Vegan Lasagna
My boyfriend dared me to make a vegan lasagna that rivals his mother's. I accepted the challenge and came out victorious with an A+ rating from my carnivorous beau. Hope you enjoy it as much as he did!
Vegan Lasagna
My boyfriend dared me to make a vegan lasagna that rivals his mother's. I accepted the challenge and came out victorious with an A+ rating from my carnivorous beau. Hope you enjoy it as much as he did!
Cooking Instructions
- 1
Soak cashews in water in the fridge for up to 4 hours prior to cooking. (Min 30 min)
- 2
Combine ingredients in blender until smooth then let chill in fridge
- 3
In a large sauce pan, sautee onions on medium until opaque in appearance, add crushed garlic to pan, turn pan to low and add diced fresh tomato and stir until tomato skins start to wilt.
- 4
Wilt spinach in small sauce pan and drain excess water.
- 5
Add crumbles and tomato sauce to the large sauce pan. Once warmed, add fresh oregano and remaining basil to taste.
- 6
Combine cashew mixture with spinach
- 7
Layer sauce, rice lasagna noodle, then faux ricotta cheese mixture in a glass baking dish. Should have 3-4 layers. End with sauce on top.
- 8
Bake covered at 350° for 45 minutes. Uncover, top with Daiya cheese and bake for 15 minutes.
- 9
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