Recipe adapted from ohsheglows.com
Ingredients:
Lemon Basil “Cheese” Sauce
- 1 Cup raw cashews, soaked overnight
- 1-3 Garlic cloves
- 1/4 Cup lemon juice
- 1 Tbsp mustard
- 1/4 Cup vegetable broth
- 1.5 Cup basil leaves
- 1/2 Cup nutritional yeast
- 3/4 to 1 tsp each salt and pepper
Lasagna:
- ~ 16 sheets of egg free lasagna noodles (a 454 g box will do with left over noodles)
- 1.5 jars pasta sauce (or homemade) (about 38 ounces or 1060 grams)
- 1-3 garlic cloves, minced
- 2.5 Cups chopped onion
- 2 small zucchini, chopped
- 1 red pepper, chopped
- 1 large handful spinach
- 1 Cup prepared Textured Vegetable Protein (see notes at bottom)
- Lemon Basil “Cheese” Sauce (ingredients above)
- Vegan shredded cheese alternative (amount as desired)
Directions:
“Cheese”:
- Drain and rinse the soaked cashews. Add garlic to food processor and turn on until garlic is chopped then, while it’s running still, add the remaining ingredients until you have a smooth consistency.
Lasagna:
- Preheat oven to 400. Saute onion and garlic over medium heat about 5 minutes. Add remaining vegetables and saute about 10 to 15 minutes. Season with salt and pepper to taste.
- While the vegetables are cooking, bring a large pot of water to a boil and cook lasagna noodles about 8 minutes. Drain and rinse the noodles with cold water.
- Add 1 cup pasta sauce in the bottom of your casserole dish. Layer noodles, then half the ‘cheese’, then half the veggies. Layer more sauce on that, then noodles, then prepared TVP (optional), then remaining “cheese”, then remaining veggies, then sauce, then vegan shredded cheese
- Cover your dish with tin foil and poke a few holes in the foil to let the steam out as it cooks. Bake about 40-45 minutes. Remove foil and broil for about 5 minutes. Keep an eye on it at this stage so it doesn’t burn.
Prepared TVP:
- Prepare according to your preferences or package instructions but as the final step toss the TVP with 1 Tbsp. Olive~Me & Co Extra Virgin Olive Oil. You can use plain or flavoured oil for this step. Try Roasted Garlic, or Basil, or even Habanero for some extra flavour.
TIP: Try adding crumbled firm tofu into your ‘cheese’ mixture for a ricotta-like texture. Add roughly mushrooms into your lasagna layers for a more substantial texture as well
