Creamy Cashew Ranchera Lasagna

Loaded with smoky “ranchero” Mexican flavors and super creamy cashew sauce, AND made entirely from scratch, this meat-free lasagna is for BOTH carnivores and vegetarians alike! 🙌🏻 

 

It’s saucy and juicy, fresh, and packed with flavor. The secret weapon is this: HERDEZ Salsa Ranchera: a unique blend of peppers and spices to make a salsa as versatile as it is flavorful – jalapeño and ancho chile with tomatoes!

 

We all know, “the secret is in the sauce!” – Thus, the rich, raisin-like smoky flavor of the chiles in the salsa, coupled with sweet and creamy cashew butter create a saucy, layered, Mexican themed, vegetarian delight that will leave us all Craving4More!

Creamy Cashew Ranchera Lasagna  

1 pkg. oven-ready lasagna noodles OR homemade noodles (EVEN better – if you can spare the extra 10 minutes and floury mess – it’s SO worth it!)
1 1/2 cups creamy cashew butter (no additives)
1 cup HERDEZ Salsa Ranchera
4 cups vegetarian refried beans
2 cups vegan (or not) Mexican cheese blend
fresh cilantro

 

SO EASY!

Preheat oven to 425 degrees.

 

In a small pot, mix together the creamy cashew butter and Salsa Ranchera. Simmer over low heat, stirring constantly.

Once fully combined, drizzle a hint of the magical sauce over the bottom of a square baking dish.
Layer 6 lasagna sheets (yes, it’s double-duty). 

 

Top with 1/3 of the refried beans, then 1/3 of the cheese, and then 1/3 of the creamy, smoky, magical sauce.

Repeat – three layers in totality – ending with cheese.

 

Bake for 15-25 minutes, until bubbly brown.

 

Remove from oven.

 

Cool for several hours before slicing and serving with freshly chopped cilantro.