Vegan Lasagna ***NOTE: I did not use daiya because I'm not a huge fan of the taste or texture of daiya. I used cashew nut based cheeses, which in my opinion tastes soooo much better. (However, if you have a nut allergy, this is not the lasagna recipe you should use)
Ingredients: Whole wheat lasagna noodles Gardein beefless ground Portobello mushrooms, sliced Zucchini squash, sliced Fresh baby spinach Fresh VeganMozz (brand is Miyoko’s - found at Whole Foods) Vegan creamy cashew nut cheese (brand is treeline - found at Whole Foods) Marinara sauce (bottled or from scratch) Tomato paste, 1 can Celery, chopped Carrots, chopped Onions, chopped Plum tomatoes, chopped Fresh garlic, minced Extra virgin olive oil Salt and pepper to taste 1 tsp turmeric 1 tsp cumin ½ tsp red chilli powder 1 tsp onion powder ½ tsp garam masala 3 heaping tbsp herbs de Provence (or Italian seasoning)
To make the sauce: In a sauce pot add the extra virgin olive oil and sautée the fresh garlic, onions, carrots, celery and tomatoes. Add the turmeric, cumin, red chilli powder, onion powder, garam masala, salt and pepper. Stir in the marinara sauce and tomato paste. Stir in the herbs de Provence. Cover and allow sauce to simmer over medium heat so that the flavors combine.
Boil or soak the whole wheat lasagna noodles until al dente. You do not need to cook the noodles until soft, as the sauce in the lasagna will help them cook while in the oven.
In a non stick frying pan, add a small amount of extra virgin olive oil and brown the beefless ground. Set aside in a bowl and combine with the creamy cashew nut cheese.
Sautée the mushrooms and the zucchini squash. Season with herbs de Provence. No additional salt is needed at this step.
Slice the Fresh VeganMozz and set aside.
Use olive oil or vegan butter to grease your baking dish so that the noodles do not stick to it.
To assemble the lasagna, layer in this order: ---Lasagna noodles ---Beefless ground/creamy cashew cheese mixture ---Sauce ---Mushrooms ---Zucchini ---Spinach ---Sauce ---½ of the Fresh VeganMozz slices ---Lasagna noodles ---Sauce
Cover and bake for 45 mins at 375 degrees
After 45 mins, remove from oven and uncover. Top with the remaining Fresh VeganMozz slices and a sprinkling of herbs de Provence. Then return to the oven to bake uncovered for another 15-20 minutes until the VeganMozz is melted and bubbling.
Remove from oven and top with more sauce - use the back of a spoon or a spatula to spread the sauce over the melted VeganMozz so they combine
Cut yourself a slice and enjoy!!!
