Veggie Lasagna with Basil Cashew Cheese
Veggie comfort food that easily can be made 100% vegan. Just leave out the top cheese layer and add breadcrumbs instead.
Servings 4
Calories 533kcal
Ingredients
- 8 whole wheat lasagna noodles
- 3/4 cup grated cheese or Panko breadcrumbs
For the cashew sauce
- 1 cup raw unsalted cashew nuts soaked for at least 1 hour (the longer you soak them the creamier the sauce, I soaked my overnight)
- 2-3 clove garlic
- 1/4 cup nutritional yeast
- 1/2 cup fresh basil leaves
- 1/3 cup fresh chives/parsley
- 0.5-0.75 cup unsweetened coconut milk
- 1/2 lime/lemon juice only (use less if using lemon)
- black pepper to taste
- sea salt to taste
For the veggie mix
- 1 cup onion finely chopped
- 2 clove garlic minced
- 1.5 cup bell pepper (capsicum, any color) finely chopped
- 4 oz mushrooms (optional) sliced
- 2 cups eggplant finely chopped
- 2 cups carrot finely chopped
- 3 cups tomato chopped
- 3/4 cup water
- 3 cups kale chopped
- sea salt to taste
- black pepper to taste
- 1 tsp dried rosemary
- 1 tsp dried oregano
For the green salad
- 4 cups salad greens of your choice
- 1 cup cucumber diced
- 1/2 cup carrot grated
Instructions
- Heat cooking oil in a pot or large skillet over medium heat. Sauté mushrooms, onions, and garlic until soft. This will take about 5 minutes. Stir regularly
- Add carrot, eggplant, and bell pepper and cook for 5 minutes more. Stir regularly.
- Add tomatoes, water, sea salt, rosemary, oregano, and black pepper. Stir well, cover and cook for 15-20 minutes or until the tomatoes fall apart and start to form a sauce. Add more water if needed. Last 5 minutes, add kale and cook until wilted.
- Preheat oven to 400°F or 200°C.
- Meanwhile, add all cashew cheese ingredients to a small blender or food processor and process until creamy, cheesy paste.
- When the veggie sauce is ready, layer 1/3 of it on the bottom of an oven-safe dish, then add a pasta layer, followed by half of the cashew cheese. Repeat tomato-pasta-cheese layer and finish with remaining tomato layer topped with grated cheese or panko.
- Cook in the oven for 15-20 minutes or until noodles are soft and cheese/panko has browned.