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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

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Ingredients
Amt.	Measure	Ingredient



1.5	tablespoons	cold press grapeseed oil
2	cloves	garlic minced
2	bunchs	Kale
2	bunchs	Kale
2	cups	Kitchen Basics Vegetable stock
2	cups pieces or slices	Mushrooms
1	large	zucchini, sliced
1	cup, halves and whole	cashews
4	tablespoons	Nutritional Yeast
4	cups	Tomato sauce, no salt added
12	noodles	(2 pkg) lasagna noodles, whole wheat

Steps

Sequence	Step

3	1. 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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