ADL Vegan 3 Day Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
12 no boil Lasagna sheets6 tablespoons olive oil2 onions, diced4 cups mushrooms, diced6 cloves of garlic, minced1 tablespon garlic powder6 tablespoons italian seasoning6 tablespoons dried basil4 tablespoons dried parsley8 tablespoons lemon juice4 28 oz cans of crushed tomatoes3 cups macadamia nuts2 cups cashews2 cups of chopped olives1 teaspoon rice vinegar
Day 1: Cheese Day
First, put 2 cups raw cashews in large bowl and fill with cold water. Let cashews soak for 4 hours.
Secondly, put 3 cups macadamia nuts in a separate large bowl and fill with cold water, and let them soak for 4 hours as well.
4 hours later:
Drain cashews
Place in food processor with 1 cup water, 4 tablespoons lemon juice, 1 teaspoon salt and 1 teaspoon rice vinegar.
Process 1 minute. Scrape down sides, then process 2-4 minutes until smooth and creamy. Place in separate container and refrigerate until day three.
Then, drain macadamia nuts and place in clean food processor. Add 1 cup water, 4 tablespoons lemon juice, 4 tablespoons olive oil, 1 tablespoon garlic powder, and 1 teaspoon salt. Process 1 minute, scrape down sides, and process 2-4 more minutes.
Place in large bowl with 4 tablespoons dried parsley, 1/4 cup dried basil, and 2 cups chopped olives. Combine all then cover and refrigerate until day 3.
Day 2: Sauce Day
In large pot, heat a little bit of olive oil and add 2 diced onions, saute 10 minutes. Add 4 cups of diced mushrooms and saute 5 minutes. Add 6 minced cloves of garlic, 3 tablespoons italian seasoning, 2 teaspoons of salt and 4 - 28 oz cans of crushed tomatoes. Reduce heat to low and simmer 45 minutes, stirring occasionally. Place in container and refrigerate until day 3.
Day 3 - Assemble and Bake Lasagna
Preheat oven to 350 degrees.
In a 13x9 pan, add a thin layer of tomato sauce to bottom of pan. Then add a layer of lasagna noodles. Cover noodles with a layer of tomato sauce, followed by a layer of macadamia ricotta and then a layer of cashew cream. Repeat layers and finish with a layer of tomato sauce.
Cover with tin foil and place pan on top of a baking sheet to protect oven from dripping.
Bake in 350 degree oven for 30 minutes. Remove tin foil and bake an additional 20 minutes.
Serving Size: makes 8 generous servings
Number of Servings: 8
Recipe submitted by SparkPeople user APRIL_V_2.
First, put 2 cups raw cashews in large bowl and fill with cold water. Let cashews soak for 4 hours.
Secondly, put 3 cups macadamia nuts in a separate large bowl and fill with cold water, and let them soak for 4 hours as well.
4 hours later:
Drain cashews
Place in food processor with 1 cup water, 4 tablespoons lemon juice, 1 teaspoon salt and 1 teaspoon rice vinegar.
Process 1 minute. Scrape down sides, then process 2-4 minutes until smooth and creamy. Place in separate container and refrigerate until day three.
Then, drain macadamia nuts and place in clean food processor. Add 1 cup water, 4 tablespoons lemon juice, 4 tablespoons olive oil, 1 tablespoon garlic powder, and 1 teaspoon salt. Process 1 minute, scrape down sides, and process 2-4 more minutes.
Place in large bowl with 4 tablespoons dried parsley, 1/4 cup dried basil, and 2 cups chopped olives. Combine all then cover and refrigerate until day 3.
Day 2: Sauce Day
In large pot, heat a little bit of olive oil and add 2 diced onions, saute 10 minutes. Add 4 cups of diced mushrooms and saute 5 minutes. Add 6 minced cloves of garlic, 3 tablespoons italian seasoning, 2 teaspoons of salt and 4 - 28 oz cans of crushed tomatoes. Reduce heat to low and simmer 45 minutes, stirring occasionally. Place in container and refrigerate until day 3.
Day 3 - Assemble and Bake Lasagna
Preheat oven to 350 degrees.
In a 13x9 pan, add a thin layer of tomato sauce to bottom of pan. Then add a layer of lasagna noodles. Cover noodles with a layer of tomato sauce, followed by a layer of macadamia ricotta and then a layer of cashew cream. Repeat layers and finish with a layer of tomato sauce.
Cover with tin foil and place pan on top of a baking sheet to protect oven from dripping.
Bake in 350 degree oven for 30 minutes. Remove tin foil and bake an additional 20 minutes.
Serving Size: makes 8 generous servings
Number of Servings: 8
Recipe submitted by SparkPeople user APRIL_V_2.
Nutritional Info Amount Per Serving
- Calories: 851.0
- Total Fat: 64.2 g
- Cholesterol: 25.0 mg
- Sodium: 1,955.5 mg
- Total Carbs: 65.9 g
- Dietary Fiber: 13.9 g
- Protein: 19.0 g
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