Lasagna with Spinach and Cashew Butter

Author: Recipes_se
No ratings yet
Prep Time 15 mins
Cook Time 50 mins
Cooling Time 10 mins
Total Time 1 hr 15 mins
Course Main Course, Pastas
Cuisine Italian
Servings 6 servings


  • Oven
  • Stove


  • 1/2 cup onion chopped
  • 4 cloves garlic minced
  • 2 tbsp olive oil extra virgin
  • 10 oz box of frozen spinach thawed, pressed to remove liquid
  • 1/2 tsp salt
  • 1 block firm tofu crumbled
  • 3/4 cup Cashew Butter see recipe link
  • 2 cups soy milk NO SODIUM BENZOATE
  • 1 tbsp miso
  • 2 tbsp soy sauce low sodium, NO SODIUM BENZOATE
  • 2 tbsp lemon juice fresh squeezed, no added sugar or preservatives
  • 3 tbsp nutritional yeast
  • 2 tsp onion powder
  • 10 oz Tinkyada Brown Rice Pasta Lasagna noodles prepared according to package instructions


  • Preheat oven to 350 degrees.
  • In a large skillet, saut√© onions and garlic in the olive oil until onions are soft. Add in spinach and salt, stirring well. Cook until spinach is just heated through. Add in tofu crumbles and stir well. Remove from heat and allow to cool completely.
  • In a small saucepan over low heat, melt cashew butter and then stir in soy milk, miso, soy sauce, lemon juice, nutritional yeast, and onion powder. Whisk until smooth and creamy.
  • Lightly grease the lasagna pan. Place a thin layer of the cashew nut sauce and then a layer of cooked noodles, then a layer of spinach mixture and then a layer of more sauce, then a layers of noodles, continuing until all the ingredients have been layered in. The top layer should be the spinach mixture and then sauce.
  • Bake in oven for 40 minutes. Allow to cool for 10 minutes before serving to allow lasagna to set.

My Notes

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