vegan lasagna

starlitSmile
starlitSmile Posts: 2 Member
in Recipes
<p>First, you’ll need to make the Basil Cashew Cheeze Sauce:</p>

<p>INGREDIENTS:<br/>
¼ cup vegetable broth or water (or more as needed)<br/>
¼ cup fresh lemon juice<br/>
½ cup nutritional yeast* (gives the cheese flavor)<br/>
¾-1 tsp sea salt (or to taste) + freshly ground black pepper<br/>
½ tsp onion powder (optional)<br/>
1 Tbsp Dijon mustard<br/>
2 garlic cloves, peeled<br/>
1½ cups fresh basil leaves (lightly packed)<br/>
1 cup raw cashews, soaked in water for 30 mins or overnight (I usually just start them first and then get everything ready for this recipe, by cutting the vegetables and measuring things out. By the time that’s done, they are great!)</p>

<p>*Nutritional yeast is a deactivated yeast, which is sold in the form of flakes that look like fish food (don’t worry it doesn’t taste like fish food!) or as a yellow powder similar in texture to cornmeal. You can find it at health food stores and some bigger grocery stores such as Whole Foods or Woodmans.</p>

<p>STEP 1:<br/>
Drain and rinse the soaked cashews. Add all ingredients (in the order listed) to the food processor, and blend until smooth. Easy cheesy, right?! </p>

<p>***NOW ON TO THE LASAGNA!!***</p>

<p>INGREDIENTS:<br/>
½ Tbsp grape seed oil (or olive oil)<br/>
3 garlic cloves, minced<br/>
1 sweet onion, chopped<br/>
2 carrots, chopped<br/>
8 oz. package of mushrooms<br/>
1 large or 2 small red peppers, chopped<br/>
1 large handful of spinach<br/>
salt/pepper to taste<br/>
1½ jars of pasta sauce or homemade pasta sauce<br/>
2-4 zucchini thinly sliced into “lasagna noodles” *a mandolin works great for this.*<br/>
Lemon Basil Cheeze Sauce (see above)<br/>
9×13 pan</p>

<p>STEP 1:<br/>
Preheat oven to 350°F. In a large skillet, add oil, onion and garlic; sauté over medium heat for 5 minutes. Add carrots, mushrooms, peppers; sauté for 10 more minutes. Add spinach; sauté for 5 more minutes. Season with salt and pepper. I also put in some italian seasoning.</p>

<p>STEP 2:<br/>
Pour about a cup or so of pasta sauce into a 9×13 pan and spread it evenly. Add a layer of “noodles”, then half the Lemon Basil Cheeze Sauce, then half the vegetables</p>

<p>STEP 3:<br/>
Repeat layers of pasta sauce, “noodles”, cheeze sauce, and veggies. Add another layer of pasta sauce, then put a little cheese sauce on top.</p>

<p>STEP 4:<br/>
Cover with foil and slice a few small vents using a sharp knife. Bake for 40-45 minutes. Remove foil and broil for 5 minutes on medium, watching closely so as not to burn the edges.</p>

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