The Best Vegan Lasagna
A delicious, oil-free, healthy alternative to the classic.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: dinner
- Cuisine: Whole Food Plant Based
- Diet: Vegan
Ingredients
For the filling:
1/4 – 1 cup vegetable broth (add in stages)
1 medium yellow onion, peeled and diced
2 sticks celery, diced
1 large carrot, peeled and diced
4 cloves finely chopped garlic
1/2 teaspoon freshly ground black pepper
1 teaspoon dried savory herbs (I used Herbes de Provence)
1, 8oz packet sliced mushrooms, cremini, button, shitake – your choice
2 cups roughly chopped baby spinach or baby kale
1, 26 oz box/can chopped tomatoes
1 1/2 tablespoons tomato paste
1 tablespoon balsamic vinegar
For the cashew sauce:
1 1/3 cups raw cashews
1/2 – 3/4 cup filtered water
1 tablespoon Nutritional Yeast
1 1/2 teaspoons white wine vinegar
Zest and juice of a lemon
1/2 teaspoon dried savory herbs
Pinch of fresh ground black pepper
1 packet pre-cooked Lasagna sheets
Instructions
- Preheat the oven to 400F
- Heat 1/4 cup vegetable stock in a large pan. Add the diced onions and allow to cook for approximately 5-7 minutes or until soft and translucent. If the pan becomes dry add a little more stock.
- Add the celery, carrots, and garlic. Sprinkle over the black pepper, and dried savory herbs. Stir to combine and add more stock if necessary. Cook for another 3-5 minutes to soften.
- Place the sliced mushrooms and roughly chopped spinach/kale in the pan, then pour in the chopped tomatoes, the tomato paste, any remaining vegetable stock, and the balsamic vinegar. Combine.
- Allow the mixture to come to a boil, then turn down to a simmer while you make the cashew sauce, partially cover the pan.
- To make the cashew sauce place all the ingredients (using only 1/2 cup filtered water, to begin with) in a high-speed blender and blitz until smooth. You want the sauce to be a thick creamy consistency, add the remainder of the water if necessary.
- To assemble the lasagna use an 8 x 11-inch oven-proof dish. Spoon a layer of the vegetable sauce over the bottom of the dish, place a layer of the pre-cooked lasagne sheets on top then spoon over some cashew sauce.
- Repeat until you have used up all the ingredients.
- YOUR CHOICE AS TO WHETHER YOU TOP WITH TOMATO SAUCE OR NOT!
- Cover the lasagna with foil or parchment paper, place the dish on a baking sheet, and put in the oven for 40 minutes.
- Remove the lasagna from the oven, take off the foil. Test with a knife to see if the noodles are soft. Return to the oven for 5 – 10 minutes to crisp up the top.
- Serve immediately or allow to cool and refrigerate.
Find it online: https://marycallan.com/the-best-vegan-lasagna/