Last week I made lasagna: something I haven’t done in years because I was leery of making it without cheese. For my vegan lasagna recipe, I used my own homemade cashew milk based cheese but if you have a favourite vegan cheese I am sure it will work just as well. It might seem weird because I also use cashew milk in this and I don’t cook the noodles separately first. The milk actually replicates the ricotta cheese traditionally used and is absorbed into the noodles giving the whole dish a hearty Italian flavour.
Vegan Lasagna
Ingredients
Regular or gluten-free lasagna noodles
Pkg of Gardein gluten free beefless ground
1 box of organic spinach
2 blocks of vegan white cheese (grated)
1 jar of your favourite pasta sauce
1 cup of unsweetened cashew milk
2 tsp apple cider vinegar
2 tsp lemon juice
1 tsp of Italian seasoning or ½ tsp crushed oregano and ½ tsp crushed basil
1 tsp of minced garlic or ¼ tsp of garlic powder
Directions
Grease a 9 x 13 pan
In boiling water, add lasagna noodles just long enough to make them pliable
Drain immediately
In a separate container add garlic, Italian seasoning, vinegar, and lemon juice to cashew milk
Mix well and set aside
Place lasagna noodles on the bottom of pan to cover
Spread half the package of beefless ground over noodles
Spread ½ box of spinach leaves evenly over beefless ground
Spread ½ jar of pasta sauce evenly over spinach
Sprinkle 1/3 of the grated cheese over pasta sauce
Repeat process again but this time finish it by covering it with all remaining cheese
Carefully pour cashew milk mixture evenly over entire dish
Bake for 40 minutes at 350 degrees loosely covered with aluminum foil.
Remove foil and bake for an additional 15 minutes.
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