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Veggie Lasagna with Basil Cashew Cheese.
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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.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr 30 mins
Course: Dinner
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.

Notes

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