Vegan Lasagna Recipe
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Category: |
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Ingredients: |
Ingredients: 1 box lasagna noodles (I use the pre-cooked kind)
Cashew Bechamel:
1½ c. cashews, soaked overnight (or at least two hours; make sure they are covered by an inch of water as they will expand)
1 to 2 Tbsp. nutritional yeast
juice of 1 lemon
1 garlic clove
dash of onion powder
⅓ to ½ c. water, plus more if needed
A dash of salt and pepper
Veggie Tomato Sauce:
1 white onion, chopped
3 garlic cloves, minced
6 to 8 mushrooms, sliced
2 zucchini, chopped
1 red bell pepper, chopped
2 c. of spinach
2 carrots, peeled and chopped
2 sticks celery, chopped
¼ c. fresh basil, chopped
2 jars of canned tomatoes,14.5 oz. (I like San Marzano tomatoes)
½ c. tomato purée
Dried oregano, nutritional yeast, salt and pepper to taste (I also sometimes use Herbes de Provence)
¼ c. vegetable broth
Topping:
Vegan almond Parmesan cheese
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Directions: |
Directions:Prepare and cut all the vegetables. Sauté the chopped onions until they start to become soft and translucent and then add the garlic for a few minutes more. Slowly add the rest of the cut vegetables and sprinkle with a little kosher salt. Once the vegetables are coated and starting to cook, add the broth and the canned tomatoes. Add the tomato purée and spices and mix everything together (spices according to your taste). Let simmer until the vegetables are cooked.
In the meantime, prepare the cashew bechamel sauce. Drain the cashews and then add all the ingredients to the blender and mix until smooth. Once the vegetable tomato sauce is ready, preheat the oven to 425º and start layering the baking pan. First a layer of tomato sauce, then about 3 lasagna sheets, then bechamel sauce on top, and repeat the steps until the tray is full. Finish with a layer of tomato sauce and sprinkle the almond parmesan cheese on top.
Cook for about 30 to 40 minutes, then let sit for 10 minutes or so before serving.
Serves 6-8
Adapted from the Simple Veganista and One Green Planet Food Monster |
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Personal
Notes: |
Personal
Notes: Lasagna was always my favorite dish growing up and still is among my favorites. I used to request it on my birthdays, and today almost any holiday celebration at my house includes it. Now that I am trying a plant-based diet, I have been exploring ways to create that wonderful combination of sauce, noodles, and cheese without using meat or dairy. It's kinder to our bodies, the planet, and the animals!
A few tips:
You don't have to soak the cashews overnight. I have used them even after just an hour or so of soaking. You can control the thickness of the bechamel by adjusting the amount of water you add. For a more ricotta-like consistency, use less water. Refrigeration will also thicken the bechamel. If you don't have lemon juice, use a little apple cider vinegar (about a tablespoon).
You can make the tomato-vegetable sauce with almost any vegetable combination. If you use the pre-cooked noodles, I usually make a little more sauce than this recipe calls for and make sure that it is not too thick so it cooks the noodles (also, it's great to have extra!). If you don't have puree, just use more tomatoes and add a little tomato paste. San Marzano tomatoes are sweeter than most other types, not as acidic. Make sure they are from Italy!
For the cheese, you could substitute vegan mozzarella for the parmesan at the end. Vegan cheeses and nutritional yeast are available at Whole Foods market. Of course, if you want to make this vegetarian, not vegan, just use real cheese!
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