This lasagna has evolved over the years from an initial experiment when I was new to vegan cooking. It’s so good that even when there is half a dish left after dinner, there still somehow aren’t any leftovers by the next morning! Without vegetable layers it’s very quick (except for the 40 mins or so in the oven). If you want to add cooked mushrooms, greens, zucchini, or anything else, it pays to pre-cook them, and it will take a little longer. (Although it’s also a great vehicle for leftover veggies from another meal)!

Vegan Lasagna


1 box lasagna noodles

2 1/2 jars organic tomato sauce (I use Muir Glen Roasted Garlic)

2 8 oz. packages tempeh, crumbled

Olive oil

1 package Follow Your Heart vegan mozzarella

1/2 bag shredded Daiya cheese

1 cup raw cashews

salt

pepper


Optional: Sauteed mushrooms, greens, zucchini, or any other veggies you might love.

In a bowl, combine all the tomato sauce and crumbled tempeh. Set aside.

In a food processor, mix the cashews with 1-2 cups of water, salt and pepper, to make a creamy sauce (not too runny).

Cook the lasagna noodles in saltwater according to instructions on the box (7-10 mins). When drained and rinsed with cold water, rub lightly with olive oil to prevent sticking while you work.

Pre-heat oven to 375 degrees.

Slice the Follow Your Heart cheese very thinly.

In a lasagna or casserole dish, start with a layer of tomato sauce, then a layer of pasta. Spread another layer of sauce, then Follow Your Heart mozzarella, then a thin layer of cashew cream sauce. Continue to layer noodles, sauce, veg cheese and cashew cream. (If adding veggies, include layers of these). End with a layer of tomato sauce.

Sprinkle a generous amount of Daiya cheese on top. Bake, uncovered for about 40 minutes.



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