Saucy Veggie Lasagna
This easy combination of common ingredients is dairy-free and delicious. It is rich in flavour and veggie goodness, using a creamy cashew sauce to create a completely wonderful lasagna! An added layer of almond ricotta is optional but adds a lovely texture and flavour!
| Servings | Prep Time |
| 19 x 13 pan | 45 minutes |
| Cook Time |
| 40minutes |
|
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Ingredients
- 6-8 cloves roasted garlicCut off top part, drizzle with oil, wrap in foil and bake for 15-20 minutes until soft.
- 2cloves fresh garlic, minced
- 1large oniondiced in a food processor
- 3-4cups sliced mushrooms
- 2cups chopped kale or spinachfrom fresh or frozen but it should be about two cups after being chopped and pressed.
- 1 teaspoon saltmore to taste
- 1/2teaspoon pepperto taste
- `3Tablespoons vegetable oil
- 1cup veggie stock
- 2 cups cashew milkYou could sub other plant milk.
- 1/2cup flour
- 1/4cup nutritional yeast
- 1-2medium zucchini, sliced thinlyenough to cover the pan twice
- 4cups tomato- based pasta sauce/marinara saucehomemade or bottled
- 1package lasagna noodlesThe easiest way is to use the oven-ready! It really works!
- 1cup vegan parmesanSee a link below to find an easy recipe!
- 2cups almond ricottaOptional but very tasty and easy to make!
Instructions
- If baking immediately, heat your oven to 350 degrees F.
- In a large pan, heat a little oil. Add the diced onion and two cloves fresh minced garlic.
- Add your sliced mushrooms to the pan and let them cook down for a few minutes. Add your greens (spinach or kale or even radish greens) and the roasted garlic and stir. ( If you are using frozen greens, thaw and squeeze out extra moisture.) Season with salt and pepper.
- Put three Tablespoons of oil in a large pan and heat. Sift 1/2 cup flour into the warm oil and stir for five minutes or so until the flour starts to become brown and smells nutty.
- Mix your veggie stock and milk together and then slowly whisk this liquid into the cooked flour and stir until smooth and thickened. If lumpy, you can just put it through a sieve. Add nutritional yeast to give this a cheesy flavour and adjust salt and pepper as desired.
- Now to construct your lasagna! First, put 1/2 cup or so of your tomato sauce on the bottom of your pan and spread it around. Then put a layer of dry noodles on top to cover pan bottom. Put about one third of your white sauce over the noodles, and then spread half of your green mixture over this. Sprinkle 1/3 of your vegan parm over the green layer. Then make a layer of sliced zucchini. Pour 1/3 of your red sauce over and spread to cover evenly.
- Now put a layer of the dry oven-ready noodles on top. Spread on your almond ricotta now, if using. Repeat your layers. Once the next and last layer of noodles is on, cover with a thin layer of red sauce and then your white sauce. Sprinkle with some more vegan parm and cover with tin foil.
- Bake at 350 degrees F. for about 45 minutes. Uncover and cook for another 10-15 minutes until lasagne is bubbling and the top is lightly browned. Let sit for a few minutes before serving.
- Serve with some crusty bread and a simple tossed green salad. Enjoy! happy
Recipe Notes
Using the oven-ready pasta makes this much faster, though the noodles do absorb a lot of liquid, so you need to be generous with the tomato sauce. I used a homemade tomato/pasta sauce but you could easily do this with any of your favorite bottled tomato sauces. You can vary the greens that you use, too. I used kale and it turned out well, but spinach would be excellent. Have fun creating your own combinations!
This makes a large pan of food! It freezes and reheats well! I cut it into chunks and freeze it in single-serving sized containers. Here’s an easy recipe for the vegan Parm!
Even my meat-eating father liked this lasagne a lot! It pairs well with the Sunshine Bread, a herbed pull apart treat!
