Laura's Vegan Table


  • 2 tablespoons olive oil, divided
  • 5 ounce package of baby spinach
  • 1 lb box of lasagna sheets broken into smaller pieces
  • 1 1/2 24 ounce jars marinara sauce (roughly 4-5 cups)
  • vegan parmesan
  • fresh basil leaves for garnish
  • shredded vegan mozzarella, optional

cashew ricotta

  • 2 cups raw, unsalted cashews - soaked in hot water for 20 minutes, then drained
  • 1 cup water
  • ½ teaspoon salt
  • 2 teaspoons lemon juice
  • 1/4 teaspoon garlic powder, optional
  • 1/4 cup grated vegan parmesan

If you prefer crispy edges of lasagna, you’ll love this! Sort of a deconstructed lasagna, this sheet pan version has all the same tasty ingredients as the layered version. It makes a great family meal!


Add the drained cashews, water, salt, lemon juice, and garlic or garlic powder to a high speed blender. Blend until it’s a ricotta consistency and place in refrigerator.

Add a tablespoon of olive oil to a hot pan. Add the spinach and cook until wilted. Remove from heat, let cool, and lightly chop. Add the spinach and grated parmesan to the ricotta and place back in the refrigerator until ready to use.

Preheat oven to 350F. To boiling salted water, add the lasagna pieces and boil for 4 minutes; stirring occasionally. When the lasagna is finished cooking, use a slotted spoon to transfer to a large bowl. Immediately add the sauce and stir to coat so that the pasta doesn’t stick together. On a parchment lined baking sheet, brush with the remaining tablespoon of olive oil. Add the lasagna mixture and spread evenly on the pan. Sprinkle with mozzarella, if using. Dollop with the ricotta and bake for 15-20 minutes. Alternatively, you can just bake the lasagna without the ricotta, and add the ricotta later on top. Store any remaining ricotta in the refrigerator for up to three days.

Garnish with fresh basil. If it gets a little too dry, you can add more sauce or drizzle with olive oil. To serve, cut into squares.