HB 3_18_15 Vegan Lasagna

Vegan Lasagna with Cashew Cream

Vegan Lasagna with Cashew Cream

HB 3_18_15 Vegan Lasagna

Dairy free and soy free (Gluten free with Rice noodles)…

A twist on traditional lasagna.

There’s no need to give up some traditional dishes just because you can’t have dairy, gluten or soy! This lasagna is full of flavor and very satisfying without leaving you feeling stuffed liked traditional lasagna.

What did Chef Walt say? “Yum!”

This lasagna can be made ahead of time and it freezes and re-heats nicely! Makes a great meal for a holiday or family gathering.

Ingredients

Sauce

2 jars of Pasta sauce *see note below about pasta sauces

1 organic yellow onion diced

1 organic green pepper diced

1 organic red pepper diced

3 cloves garlic

1/4 cup organic vegetable broth

Cashew cream

2 cups organic whole cashews (soaked for 4-6 hours)

1/2 cup purified water

1/4 cup organic olive oil

6 cloves garlic

2 tablespoons lemon juice

1 tablespoon dried oregano

1 tablespoon dried basil

1 teaspoon sea salt

1/2 teaspoon black pepper

4 cups fresh organic spinach

Lasagna Noodles

1 box Organic brown rice noodles – I prefer Tinkyada because they use whole ingredients.

 

Pre-heat oven to 350 degrees

Fill a stock pot with water to boil for noodles. Add noodles when water begins to boil, follow recommended time on the box.

In a large sauce pan add vegetable broth for sauce, add onions, peppers and garlic. Sauté for a few minutes or until onions become translucent. Add jars of pasta sauce, bring to a boil then cover and reduce heat to simmer.

While the sauce is simmering make the cashew-spinach cream. I find it easier to divide the ingredients and make two batches in the food processor to get a smoother blend.

Drain and rinse soaked cashews, put 1/2 the cashews and half the water into the food processor and blend for a few minutes, stopping to scrape the sides. Stop when the consistency is creamy. Add half of the rest of the ingredients (except spinach) and pulse a couple times to blend in spices. Now add half of the spinach and pulse until mixed in well. Scrape into a large bowl.

Repeat the process to make the 2nd batch of cashew-spinach cream.

Assemble the lasagna

Coat the bottom of a 9 x 13 baking dish with the pasta sauce

Add a layer of noodles

Scoop 1/2 of cashew-spinach cream over noodles

Spread 1/3 of sauce over cashew-spinach cream cheese

Repeat these steps for next layer

Finish with a layer of noodles and cover with the last of the sauce.

Cover with parchment paper then aluminum foil

Put in oven for 45 – 60 minutes.

Tip from Pam: I usually reserve some of the sauce to add on top of the lasagna after it is cooked and I serve it.

Enjoy!

Notes on Ingredients:

Lasagna noodles- You can use your favorite Lasagna noodles if you don’t have to worry about gluten, however, no matter what brand you choose, I recommend you review the ingredients and choose a pasta with whole ingredients.

Pasta sauce- I prefer Whole Foods 365 brand, the organic, classic fat free pasta sauce. There are no added oils or sugars, simply whole ingredients you can recognize and pronounce. Again, you can choose your favorite sauce, but I highly recommend you review the ingredients. Many sauces are made with lots of added sugars and oils that are not necessary!

Veggies- Feel free to add/substitute your favorite veggies!

 


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