Vegan Lasagna Recipe
- James Mamba
- Aug 17, 2020
- 4 min read
How to Make the Vegan Lasagna
The full recipe is below, but here’s why this recipe will work for you:
1) Cashew cream in lieu of dairy
We're supplanting conventional mozzarella and ricotta with cashew-based sour cream. It's anything but difficult to prepare in a blender. I'm despite everything astounded by how well this "sour cream" creation replaces a wide range of rich, dairy-based cheeses and sauces. Some different plans propose mixed tofu for this segment, however cashew cream tastes a whole lot better.
One proviso—in the event that you don't have a substantial blender, you'll have to douse your cashews for a couple of hours before mixing. In case you're honored with a subsidiary connection (affiliate link) or correspondingly amazing blender, you don't have to waste time with the drenching step.
2) Vegetables for flavor and nourishment
We're additionally fabricating flavor by sautéing bunches of vegetables and spinach. we utilized onion, carrots and mushrooms, however don't hesitate to utilize whichever vegetables you have close by (zucchini, chime pepper, or even butternut squash would work). Mushrooms are especially acceptable in light of the fact that they offer some umami profundity to this meatless lasagna.
3) Garnish with more cashew cream, vegan Parmesan and new basil
We'll layer up and prepare this lasagna simply like a standard lasagna. When it's out of the stove, we'll shower a little extra cashew cream on top. The cashew cream within gathers as it heats, so this includes a pleasant dash of overwhelming smoothness.
In conclusion, we'll sprinkle on some vegetarian Parmesan, which is made with hemp seeds, wholesome yeast, and garlic and onion powder. It's the ideal pungent flavor supporter. Include some new basil leaves on the off chance that you have them!
Who knew vegan lasagna could be so delectable? This dairy-free lasagna formula is anything but difficult to make with basic ingredients and tastes stunning. It's The best! Formula yields 8 servings.
Recipe
INGREDIENTS Cashew cream
2 cups raw cashews, soaked for at least 4 hours if you do not have a high-powered blender
1 cup water
2 tablespoons lemon juice
2 teaspoons apple cider vinegar
¾ teaspoon fine sea salt
½ teaspoon Dijon mustard
Vegetables
2 tablespoons extra-virgin olive oil
1 medium-to-large yellow onion, chopped
2 large or 3 medium carrots, chopped (about 1 cup)
8 ounces Baby Bella mushrooms, cleaned and chopped
½ teaspoon fine sea salt, to taste
Freshly ground black pepper, to taste
5 to 6 ounces baby spinach, roughly chopped
2 cloves garlic, pressed or minced
Everything else
2 ½ cups marinara sauce, homemade* or store-bought ( We Recomand Rao’s)
9 no-boil lasagna noodles**
Suggested garnishes: vegan Parmesan (or a light sprinkle of nutritional yeast) and fresh basil
INSTRUCTIONS
Preheat the oven to 425 degrees Fahrenheit. If you soaked your cashews, drain and rinse them until the water runs clear.
In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as necessary. If you’re having trouble blending the mixture, slowly blend in up to ½ cup additional water, using only as much as necessary. Set aside.
Then, we’ll prepare the vegetables: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the onion, carrots, mushrooms, salt and several twists of black pepper. Cook, stirring every couple of minutes, until most of the moisture is gone and the vegetables are tender and turning golden on the edges, about 8 to 10 minutes. Add another splash of olive oil if necessary to prevent them from sticking to the bottom of the pan.
Add a few large handfuls of spinach to the skillet. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Add the garlic and cook until fragrant, stirring constantly, about 30 seconds. Remove the skillet from the heat and season to taste with salt and pepper.
Spread ¾ cup tomato sauce evenly over the bottom of a 9” by 9” baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread 1 cup of the cashew cream evenly over the noodles. Top with half of the veggies. Top with ¾ cup tomato sauce.
Top with 3 more noodles, followed by another 1 cup cashew cream (save the leftover cream). Then add the remaining veggies.
Top with 3 more noodles, then spread ¾ cup tomato sauce over the top to evenly cover the noodles.
Wrap a sheet of parchment paper or aluminum foil around the top of the lasagna, making sure it’s taut so it doesn’t touch the top. Bake, covered, for 25 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 5 to 10 more minutes, until it’s steaming and lightly bubbling at the corners.
Remove the pan from the oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. Drizzle leftover cashew cream on top (if it’s too thick to drizzle, thin it out with a small amount of water first). Sprinkle vegan Parmesan and fresh basil on top, if using, then slice and serve.
NOTES
**LASAGNA NOODLE RECOMMENDATIONS: We like to use Bionaturae Lasagna Whole Wheat Pasta (affiliate link) and Whole Foods’ 365 No-Boil Lasagna Noodles. See below for gluten-free suggestions.
MAKE IT GLUTEN FREE: Substitute gluten-free lasagna noodles. Choose no-boil (oven ready) noodles if possible; if not, cook them according to package directions. (Fair warning, I tried using DeBoles brand of no-bake lasagna noodles and they weren’t quite done cooking in the time specified here. Reheated leftovers were ok, though.)
CHANGE IT UP: Feel free to play around with the vegetables here. You’ll want to use about 3 cups chopped veggies total (excluding the onion). Butternut squash might be nice, or try one zucchini and one red bell pepper in place of the mushrooms.
STORAGE SUGGESTIONS: Leftovers will keep well in the refrigerator, covered, for about 4 days. Gently reheat individual servings in the microwave or oven as needed. Or, freeze it for later—it’s generally easier to reheat single servings than to defrost a big block of lasagna!
NUTRITION INFORMATION
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Nutrition Facts
Serving Size 1 serving, no garnishes
Serves 8
Amount Per Serving
Calories 274
% Daily Value*
Total Fat 11.5g 15%
Saturated Fat 1.8g
Trans Fat 0g
Polyunsaturated Fat 1.6g
Monounsaturated Fat 7.4g 0%
Cholesterol 0mg 0%
Sodium 511.6mg 22%
Total Carbohydrate 36.8g 13%
Dietary Fiber 7.1g 25%
Sugars 6.7g
Protein 7.3g15%
Vitamin A 27%
Vitamin C 28%
Calcium 6%
Iron 11%
Vitamin D 1%
Magnesium 13%
Potassium 13%
Zinc 8%
Phosphorus 9%
Thiamin (B1) 67%
Riboflavin (B2) 13%
Niacin (B3) 16%
Vitamin B6 19%
Folic Acid (B9) 16%
Vitamin B12 1%
Vitamin E 9%
Vitamin K 119%
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