Meat-Eater Friendly, Vegan Lasagna

Jul 25, 2014 | Blog Categories, Dinner, Recipes

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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

  • Box of no boil lasagna noodles (Tinkyada has a gluten free noodle that you just need to cook before preparing.)
  • 2, bottles of Low-Sugar Pasta Sauce (I used 365 brand from Whole Foods)
  • 3 cloves Garlic – minced
  • 1 Red Onion – chopped
  • 2 medium Zucchini – diced
  • 2 cups Mushrooms – sliced
  • 3 Veggie burgers – precooked (I used a Amy’s soy free burger)
  • 1/4-1/2 Red Pepper Flakes – optional (I like my lasagna spicy)
  • 1/2 tsp dried Parsley
  • 1/2 tsp dried Basil
  • 1/2 tsp dried Oregano
  • Sea salt and pepper to taste
  • 1/2 TB Olive Oil

    • Instructions:

    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

  • 1 cup raw Cashews – soaked 30 minutes to overnight and rinsed. (Soaking makes the cheese creamier but in a pinch skip this step)
  • 2 cloves Garlic
  • 1/2 cup fresh Lemon Juice
  • 1 TB Dijon Mustard
  • 1/3 cup dried Basil (or 1 cup fresh)
  • 1/2cup Nutritional Yeast (to add the cheesy flavor)
  • 1/4 cup Water – you might add this to get the cheese to desired consistency

    • Instructions:

    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,

    Jackie

    3 Comments

    1. Cory Patterson
      Cory Patterson on July 26, 2014 at 12:28 pm

      Yum! Looks good!

      Reply
    2. Nour
      Nour on September 19, 2014 at 6:31 pm

      Sounds yummy… Never made cashew cheese before. Great option for my dairy-sensitive clients…

      Reply
      • admin
        admin on October 21, 2014 at 9:01 pm

        The cashew cheese is yummy! My dairy-sensitive clients love it.

        Reply

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