Vegan Lasagna

Made this for dinner last night, and I was even surprised by how good it tasted! I was definitely flying by the seat of my pants when making this and that’s probably why I had so many noodle sheets leftover… Regardless, I made dinner for 4 omnivores and myself and everyone liked it! Even my sisters who looked quite frightened to even try it. Next time I will either make more filling or use a smaller casserole dish so that I have more layers.

I used this recipe for the noodles.

Lasagna Noodles

For the Filling I made:

Cashew Cheeze

Cashew Cheeze:

2 C. Soaked Raw Cashews

3/4 C. Water

1-2 T. Sea Salt

1 T. Lemon Juice

3 Cloves of Garlic

Throw it all in a blender and add more water if you want a thinner consistency for spreading; mine was pretty salty/garlic-y but I think it was balanced perfectly with the mild spinach and tomato/mushroom sauce.

And the Mushroom tomato sauce:

Marinara Sauce

This is where you do whatever the hell you want as far as vegetables/quantities go. But, I do suggesting cooking everything then putting it together; the tastes are better and more developed and there is less time in the oven. I topped it with some bread crumbs for some crunchy texture, and put it in the oven for 25 minutes at 350 degrees.

3 Comments on “Vegan Lasagna

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