- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 316.2
- Total Fat: 16.8 g
- Cholesterol: 0.0 mg
- Sodium: 365.5 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 8.8 g
- Protein: 10.4 g
Vicki's Vegan Lasagna, with cashewSubmitted by: THRICEBLESSED
IntroductionThis is a yummy recipe I made up myself after looking at many other vegan lasagna recipes to get ideas, but I didn't actually copy any one of those recipes, I came up with my own! My kids even love it!
You need to soak the cashew nuts in water for at least 6 hours, so start them soaking early in the morning, or even the night before! This is a yummy recipe I made up myself after looking at many other vegan lasagna recipes to get ideas, but I didn't actually copy any one of those recipes, I came up with my own! My kids even love it!
You need to soak the cashew nuts in water for at least 6 hours, so start them soaking early in the morning, or even the night before!
*1 1/2 cups "raw" cashew nuts
3 Cloves Garlic
1-2 Tablespoons Italian seasoning blend (Oregano, thyme, basil, other spices as desired)
Juice of 1/2 a lime
Other ingredients for Lasagna:
9 Whole Wheat Lasagna Noodles
2 small-medium avocados (280 grams sliced avocado was used to calculate nutritional information)
3 cups Marinara Sauce
1 cup sun dried tomatoes, diced
1 cup of frozen spinach which has been thawed and well, drained.
1 Tablespoon Nutritional yeast (NOT Brewers Yeast)
Non stick pan spray
Measure out 1 1/2 cups raw cashew nuts, place in a bowl and cover with water, allow them to soak for at least 6 hours.
Place into food processor the soaked cashews, garlic, about 1 Tablespoon of Italian seasoning blend, and the juice of 1/2 of a lime. Process, adding water 1 Tablespoon at a time until it reaches the texture of ricotta cheese, be careful not to add too much water, stop several times and scrape the mixture back the center of the food processor to get it all blended.
Preheat oven to 350.
Boil your Lasagna according to package directions, being careful not let the cooked noodles stick together while you assemble the layers.
Slice your avocado. Chop up your spinach finely.
Spray a 9 x 13 glass baking pan with non-stick spray.
1. Place 3 Lasagna noodles in bottom of pan.
2. Spread half of the Cashew Ricotta mixture on noodles.
3. Sprinkle half of the diced sun dried tomatoes on top of the ricotta.
4. Take 1/2 of the spinach and spread it out evenly on top of the dried tomatoes.
5. Take half of your sliced Avocados and spread them out on this layer.
6. Pour 1 cup of Marinara Sauce evenly over everything.
7. Sprinkle 1/2 Tablespoon Nutritional Yeast evenly over the sauce.
8. Repeat steps 1-7 for second layer.
9. Place last three lasagna noodles on top of second layer.
10. Pour on your last cup of Marinara sauce.
Place in Oven and cook for about 15-20 minutes. Cut into 9 pieces and enjoy!
*note that the cashews are called "raw" in natural food stores, but in reality they have been steamed, truly raw cashews would be poisonous!
Serving Size: Makes 9 servings