Lasagna

BY : PUBLISHED : February 17th, 2015 UPDATED: August 18th, 2021

A harty dinner full of veggies, and great flavors. Lots of layers to get your mouth watering. It’s not a quick meal but it’s well worth the time spent on it.

Lasagna1 1 scaled

Lasagna

Stephanie Lundstrom
A hearty dinner full of veggies, and great flavors. Lots of layers to get your mouth watering. It’s not a quick meal but it’s well worth the time spent on it.
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Prep Time 30 mins
Cook Time 1 hr 1 min
Total Time 1 hr 31 mins
Course Dinner
Cuisine Italian
Servings 12 servings
Calories 248 kcal
METHOD Oven
DIET Vegan

Ingredients
  

  • 1 box of no-boil lasagna noodles (check ingredients for eggs)
  • 43 ounces of marinara sauce
  • olive oil
  • 1 red onion diced
  • 1 red bell pepper diced
  • 8 ounces of mushrooms sliced
  • 1 zucchini sliced into rounds
  • 1 carrot sliced into rounds

For The Tofu Ricotta:

  • 15.5 ounces of extra firm tofu, pressed (I just squeezed it until all the water was out)
  • 2 teaspoons of dried oregano
  • 1 teaspoon of dried basil
  • 1/2 teaspoon of salt
  • 2 Tablespoons of nutritional yeast
  • 1 teaspoon of stone ground mustard
  • pepper to taste
  • 1 Tablespoon of lemon juice
  • 2 Tablespoons of cornstarch
  • 1 Tablespoons of water

For Cashew Cream:

  • 1 1/2 cups of raw cashews, soaked at least 2 hours
  • 1 teaspoon of salt
  • 1 1/2 teaspoons of stone ground mustard
  • 3/4 teaspoon of onion powder
  • 2 Tablespoons of nutritional Yeast
  • 4 Tablespoons of lemon juice
  • 1 shallot
  • 7 cloves garlic
  • pepper to taste
  • 4 Tablespoons of non dairy milk

Instructions
 

  • Chop and cook veggies in a pot with a little oil and add a touch of water if needed.
  • While veggies cook make tofu ricotta. After pressing tofu, crumble with your hands into a medium sized bowl and mix in all ingredients. Set aside.
  • To make Cashew cheese, put all ingredients in a food processor or blender and blend until smooth. If needed add non dairy milk 1 Tablespoon at a time to thin if cheese is too think. Should be a creamy consistency but not runny.
  • Cover the bottom of a baking dish with just enough marinara sauce to coat the bottom. Then layers go as follows: Dry noodles, tofu ricotta, half the veggies, noodles, half cashew cheese, rest of veggies, noodles, sauce, rest of cheese.
  • Bake at 375° for 1 hour

Nutrition

Calories: 248kcalCarbohydrates: 34gProtein: 12gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 9mgSodium: 874mgPotassium: 783mgFiber: 5gSugar: 8gVitamin A: 1641IUVitamin C: 28mgCalcium: 56mgIron: 3mg
Keyword cashew cheese, dinner, italian, lasagna, vegan, vegan lasagna, vegetarian, veggies
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

 

About Stephanie Lundstrom

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