Plant-based Veggie Lasagna, A Family Favorite
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Prep time: 
Cook time: 
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Serves: 8
 
Ingredients
  • 1 box of lasagna noodles
For Cashew Filling:
  • 1½ cup cashews
  • ½ cup water
  • 1 onion
  • 4 cloves garlic
  • 1½ tbsp lemon juice
  • ¼ cup nutritional yeast
  • 1 tbsp dried parsley
  • 1½ tsp sea salt
For Veggie Spaghetti Sauce*:
  • 6 oz. can tomato paste
  • 2-14.5 oz. cans stewed tomatoes
  • 1½ packet of McCormick Spaghetti Sauce Mix (I use thick and zesty flavoring)
  • 1 red bell pepper, chopped
  • 2 yellow squash, chopped
  • 1 cup chopped button mushrooms
For Breadcrumb Topping:
  • 1 cup panko breadcrumbs
  • 2 tsp olive oil
Directions
For Cashew Filling:
  1. Place cashews, water, garlic and onion in a food processor. Process until it is fairly blended and only has small pieces of cashew. Add in your lemon juice, nutritional yeast dried parsley and sea salt
For Veggie Spaghetti Sauce:
*If you would like to cut out a few steps you and just use a jar and a half of your favorite marinara sauce mixed with the sauteed veggies instead of mixing your own sauce.
  1. In a blender add the tomato paste, stewed tomatoes, and spaghetti sauce mix and pulse until smooth.
  2. In the same sauce pan that you cooked the onions and garlic, saute the chopped bell better, chopped squash and chopped mushrooms. Once the veggies are soft add in your spaghetti sauce and mix until the veggies are distributed.
For Assembly:
  1. Using about 1 cup of the veggie spaghetti sauce, spread a thin layer over the bottom of a 9X13 pan.
  2. Lay down a layer of dry lasagna noodles.
  3. Spread ½ of the cashew mixture over your dry noodles.
  4. Spread ½ of the remaining veggie spaghetti sauce over the cashew layer.
  5. Spread remaining cashew mixture and then spread the remaining spaghetti sauce.
  6. In a small bowl mix the panko breadcrumbs and olive oil together. Shake this over the top of your lasagna.
  7. Cover your lasagna with tin foil and bake in the oven at 350 degrees for 50 minutes. Remove the tin foil and bake for another 10 minutes.
Recipe by Green Leaves and Jam, a Plant-Based Diet at http://greenleavesandjam.com/plant-based-veggie-lasagna-a-family-favorite/