The healthy feel-good meal - the best vegan cashew ricotta lasagne!

Cashew Ricotta

• 200g cashews
• 100ml water
• A little Nut milk
• Juice of one lemon
• 1-2tbsp nutritional yeast
• 1/2 - 1 garlic clove
• Pinch of salt & pepper

Lasagne

• 8-10 lasagne sheets
• Tomatoe sauce
• A handful of fresh spinach

Soak the cashews in water for at least 30 minutes. Place all the ingredients for the cashew ricotta in the blender jug and chop. Put the mixture to one side. Pour some tomato sauce into the baking dish, spread the spinach on top and cover everything with a layer of cashew ricotta. Continue until the dish is full. Finally, spread the remaining cashew ricotta over the lasagne. Bake the lasagne for 30 - 40 minutes in a preheated oven at 180 degrees.