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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 12 |
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Vegan lasagna recipe using tofu and cashews to make a cheesy filling. Ingredients:
1/2 cup water |
1/2 cup raw cashews |
1/8 teaspoon salt |
1/4 teaspoon onion powder |
1/8 cup nutritional yeast |
1 dash garlic powder |
1 tablespoon lemon juice |
1/2 lb firm tofu |
1/8 teaspoon ground nutmeg |
1/4 teaspoon salt |
1/4 cup nutritional yeast |
1 pinch garlic powder |
1/4 teaspoon dried basil |
1 small onion, chopped |
6 ounces cremini mushrooms, sliced |
1 large carrot, chopped |
1 quart tomato sauce |
1/2 cup parsley, chopped |
1 teaspoon dried oregano |
1 pinch salt |
1 pinch pepper |
10 ounces whole wheat lasagna noodles |
Directions:
1. Combine water, cashews, salt, onion powder, nutritional yeast, garlic powder, and lemon juice in Vitamix and blend until smooth. Set aside.
2. Crumble tofu in a bowl. Add in nutmeg, salt, nutritional yeast, garlic powder, and basil and stir to combine. Set aside.
3. On medium heat, saute onion, mushrooms, carrot until tender. Add tomato sauce, parsley, and oregano. Salt and pepper to taste. Cook until thickened.
4. Spread small amount of sauce on bottom of 13x9 inch pan. Top with 3 lasagna noodles. Cover with more sauce, then ricotta, then cheese sauce. Repeat. Make sure top layer is covered with sauce. Cover pan with aluminum foil and bake at 375°F.
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