Hi Beautiful Friend,
This past weekend we visited Charlotte for my nephew’s baptism. Jason surprised me with dinner reservations at raw restaurant called Luna. I had the house specialty, lasagna, that had the most amazing tomato sauce. Even without noodles or cheese it was delicious.
The raw version made me crave the hot version so I decided to experiment this week with a vegan, cooked lasagna.
I think you will be happy I did. The recipe below made Jason go back for seconds and was even better leftover. It will keep in the fridge for 3-4 days so enjoy cooking once and eating 2-3 times.
It’s made with cashew cheese instead of dairy cheese so it’s vegan. Plus, can be made soy and gluten free if desired. Pair it with a side salad and enjoy this satisfying alternative to heavy lasagna.
Do you have a healthy recipe makeover? If so, please share in the comments section below.
Meat Eater Friendly – Vegan Lasagna
1. Preheat oven to 400 degrees. Sautee onion and garlic in olive oil for 5 minutes until onion become transluscent. Then add the rest of the veggies, parsley, basil, oregano, and a pinch of salt and pepper. Cook for 10-15 minutes.
2. While veggies cook prepare Cashew Cheese (see recipe below.)
3. Layer your ingredients in a 13″ x 9″ pan. Start with 1 cup pasta sauce, add layer of noodles, cashew cheese, pasta sauce, veggies, veggie burger crumbles, pasta sauce, layer of noodles, cashew cheese and pasta sauce. I only used ½ the box of noodles but feel free to make it your own by adding more layers.
4. Cover with tinfoil and bake at 400 degrees F for 40-45 minutes. Remove tinfoil and bake additional 5 minutes.
Basil Cashew Cheese
In food processor, add garlic and process until chopped. Then add the rest of the ingredients except water. Process until smooth and scrap down sides as needed. If needed add water 1 TB at a time until it reaches smooth and creamy texture.
Cheers to get eats and happy bellies,