Vegan Lasagna

Vegan Lasagna

Hello there! GC and I had a major craving for some good, old fashioned lasagna. I don’t think I’ve ever made lasagna before (even before I was plant-based), so I wasn’t quite sure where to start with making a vegan lasagna. I did some searching around to figure out I needed to make the vegan lasagna delicious, and figured out that a cashew cheese would be the perfect cheesy goodness it needed. If I have to say, it was perfect! My only wish was that I made more of the cheese 😉

By putting the cheese on the very top layer, it forms almost a mozzarella-esque consistency after baking. Super yummy. Hope you enjoy the pictures & recipe!

Vegan Lasagna

noodles & veggie sauce layer

Vegan Lasagna

cashew cheese layer

Vegan Lasagna

the final top layer, pre-baking

Vegan Lasagna
Serves 4
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Ingredients:
Tomato Sauce
  1. 2 garlic cloves
  2. 1 large onion
  3. 1 small zucchini
  4. 1 cup shiitake mushrooms
  5. 1 cup baby bella mushrooms
  6. 1 large red pepper, chopped
  7. 1/4 c olive oil
  8. 3 cups cherry tomatoes, sliced (or 1 jar of plain tomato sauce)
Cashew Cheese
  1. 1 cup raw cashews, soaked in water for 30 mins or overnight
  2. 2 garlic cloves
  3. Juice from one lemon
  4. 1/3 cup water
  5. 1 cup fresh basil leaves
  6. 1/4 cup nutritional yeast
  7. 1 tsp himalayan sea salt
  8. Black pepper
Lasagna
  1. Tomato sauce (from above)
  2. Cashew sauce (from above)
  3. 1 box of lasagna noodles
Directions:
Make the tomato sauce:
  1. Slice the garlic, onion, zucchini, mushrooms, and red pepper.
  2. Sauté the veggies with the olive oil in a large saucepan until the onions are translucent.
  3. Chop the cherry tomatoes in half and mix into saucepan (or add tomato sauce, if using).
  4. Boil for 20 minutes, or until sauce thickens.
Make the cashew cheese:
  1. Blend all ingredients until smooth.
Assemble the lasagna:
  1. Preheat the oven to 375 F.
  2. Spoon a small amount of sauce into the bottom of the lasagna pan.
  3. Lay one set of lasagna noodles over the sauce.
  4. Spoon more sauce onto the noodles.
  5. Add a layer of cashew cheese over the sauce.
  6. Repeat until the noodles are done. I was able to get 4 layers out of my box of noodles.
  7. Cover the lasagna pan with aluminum foil.
  8. Bake, covered, for 45 minutes.
  9. Allow to cool for 10 minutes and then serve.
Adapted from Oh She Glows
Adapted from Oh She Glows
Faith in Plants http://faithinplants.com/
Vegan Lasagna 

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