Ingredients for Cheesy Vegan Lasagna
- 1 (14 1/2 ounce) can diced tomatoes, undrained and 1 (28 ounce) can crushed tomatoes
- 0 Spinach Leaves
- 0 Carrot
- 0 Fresh Parsley
- 3-4 garlic cloves, minced
- 0 Vegetable Broth
- 0 Firm Tofu
- 0 Cream Cheese
- 1 tablespoon lemon juice
- 0 Nutmeg
- 12 lasagna noodles, cooked al dente
- 1/2 cup nutritional yeast
- 1/2 teaspoon salt (for cashew cream)
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How to Make Cheesy Vegan Lasagna
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package directions. Drain and set aside.
- In a large skillet, sauté the onion and garlic in olive oil until softened, about 5 minutes.
- Add the mushrooms and cook until tender, about 5-7 minutes.
- Stir in the vegan ground beef, lentils, tomato sauce, nutritional yeast, Italian seasoning, salt, and pepper. Simmer for 15 minutes, allowing the flavors to meld.
- In a medium bowl, whisk together the cashew cream, lemon juice, and garlic powder.
- Spread a thin layer of the cashew cream sauce in the bottom of a 9x13 inch baking dish.
- Layer 1/3 of the noodles, 1/3 of the vegan meat sauce, and 1/3 of the cashew cream sauce.
- Repeat layers two more times, ending with a layer of cashew cream sauce and a sprinkle of nutritional yeast.
- Bake for 30-35 minutes, or until bubbly and heated through.
- Let cool for 10-15 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
35g
Fat
23g
Carbs
14g
