[RECIPES]
VEGETABLE LASAGNA
Ingredients:
1 1/2 tbsp olive oil
2 cloves garlic, minced
2 bunches kale, large stems removed and leaves chopped
¼ cup vegetable stock (optional)
2 cup diced mushrooms
1 zucchini, sliced
1 cup cashews
½ cup nutritional yeast
1 24oz jar tomato sauce (here I use Rao’s Arrabbiata Sauce- the best sauce in the world, plus no added sugar)
Brown rice lasagna noodles (pre-cooked, such as tinkyada)
1 cup vegan cheese for topping (daiya is one of my favorites)
Directions:
1. Set the oven to 350 degrees. Have on hand a 8-by-8-inch baking dish.
2. In a small sauté pan, heat 1 tbsp olive oil over medium heat. Add garlic and sauté until fragrant. Add kale and optional 1/4 cup vegetable stock. Continue to sauté until slightly wilted. Set aside kale mixture in a bowl.
3. In the same sauté pan, add ½ tbsp oil, chopped mushrooms and zucchini. Sauté 3-5 minutes until fragrant. Set aside.
4. In a high speed processor (vita-mix would be ideal) combine cashews, nutritional yeast and water (just enough to cover the cashews. Blend on high until you get a creamy consistency. Add salt to taste.
5. In the baking dish, spread about 1 cup of tomato sauce to cover the bottom. Add a layer of noodles, overlapping them slightly to make a solid single layer. Spread cashew cheese evenly over noodles. Layer mushroom/zucchini mixture on top of cheese. Add another layer of noodles, followed by sauce and kale mixture.
6. Repeat with one more layer of noodles, sauce, and then sprinkle generously with vegan cheese.
7. Bake the lasagna for 35-40 minutes or until bubbly. Let it sit for 5 minutes or so to firm up before slicing.
