Vegan Lasagna

Name: Vegan Lasagna
Ingredients: 1/2 cup water; 1/2 cup raw cashews; 1/8 teaspoon salt; 1/4 teaspoon onion powder; 1/8 cup nutritional yeast; 1 dash garlic powder; 1 tablespoon lemon juice; 1/2 lb firm tofu; 1/8 teaspoon ground nutmeg; 1/4 teaspoon salt; 1/4 cup nutritional yeast; 1 pinch garlic powder; 1/4 teaspoon dried basil; 1 small onion, chopped; 6 ounces cremini mushrooms, sliced; 1 large carrot, chopped; 1 quart tomato sauce; 1/2 cup parsley, chopped; 1 teaspoon dried oregano; 1 pinch salt; 1 pinch pepper; 10 ounces whole wheat lasagna noodles

22 ingredients

4 steps

Ingredients

1/2 cup water
1/2 cup raw cashews
1/8 teaspoon salt
1/4 teaspoon onion powder
1/8 cup nutritional yeast
1 dash garlic powder
1 tablespoon lemon juice
1/2 lb firm tofu
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup nutritional yeast
1 pinch garlic powder
1/4 teaspoon dried basil
1 small onion, chopped
6 ounces cremini mushrooms, sliced
1 large carrot, chopped
1 quart tomato sauce
1/2 cup parsley, chopped
1 teaspoon dried oregano
1 pinch salt
1 pinch pepper
10 ounces whole wheat lasagna noodles

Directions

1

Combine water, cashews, salt, onion powder, nutritional yeast, garlic powder, and lemon juice in Vitamix and blend until smooth. Set aside.
2

Crumble tofu in a bowl. Add in nutmeg, salt, nutritional yeast, garlic powder, and basil and stir to combine. Set aside.
3

On medium heat, saute onion, mushrooms, carrot until tender. Add tomato sauce, parsley, and oregano. Salt and pepper to taste. Cook until thickened.
4

Spread small amount of sauce on bottom of 13x9 inch pan. Top with 3 lasagna noodles. Cover with more sauce, then ricotta, then cheese sauce. Repeat. Make sure top layer is covered with sauce. Cover pan with aluminum foil and bake at 375°F.