That will even fool the meat lovers around you… I’ve brought my vegan lasagna to a seven-fishes dinner hosted by friends. There are some very hardcore NJ Italians that join in on this feast. I’ve totally had them fooled about the dish not having cheese or ground meat. It’s that good! Enjoy.

Vegan Lasagna Picture 2Aluminum pan size: 11-¾ in x 9-3/8 in x 2-9/16 in

Ingredients:

  • No-cook lasagna noodles (9 noodles) (I used Ronzoni brand since it was 100% durum wheat without any additives)
  • Homemade sauce (28 oz crushed tomatoes, 3 tbsp tomato paste, ½ cup water, 1 tsp balsamic vinegar, 1 tsp EVOO and seasoned with salt, garlic powder + Italian seasoning => cook for 30 minutes on low heat)
  • Baby kale & baby spinach mix (13.25 oz bag steamed and wilted in ½ cup water)
  • Nut crumble (1/2 cup walnuts, ½ cup raw cashews, 1 tbsp unsalted raw sunflower seeds, 1 tbsp pine nuts, ¼ cup nutritional yeast, 1 tsp garlic powder, ½ tsp Italian seasoning, ½ tsp (or to taste) sea salt, 1/8 tsp crushed red pepper => process in food processor until chunky (similar to ground beef crumbles))
  • Cashew cream (2 cups raw cashews soaked for 4 hours and then rinsed and drained, 1 tbsp apple cider vinegar, ½ tsp sea salt => add to blender and cover with filtered water, blend on sauce setting)

Preparation:

  1. Pre-heat oven to 350 degrees.
  2. Add sauce to cover bottom of pan and then create two layers each of noodles, veggie mix, sauce, nut crumble and cashew cream. The final layer (#3) of noodles is just topped with sauce, nut crumbles and the bulk of the cashew cream.
  3. Cover and let rest for about an hour. Then bake for one hour at 350 degrees. Let rest for at least 30 minutes before serving.

Bon appetit! The lasagna serves up really well as leftovers, too!

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