A vegan lasagna sounds completely ironic but this recipe is amazing. Don't tell your guests that it is vegan, just call it vegetarian and they will love it! It is adapted from Rip Esselstyn and the Engine 2 Diet. The recipe serves 10 so make it when you want to impress a crowd.
The key to making this great is to ensure you have thoughtfully chopped the ingredients into small pieces. They will melt in your mouth and no one will notice there is no cheese.
1 sweet onion, finely chopped
2 cloves garlic, chopped
8 ounces mushrooms, sliced
1 head broccoli, finely chopped
2 carrots, finely chopped
2 red bell peppers, seeded and chopped
14 oz frozen corn or 2-3 ears shucked
1 package Silken Lite tofu
½ teaspoon cayenne pepper
1 tablespoon fresh oregano
1 tablespoon fresh basil
1 tablespoon fresh rosemary
2 jars Muir Glen pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
1-2 sweet potatoes, cooked and mashed
4-6 roma tomatoes, sliced thin
1 cup raw cashews, ground (roasted, unsalted are ok too)
2 cloves garlic, chopped
8 ounces mushrooms, sliced
1 head broccoli, finely chopped
2 carrots, finely chopped
2 red bell peppers, seeded and chopped
14 oz frozen corn or 2-3 ears shucked
1 package Silken Lite tofu
½ teaspoon cayenne pepper
1 tablespoon fresh oregano
1 tablespoon fresh basil
1 tablespoon fresh rosemary
2 jars Muir Glen pasta sauce
2 boxes whole grain lasagna noodles
16 ounces frozen spinach, thawed and drained
1-2 sweet potatoes, cooked and mashed
4-6 roma tomatoes, sliced thin
1 cup raw cashews, ground (roasted, unsalted are ok too)
Pre-heat oven to 400 degrees.
Drain the silken tofu by wrapping in paper towels.
Peel and boil the sweet potato for about 10-15 minutes and tender enough to mash with a fork. While it's cooking, get started on the rest.
Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. You can use olive oil or canola oil but it's not required.
Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan.
Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl.
Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Add the tofu to the vegetable boil. You can break it up directly in the towel or break it up in the bowl. Mix into vegetables. Add spices to the vegetable bowl and combine.
Sauté the onion and garlic on high heat for 3 minutes in a wok or nonstick pan. You can use olive oil or canola oil but it's not required.
Add the mushrooms and cook until the onions are limp and the mushrooms give up their liquid. Remove them to a large bowl with a slotted spoon. Reserve the mushroom liquid in the pan.
Sauté the broccoli and carrots for 5 minutes and add to the mushroom bowl.
Sauté the peppers and corn until just beginning to soften. Add them to the vegetable bowl.
Add the tofu to the vegetable boil. You can break it up directly in the towel or break it up in the bowl. Mix into vegetables. Add spices to the vegetable bowl and combine.
To assemble the vegetable lasagna :
- Cover the bottom of a 9-by-13-inch casserole with a layer of sauce.
- Add a layer of noodles.
- Cover the noodles with sauce. This way the noodles cook in the oven, saving time and energy.
- Spread the vegetable mixture over the sauced noodles.
- Cover with a layer of noodles and another dressing of sauce.
- Add the spinach to the second layer of sauced noodles.
- Cover the spinach with the mashed sweet potatoes.
- Add another layer of sauce, the final layer of noodles, and a last topping of sauce. Cover the lasagna with thinly sliced roma tomatoes.
Cover with foil and bake in the oven for 45 minutes.
Remove the foil, sprinkle with the cashews, and return to the oven for 15 minutes. Let lasagna sit for 15 minutes before serving.
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