Cashew Basil Veggie Lasagna

We spent some time away these past couple of weeks visiting in Alberta and Saskatchewan where, for the most part, the plant-based options aren’t as prevalent as here in British Columbia.  It really made me appreciate where we live and the movement towards local, sustainable agriculture, interesting new plant based options and less consumption of animal products.

While visiting, I had a few different friends ask about how they should go about incorporating more plants into their diets and make their meals seem “hearty and satisfying” without the use of meats and the especially difficult one… cheese.  I promised to post more recipes that are easy to make and are guaranteed to be enjoy ed by even the pickiest eaters.

This Cashew Veggie Basil Lasagna recipe is one of my favourites.   As usual, it has a few components: the noodles,  the delicious cashew sauce, the stir fried veggies as well as the red pasta sauce.  Like any lasagna it takes a while to get it all together but it is so worth it.  I always double the recipe for use later.  I mean if you are going to go through the work to make it, why not save time and have some for another occasion!  This recipe doubled makes two very large or one large and two smaller pans.   The summer is a perfect time to have extra food on hand.  As I write this, 4 teenagers just invaded the house looking for dinner.  You know what they say, “If you have food, they will come!” We all know we want our kids to be around, so try this recipe.  I promise they will enjoy it and won’t be left wondering where the cheese is!

This recipe is filled with mushrooms, zucchini, peppers, onion and spinach but you can always substitute any vegetables your family prefers. The magic is really in the cashew basil cream sauce.  It is loaded with basil and nutritional yeast so it tastes amazing and gives the lasagna a cheesy flavour.

The tomato sauce in lasagna contains lycopene is a free-radical fighting antioxidant which has been shown to protect against cancer.  More about that here.  So, eat your veggies, love life and enjoy the ride. 😉  Know that by eating this way, you are extending your life, saving animals, helping the earth and making your family healthier.  Really, is there anything else?

Cashew Basil Veggie Lasagna

Print

Serves: 8 Prep Time: 30 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Ingredients

• For the Cheeze:1 cup raw cashews, soaked in water for 30 mins or overnight2 garlic cloves, peeled1/4 cup fresh lemon juice1 tbsp Dijon mustard1/4 cup vegetable broth or water (or more as needed)1.5 cups fresh basil leaves (lightly packed)1/2 cup nutritional yeast (gives the cheese flavour)3/4-1 tsp kosher salt (or to taste) + freshly ground black pepper1/2 tsp onion powder (optional)For the Lasagna:454 g Box of lasagna noodles (you likely won't need 5 of them)1.5 bottles of pasta sauce or use homemade marinara sauce3 garlic cloves, minced1 sweet onion, chopped (2.5 cups)2 small zucchini, chopped1 cup cremini mushrooms, sliced1 large red pepper, chopped1 large handful spinach12 ounces of Cauli-Crumble (photo below) or 2 pre-cooked veggie burgers, crumbled (optional)Lemon Basil Cheeze Sauce (from above)Daiya cheese (I don't use, but if you like it use about a cup or so) 

Instructions

I like spicy so I found these two brands are good options for store bought tomato sauces.  I have an Italian lady I buy sauce from in Calgary so every chance I get I have friends bring it when they come.  It is like eating in Italy at your own dining room table!

 

I use the Cauli Crumble as it is full of fabulous whole ingredients with minimal processing.  This can be found at Urban Fare and Save on Foods.  You could use any kind of ground round or veggie patties precooked and crumbled.

Directions:

1. Drain and rinse soaked cashews. With the food processor turned on, drop in your garlic cloves and process until chopped. Add in the rest of the ingredients and process until smooth, scraping down the bowl as needed.
2. Preheat oven to 400°F. In a large skillet, sautee onion and garlic over low-medium heat for 5 minutes.  Add in the rest of the veggies and sautée for another 10-15 minutes. Season well with Herbamare or kosher salt and black pepper. This is key or you will have bland tasting vegetables in your lasagna.
3. Meanwhile, bring a large pot of water to boil. Boil lasagna noodles for 8 minutes, drain, and rinse immediately with cold water. Place the lasagna noodles on parchment paper sheets to cool otherwise they will stick together and you will have a big mess on your hands!
4. Add 1 cup of pasta sauce on the bottom of your casserole dish. Add a layer of noodles, half the basil cheeze sauce, half the vegetables, more pasta sauce, another layer of noodles, veggie burger crumbles (optional), the rest of the cheeze sauce, the rest of the vegetables, more pasta sauce, and finally a sprinkle of cheese (or just nutritional yeast).
5. Cover with tinfoil and prick with fork a few times. Bake at 400°F for 40-45 minutes and then remove tinfoil and broil for 5 minutes on medium. Watch closely so you don’t burn the edges. Remove and serve. Will keep in the fridge for at least 3-4 days.

Yes, it's true, this is the lasagna from Oh She Glows.  Angela Liddon is truly a legend.  

 

Notes

http://www.thevibrantveggie.com/wp-content/uploads/2018/08/IMG_3202-338x450.jpg