Most of the vegan lasagna recipes that are out there include some sort of soy protein and highly processed vegan cheezes. If you’re following my blog and recipes for a while you probably know already that I’m not a huge fan of processed cheezes etc. and always try and find more healthy and natural alternatives. This is why I developed this recipe, combining a creamy cashew bechamel sauce with tons of sautéed veggies, homemade low-fat tomato sauce, corn pasta and my almond parmesan cheeze on top. It is so amazingly good that I become hungry just writing about it now! 🙂

As always, please let me know what you think about this recipe in the comments! I’m really excited about this one because I put a lot of effort into developing it and I’m so happy about the end result. I just hope you’ll enjoy it as much as I do! 🙂

Vegan Lasagna

Prep Time 30 mins

Total Time 1 hour

Serves 6-8 1x

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 5 reviews

Ingredients

Units USM Scale 1x2x3x

• Cashew bechamel sauce:
• 1.5 cups cashews (soaked overnight)
• 1/3 cup nutritional yeast
• 2 tsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/3 cup water (more if needed)
• dash salt and pepper
• Veggie tomato sauce:
• 1 white onion, chopped
• 3 garlic cloves, minced
• 6–8 mushrooms, sliced
• 2 zucchini, chopped
• 1 red bell pepper, chopped
• 2 cups of spinach
• 2 carrots, peeled and chooped
• 2 sticks celery, chopped
• 1/4 cup basil, chopped
• 1.5 jars of canned tomatoes
• 1/2 cup tomato puree
• spices: oregano, basil, nutritional yeast, salt, pepper, paprika
• 1/4 cup veggie broth
• Toppings:
• Almond parmesan cheeze

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Instructions

1. Prepare and cut all the vegetables as instructed.
2. Heat a big pot with a bit of the veggie broth and sauté the chopped onions, together with the garlic until golden brown. Slowly add the rest of the cut veggies with the rest of the broth and the canned tomatoes. Add the tomato puree and spices and mix everything together (spices according to your taste). Let simmer until the veggies are cooked.
3. In the meantime, prepare the cashew bechamel and almond parmesan cheeze (as instructed in recipe). For the cashew bechamel sauce, add all the ingredients into the blender and mix until smooth.
4. Once the veggie tomato sauce is ready, pre heat the oven to 220°C and start layering the baking pan. First a layer of tomato sauce, then about 3 lasagne sheets, then bechamel sauce on top and repeat the steps until the tray is full (see video recipe).
5. Finish with a layer of tomato sauce and sprinkle the almond parmesan cheeze on top.
6. Cook in the oven for about 30 minutes and enjoy!

Description

1 box (oven ready) lasagna sheets

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