Ingredients: |
Ingredients: 9 lasagna noodles
Mushroom mixture:
2 Tbsp olive oil
2 cloves garlic, minced
2 portobello mushroom caps, cut into 1/4″ pieces
1/2 red onion, diced
Ground pepper to taste
1 Tbsp. dried oregano
1 Tbsp. maple
1 Tbsp. soy sauce
“Ricotta cheese” mixture:
1 lb firm tofu
1 16 oz package frozen chopped kale (or spinach)
1/4 cup nutritional yeast
1 cup hummus
Cashew-cheese sauce:
1 cup raw, unsalted cashews
1/2 cup water
2 Tbsp lemon juice
1 tsp salt
1/2 tsp rice vinegar
1 tsp. fresh sage
1 jar pasta sauce (fire roasted veggie is good)
1/2 cup diced kalamata olives
Fresh basil
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Directions: |
Directions:Preheat oven to 350°.
In a large pot, boil enough water to cook lasagna noodles. Cook lasagna noodles until al dente and set aside.
Heat olive oil over medium heat, add onions and cook 3-4 minutes. Add garlic, mushrooms, and pepper and cook 5-7 minutes until mushrooms are tender. When mushrooms have released their juices, add maple syrup and soy sauce. Continue cooking until liquid has evaporated. Stir in oregano and set aside.
Defrost (or wilt if using fresh) kale (or spinach) in a large mixing bowl, add tofu, hummus, and mash with a potato masher or by hand to create a ricotta cheese texture. Mix in nutritional yeast and set aside.
In a blender or small food processor add cashews, water, lemon juice, salt and rice vinegar. Blend until smooth and set aside.
To assemble your lasagne: spoon about 1/4 cup sauce onto the bottom of a 13 x 9 inch baking dish. Place three lasagna noodles on top of the sauce. Spoon 1/3 tofu/kale mixture, then 1/3 mushroom mixture, drizzle with pasta sauce and sprinkle olives over the sauce, then add 1/3 cashew cheese mixture. Repeat process two more times with remaining ingredients. Top with fresh basil, finely chopped.
Cover with foil and bake 30 minutes. Remove foil and bake 20 minutes. Let stand for about 5 minutes to set before serving. |
This recipe for Vegan Lasagna is from