Gluten Free/ Lunch & Dinner

The Best Vegan Lasagna Ever!!

 

So this photo might not make it look like it, but this is the BEST Vegan lasagna I have ever had (well except for my mothers famous vegetable lasagna..nothing can top that).  And it is completely guilt free!!  I made a raw version of this before, but I truly like this one better.

I usually get tired after like the 3rd day of leftovers and I want something new (hence why I am always cooking and trying new recipes lol!).  But not this time, seriously I ate this recipe 5 days straight and wanted more, but my husband and I had finished it all.  So sad!! I cannot WAIT to make this one again, truly a different flavor in every bite, and so filled with flavor too let me tell you! Matter of fact, don’t take my word for it, try this recipe out and taste for yourself;)  I am sure this is a recipe the entire family will love.

Oh and how can I forget to tell you how Amazingly healthy this is?  I’ve packed in lots of greens like parsley cilantro kale and chives, tomatoes, cashews, zucchini, etc.  There is so many phytonutrients and vitamins packed away in this, so you won’t be sorry you had it!

 

The Best Vegan Lasagna

Print Recipe
Serves: 6-8 Cooking Time: 1 Hour

Ingredients

  • 1 Box of Lasagna Pasta (I chose a Gluten Free pasta)
  • 1 Bunch Parsley
  • 1 Bunch Cilantro
  • 1 Bunch Chives
  • 1 Handful Kale
  • 2 Lemons Juiced
  • 5 Roma Tomatoes
  • 1/2 Cup Cashews (soaked)
  • Dried Oregano
  • Dried Basil
  • Dried Thyme
  • Dried Dill
  • Sea Salt (to taste)
  • Black Pepper (to taste)
  • Cayenne Pepper (to taste)
  • 2 Zucchini's
  • 1.5 Cups Cashews
  • 4 Cloves Garlic
  • 2 Cups - Daiya Cheese (your choice of flavor)
  • 1 Cup - Beyond Beef Crumble (amazing!!)
  • 1 Cup - Black Olives sliced

Instructions

1

Soak cashews for 3 hours or boil for 10 minutes.

2

Preheat your oven to 350F and oil a 9"x13" pan.

3

Bring a large pot of water to a boil and cook your pasta as the instructions say, just a little after the al'dente stage (so mostly soft).

4

Assemble each of the layers separately (Green spread = parsley, cilantro, chives, kale and lemon juice. Tomato sauce=tomatoes, cashews, and spices. Cashew Cream = zuchinis, cashews and garlic) in a food processor or a high powered blender (I did everything in my vitamix, but I will say it was very difficult to assemble the green spread in that, best to chop it up if you do not have a food processor) and place in individual bowls for later use. If the tomato sauce becomes too watery when blending, add more cashews to make it creamier.

5

When the pasta is finished, drain and start layering the bottom of your pan with your pasta. Then add the first layer of your green spread, then tomato sauce, then cashew cream. I chose to add daiya cheese, beyond beef crumble and black olives at this time too. Then continue putting down a new layer of pasta and repeat until all of your ingredients are used up!

6

Cover with aluminum foil and bake for 30 minutes.Once complete, let cool and enjoy!

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