The last time I made lasagna it was almost a disaster. The only reason I say it wasn't is because I was so hungry I ate it anyways. I decided to try again! This time the results were enjoyed by many!!!
Here's the brand of noodles I used. They were fantastic & noone noticed they were gluten free!
The directions on the back had the option of pre-boiling the noodles for 5 minutes or assembling the lasagna with the noodles uncooked. I chose to cook the noodles and GLAD I did!!
The mozzarella cheese I chose to use was Miyoko's Brand. It is to-die-for and I was so excited it was cultured. So much flavor!!!
Here it is crumbled & ready to layer into the mix.
I used canned sauce, because, hey, fast times :) And I love a good canned sauce! See if you can find a sauce with 3 grams or less sugar per serving. It exists. And some sauces have up to 12 unneeded grams of sugar. Boo.
You'll have to soak the cashews for at least 20 minutes. This is important. I'll remind you again :)
Not Yo Mama's Lasagna
-9 x 13 pan or around that size. You're not getting graded.
What you'll need for lasagna:
-1 package or 9oz of lasagna noodles. Try Jovial brand for gluten free.
-2 jars of organic tomato sauce (with 3 grams or less sugar).
-1 recipe of easy vegan cashew ricotta cheese (recipe below)
-1 package or 8oz of vegan mozzarella. Miyoko's brand is cultured and amazing.
-2 large stalks of kale or 4 unpacked cups finely chopped.
-1/2 cup fresh or frozen peas
-1/2 cup yellow onion (sweeter than white) chopped
-1 1/2 -2 cups of any mushroom sliced think or chopped ( I used cremini)
-1 large garlic clove or 2 small micro-grated, mandolined, or finely slivered.
- 1-2 tbs grapeseed oil or no-flavor coconut oil
-salt & pepper to taste
What you'll need for easy vegan cashew ricotta:
-1 1/2 cups of raw cashews (soaked in warm water for 20 minutes or longer)
-1/2 cup of leftover cashew water
-2 tbs fresh lemon juice
-1/4 cup nutritional yeast
-1/2 tsp salt
-1/2 tsp pepper
How to make easy vegan cashew ricotta
-Add all above ingredients to your blender. And blend until all chunks are gone. Add more water if needed. Set aside
How to make killer lasagna:
- In a pot that will fit the lasagna noodles, bring your water boil. Once boiling add noodles & cook for 5 minutes only. Strain & rinse with cool water. Add a dash of oil so noodles don't stick. Set aside.
-Set oven at 375.
-While waiting for water to boil, saute peas, kale, onion, mushrooms & garlic in grapeseed or unflavored coconut oil until fragrant (5 minutes). Add salt & pepper to taste. Set aside.
- Make vegan cashew ricotta (recipe below).
-It's go time!
-Cover bottom of pan with 1 1/2 cups of tomato sauce
-Layer noodles on top of sauce to cover the pan (3-4)
-Drizzle or scoop 1/2 cup of cashew ricotta recipe
-Cover with 1 1/2 cups tomato sauce
-Top with 3 oz crumbled vegan mozzarella
-Add another layer of noodles
-Another layer of cashew ricotta
-Another later of tomato sauce
-Add all of sauteed veggies and spread evenly
-Add 3 more ounces of vegan mozzarella
-Depending on how much of every thing you have left, you'll most likely add one more layer of noodles, one more layer of tomato sauce and the last of the vegan mozzarella & cashew ricotta.
-Make sure to cover the corners with extra tomato sauce and any areas that look 'naked'.
-Cover with aluminum foil & pop in the oven at 375 for 40 minutes.
-Bake uncovered for 10 minutes.
-Let stand for 10 minutes before serving.
-Eat. I dare you not to have seconds.