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Recipes - Vegan Lasagna

Recipe Name

Vegan Lasagna

Submitted by bhurst
Recipe Description Easy to prepare
Quantity 1 Quantity Unit 8 x8 pan Servings  
Prep Time (minutes) 30 Cook Time (minutes) 35 Ready In (minutes) 65
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1.5
tablespoonscold press grapeseed oil
2
clovesgarlic minced
2
bunchsKale
2
bunchsKale
2
cupsKitchen Basics Vegetable stock
2
cups pieces or slicesMushrooms
1
largezucchini, sliced
1
cup, halves and wholecashews
4
tablespoonsNutritional Yeast
4
cupsTomato sauce, no salt added
12
noodles(2 pkg) lasagna noodles, whole wheat
Steps
Sequence Step
31. In a large sauté pan, heat 1 T. of grape seed oil over medium heat. Add garlic and sauté until fragrant. Add kale and ¼ cup organic vegetable stock. Continue to sauté until slightly wilted. Set aside kale mixture in a bowl. 2. In the same sauté pan, add ½ T. grape seed oil, chopped mushrooms and zucchini. Sauté 3-5 minutes until fragrant. Set aside. 3. In a food processor, combine cashews, nutritional yeast and water. (Add just enough water to cover the cashews). Process on high until you get a creamy consistency. Add salt to taste. 4. In an 8X8 pan, spread about 1/2 cup of tomato sauce to cover the bottom. Add a layer of cooked noodles, overlapping them slightly to make a solid single layer. Spread a half of the cashew cheese evenly over noodles. Layer half of the mushroom/zucchini mixture on top of cashew cheese. Add another layer of noodles, followed by 1 C. of tomato sauce and half of the kale mixture. 5. Repeat step 4 again so that the sauce is the top layer. 6. Sprinkle generously with vegan cheese (Daiya-whole foods carry’s it) 7. Bake the lasagna for 35-40 minutes or until bubbly. Let it sit for 5 minutes or so to firm up before slicing.






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