If there was one food I could not live without, it’d have to be lasagna.
There’s something so comforting about it- it’s the quintessential casserole.
One dish; tons of flavors. Warm gooey cheese that oozes out the side and zesty marinara that coats just about any combination of vegetables.
It’s the perfect dish. Unless, of course, you don’t eat cheese. Then what? I’ve yet to encounter a “warm, gooey” tofu…and the fake vegan dairy free cheese just doesn’t cut it in this classic comforting dish.
But after many trials and errors, I have a solution for you. Welcome back, warm, gooey lasagna.
{Psst…the husband didn’t know it was dairy free until I told him the next day…oops. 
}
Ultimate Vegan Lasagna
Ingredients
For the Filling
- 1 can cannellini beans
- 1 cup raw cashews soaked in water for 30 mins
- 2 garlic cloves peeled
- 2 T lemon juice
- 1 tbsp Dijon mustard
- 1/4 cup vegetable broth or water
- 1 T basil
- 1/4 cup nutritional yeast
- 1/2 tsp salt or to taste + freshly ground black pepper
- 1/2 tsp onion powder
For the Rest
- 4 cups marinara {favorite homemade or jarred}
- 1 red bell pepper
- 1 cup baby spinach
- 1 pint mushrooms sliced
- Other veggies: zucchini onion, etc.
- 1/4 cup almonds ground
- 1 lb lasagna noodles
- Italian seasoning
- Black pepper
Instructions
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Prepare pasta according to package directions.
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Combine filling ingredients in food processor and blend. Adjust seasonings to taste.
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Saute vegetables over medium high heat until slightly browned or cooked. Drain excess liquid. Season veggies with pepper & Italian seasoning.
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Layer marinara, noodles, filling, and veggies in 9 x 13 casserole dish. Alternate until all ingredients used.
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Top with ground almonds & Italian seasoning or basil.
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Bake at 350 for 30 minutes covered; uncover & bake 15 minutes more. Optional: Broil under high heat for last 5 minutes.
{I LOVE this lasagna with homemade fire-roasted marinara. Mmm.}
What one food could you not live without?
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