Earthy roasted beets slice into tender layers that lend a sweet, caramelized note to each bite. Cannellini bean–tomato sauce adds a creamy, savory base while basil cashew cream brightens every forkful with herbal silkiness. The texture is a pleasing contrast of soft oven-ready noodles, tender beans, and subtly firm beet rounds with a golden, bubbly top. Serve warm for a cozy weeknight dinner or slice cold for make-ahead lunches and potlucks.
Ingredients
- 3 medium beets (about 1 lb), trimmed and scrubbed
- 2 tbsp olive oil, divided
- Salt and freshly ground black pepper
- 1 tbsp vegan butter or extra olive oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 tbsp tomato paste
- 1 tsp dried oregano, 1/2 tsp crushed red pepper (optional)
- 8–10 oven-ready lasagna noodles (gluten-free if needed)
- 2 cups baby spinach or chopped kale (optional)
- Fresh basil leaves, a handful, torn
- For the basil cashew cream: 1 cup raw cashews (soaked 2 hours or boiled 10 minutes), 1/3 cup water, 2 tbsp lemon juice, 1 small garlic clove, 1/4 cup fresh basil, 1 tbsp nutritional yeast, 1/2 tsp salt
- Vegan parmesan or toasted breadcrumbs for topping (optional)
Instructions
- Preheat oven to 400°F (200°C). Wrap beets in foil with a drizzle of 1 tbsp olive oil and a pinch of salt; roast on a baking sheet 45–55 minutes until tender when pierced. When cool, peel and slice into 1/8–1/4-inch rounds.
- Meanwhile, make the bean-tomato sauce: heat 1 tbsp olive oil or vegan butter in a skillet over medium heat. Add onion and a pinch of salt; cook 6–8 minutes until soft and translucent.
- Add garlic and cook 30 seconds until fragrant. Stir in tomato paste, cook 1 minute, then add crushed tomatoes, oregano, and crushed red pepper if using. Simmer 8–10 minutes to thicken slightly.
- Add the cannellini beans to the sauce and gently mash about half with the back of a spoon for body; simmer another 5 minutes. Season to taste with salt and pepper and remove from heat.
- Make the basil cashew cream: drain soaked cashews and blend with 1/3 cup water, lemon juice, garlic, fresh basil, nutritional yeast, and salt until completely smooth and silky. Add a splash more water if needed to reach a pourable but thick cream.
- Lower oven to 375°F (190°C). Lightly oil a 9×9-inch baking dish. Spread a thin layer of bean-tomato sauce on the bottom to prevent sticking.
- Assemble: place a single layer of oven-ready noodles (trim to fit) over the sauce. Spoon one-third of the sauce over the noodles, scatter a handful of spinach, arrange a layer of roasted beet slices, and dollop with 3–4 tbsp cashew cream. Repeat two more layers, finishing with noodles, remaining sauce, and the remaining cashew cream spread across the top.
- Sprinkle vegan parmesan or toasted breadcrumbs if using. Cover dish tightly with foil and bake 25 minutes, then remove foil and bake another 10–12 minutes until bubbly and slightly golden.
- Let the lasagna rest 10–15 minutes before slicing—this helps it set and keeps clean slices. Garnish with torn fresh basil and serve warm.
Tips or Variations
- Use pre-cooked vacuum-packed beets to save time; slice thinly and layer as directed.
- Swap cannellini beans for cooked white navy beans or a soft lentil mix for a different texture.
- Make ahead: assemble and refrigerate up to 24 hours before baking, or freeze fully baked portions for up to 3 months.
