Vegan Lasagne with a cashew basil cream

This lasagne is soo good! It’s packed with various vegetables and is such a comforting dish. Zac loved this and he is obviously not vegan..! I used VioLife vegan cheese and it melted perfectly on top. This lasted us 3 days which was perfect over for a cozy weekend at home and served up with a fresh salad.

Ingredients:

- lasagne noodles (I used Jovial GF here)

-4 cups tomato sauce or marinera sauce if you have on hand

-2 zucchinis chopped

-1 cup chopped mushrooms

-3 garlic cloves minced

-1 sweet yellow onion chopped

-1 red bell pepper chopped

-2 cups spinach

-optional 1 cup cooked lentils (to add more protein)

Cashew Basil Cream

-1 cup raw cashews soaked and drained, 2 cups basil leaves, 1/4 cup nutritional yeast, 2 garlic cloves, 1/2 cup vegetable stock, 1 lemon juiced, pinch of salt and pepper (add everything to a blender and blend till smooth.

Process//

Preheat oven to 400. Start by chopping all the vegetables, get a 13 x 9 baking dish ready and a frying pan with olive oil on the stove. Add the garlic and onion first to the frying pan and cook down till soft. Next add the red pepper, mushrooms, and zucchini with a generous amount of salt and pepper to season. Last, add in the spinach and wilt down. While the veggies are cooking, bring a big pot of water to boil and add in the lasagne noodles. Cook according to directions on box and drain when ready.

Now you are ready to assemble the lasagne! First add a layer of pasta sauce to the baking dish and then layer down the noodles. Add in the vegetables and a few spoonfuls of the basil cream over the veggies. Add another layer of pasta sauce and keep layering noodles and vegetables till they are all used up. Lastly, sprinkle on the vegan cheese and cover the lasagne with tin foil and prick it with a fork to allow air out.

Cook lasagne for about 40-45 mins till the cheese has melted. Allow to cool for 5 mins and then serve up! This can last in the fridge for up to 4 days. Also great for freezing as well. :D