INGREDIENTS
- 12 whole wheat lasagna noodles, uncooked
- 2-25 oz jars marinara sauce or homemade
- Daiya mozzarella cheese shreds
- Basil Cashew Cheese Filling
- 2 cups raw cashews, soaked in water overnight
- 4 oz package fresh basil, leaves picked
- 4 cloves of garlic
- 1 cup nutritional yeast
- ½ cup fresh lemon juice
- 1 teaspoon sea salt
- ½ teaspoon onion powder
- 1-2 cups vegetable stock or water
- Vegetable Filling
- 2 tablespoons olive oil
- 1 small head of broccoli, cut into small pieces
- 2 small zucchini, small chunks
- 4 cloves of garlic, minced
- ½ lb cremini or button mushrooms, sliced
- pinch of chili pepper flakes
- 1 teaspoon Italian seasoning
- salt to taste
INSTRUCTIONS
- Preheat oven to 350 degrees.
- Start by preparing the cashew cheese filling. Drain and rinse cashew and place in food processor or high powered blender with the rest of the ingredients. Start with 1 cup of vegetable stock and add more if needed.Process until smooth. Set aside.
- Next prepare your vegetable filling. Saute the vegetables with the chili pepper flakes and Italian seasoning in olive oil over medium high heat for 5 minutes. Taste for salt. Set aside.
- To assemble lasagna; spread ½ a jar of marinara sauce in the bottom of a 9 x 13″ pan, then lay down 4 pasta noodles, spread ⅓ of cashew cheese over noodles, top with half of vegetables, top with half a jar of marinara sauce, 4 lasagna noodles, half of cashew cheese, other half of vegetables, half of jar of marinara sauce, 4 lasagna noodles, the last of the cashew cheese and finally daiya mozzarella shreds.
- Cover with a piece of parchment paper and then aluminum foil. (This helps to prevent aluminum from sticking to your food.) Bake for an hour. Cut into 12 even pieces. I heated the remainder of the marinara sauce and served it on the side.
Hālau 'Aha Hui Lānākila 