Vegan Eats : Lasagna

Lasagna!! This is one of our favorites. We use an amazing lentil noodle as our base which is much higher in protein and fiber and lower in refined carbohydrates, make a cashew-based Bechamel cheese sauce, nutritional yeast, spinach, sometimes adding Beyond Meat and Follow Your Heart cheese.

Recipe:

1 package Explore Green Lentil Lasagna (if you can’t find this, any lasagna noodle will work)

1 24 oz bottle of your favorite tomato/basil pasta sauce. ( we like to use one low and sodium so we can regulate the salt content ourselves)

Cashew bechamel sauce:
1 1/2 cups raw cashews soaked in water for a few hours ( if you use hot water the process to soften them goes much quicker)

Once you have soaked your cashews, drain and rinse them, then put them in a high-speed blender with 3 tablespoons of nutritional yeast, a teaspoon of garlic powder, a teaspoon of onion powder, two teaspoons of salt, fresh cracked black pepper, a teaspoon of Italian seasoning, and a quarter cup of water. Blend on high speed until you achieve a creamy consistency

1/2 pounds beyond beef (optional)

2 cups spinach
4 pieces follow your heart cheese

To assemble:

Using an 8×8 pan, start with a big ladle of tomato sauce. Make sure the bottom of the pan is fully covered.

Add a layer of noodles and then more sauce, followed by a dusting of nutritional yeast, a layer of spinach, bits of beyond meat if using, and a covering of Cashew bechamel.

Then another layer of noodles, sauce, Nooch (nutritional yeast), spinach, meat, and bechamel.

Repeat until all used up and finish with a layer of the follow your heart cheese.

Bake for about 45 minutes. I like to broil it for about 5 minutes at the end to crisp it up!

I hope you enjoy! If you make it, please come back here and comment and let me know how you like it.