Hearty Vegan Lasagna (Gluten-Free, Soy-Free, Dairy-Free)

For the Tomato Sauce

• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups crushed tomatoes
• 2 tbsp tomato paste
• 1/2 tsp coconut sugar (optional)

For the Cashew “Ricotta” (Dairy-Free Cheese Layer)

• 1 1/2 cups raw cashews (soaked in hot water for 30 min then drained)
• 1/2 cup water
• 2 tbsp lemon juice
• 2 tbsp nutritional yeast
• 1 garlic clove
• Salt to taste
• Optional: 1 tsp apple cider vinegar for extra tang

Other Ingredients

• 9–12 gluten-free lasagna noodles (rice-based or chickpea-based)
• 1 small zucchini, thinly sliced or shredded
• 1 cup spinach, chopped
• 1 cup dairy-free shredded mozzarella (coconut- or cashew-based, optional)
• Fresh basil leaves for garnish