozzarella cheese.

My family loves the Gardein brand “beefless” ground.

I make my own cashew based ricotta cheese using a recipe by Nora Cooks (see link).
It is DELICIOUS and rather simple.
Most of the ingredients you likely have in your cupboard.

What you need:
2 Cups Raw Cashews (soak them in hot water for 15 min)
3 tablespoons lemon juice
1 1/2 teaspoons ground oregano
1 1/2 teaspoons finely ground sea salt
1 teaspoon dried basil
1/4 teaspoon garlic powder
1/2 cup cashew milk or other plant milk
sprinkle of black pepper

The process:
Rinse cashews after they are soft from soaking
Place all ingredients EXCEPT the plant milk in a food processor
Blend on high speed for a few minutes, stopping and scraping sides once in a while
Add plant milk and blend once more on high speed

Assemble the lasagna as you normally would and enjoy!