Vegan Lasagna
Ready In: 2 hrs 15 mins
Serves: 12
Ingredients
- 1⁄2 cup water
- 1⁄2 cup raw cashews
- 1⁄8 teaspoon salt
- 1⁄4 teaspoon onion powder
- 1⁄8 cup nutritional yeast
- 1 dash garlic powder
- 1 tablespoon lemon juice
- 1⁄2 lb firm tofu
- 1⁄8 teaspoon ground nutmeg
- 1⁄4 teaspoon salt
- 1⁄4 cup nutritional yeast
- 1 pinch garlic powder
- 1⁄4 teaspoon dried basil
- 1 small onion, chopped
- 6 ounces cremini mushrooms, sliced
- 1 large carrot, chopped
- 1 quart tomato sauce
- 1⁄2 cup parsley, chopped
- 1 teaspoon dried oregano
- 1 pinch salt
- 1 pinch pepper
- 10 ounces whole wheat lasagna noodles
Directions
- Combine water, cashews, salt, onion powder, nutritional yeast, garlic powder, and lemon juice in Vitamix and blend until smooth. Set aside.
- Crumble tofu in a bowl. Add in nutmeg, salt, nutritional yeast, garlic powder, and basil and stir to combine. Set aside.
- On medium heat, saute onion, mushrooms, carrot until tender. Add tomato sauce, parsley, and oregano. Salt and pepper to taste. Cook until thickened.
- Spread small amount of sauce on bottom of 13x9 inch pan. Top with 3 lasagna noodles. Cover with more sauce, then ricotta, then cheese sauce. Repeat. Make sure top layer is covered with sauce. Cover pan with aluminum foil and bake at 375°F.
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