ADL Vegan 3 Day Lasagna
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of ADL Vegan 3 Day Lasagna calories by ingredient
Introduction
I call it 3 day lasagna because i recommend making it over 3 days since each step is time consuming. Day 1 is for making the cheeses. Day 2 is for making the sauce, Day 3 is for assembling and baking. I call it 3 day lasagna because i recommend making it over 3 days since each step is time consuming. Day 1 is for making the cheeses. Day 2 is for making the sauce, Day 3 is for assembling and baking.Number of Servings: 8
Ingredients
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12 no boil Lasagna sheets
6 tablespoons olive oil
2 onions, diced
4 cups mushrooms, diced
6 cloves of garlic, minced
1 tablespon garlic powder
6 tablespoons italian seasoning
6 tablespoons dried basil
4 tablespoons dried parsley
8 tablespoons lemon juice
4 28 oz cans of crushed tomatoes
3 cups macadamia nuts
2 cups cashews
2 cups of chopped olives
1 teaspoon rice vinegar
Tips
There will be leftover sauce. This is so that you can add a generous scoop of sauce with each serving when plating the lasagna. This is a delicious special occasion dish. Not low calorie or quick but so worth it, especially great for impressing non vegans. No one will believe it is dairy free!
Directions
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.