Cheezy Vegetable Lasagna

Cheezy Vegetable Lasagna

This vegan lasagna makes a hearty meal and is great for leftovers! It freezes well too for a quick meal on a lazy day!

 Cuisine Dinner

 Prep Time          30 Minutes

 Cook Time          65 Minutes

 Servings             

8

 People

INGREDIENTS

• 9 oven ready lasagna noodles
• 2 jars spaghetti sauce good sauce matters!
• 2 containers firm or extra firm tofu drained and pressed
• 3/4 cup nutritional yeast
• 4-6 cloves garlic minced
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 1 teaspoon sea salt
• 1/8 teaspoon black pepper or cayenne if you like the spice
• 1 medium onion chopped
• 1 head broccoli finely chopped
• 1/2 - 1 tub mushrooms finely chopped
• 1 -2 cups fresh spinach chopped
• 2-3 large carrots peeled and finely shredded with a potato peeler
• 2 medium tomatoes thinly sliced
• 1/4 cup cashews ground into powder
• vegan lasagna

INSTRUCTIONS

1)      Drain and then line a plate with several paper towels. Lay the drained tofu on the paper towels and cover with more paper towels. Lay another plate on top and weigh it down with something sturdy and heavy. If you have a tofu press it makes this step much easier.

2)      Chop and shred all the vegetables. In a medium sized pan steam the onions and broccoli with a little water on medium heat for about 5-7 minutes.

3)      Add the desired amount of mushrooms to the pan and cook for an additional 5 minutes then remove from the heat.

4)      Add the shredded carrots and spinach to the pan along with 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon dried parsley, and 1/2 teaspoon sea salt. Taste, and adjust the spices to your liking. Mix well and set aside with the lid on.

5)      Crumble the pressed tofu with your hands into a bowl and then mash the rest with a fork so it is a cottage cheese consistancy.  Add the garlic, nutritional yeast, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon dried parsley, 1/2 teaspoon sea salt, and 1/8 teaspoon black pepper. Mix until completely combined and set aside.

6)      Preheat the oven to 375°F.  Pour approximately 3/4 of one jar of spaghetti sauce evenly into the bottom of a 11 x 7 x 1 1/2 baking dish (If you use a 9 x 13 you will only have enough for one layer but it works too) .

7)      Cover the sauce with 3 lasagna noodles.

8)      Cover the noodles with 1/2 of the vegetable mixture and spread out evenly.

9)      Cover the vegetable mix with 1/2 of the tofu mixture and spread out evenly.

10)   Top the tofu mixture with 3 more lasagna noodles and repeat above steps.

11)   Place the last 3 noodles on top and spread on the remaining sauce. Cover with tinfoil and bake for 50 minutes.

12)   While the lasagna is baking, slice the tomatoes and set aside. Grind a 1/4 cup of cashews into powder (using a magic bullet or coffee grinder) and set aside.

13)   After 50 minutes uncover lasagna and top with 1/2 of the ground cashews and top that with the tomatoes then cook uncovered for another 15 minutes.

14)   After 15 minutes remove the lasagna from oven and let sit for 10-15 minutes. Serve with the remaining ground cashews.  ENJOY!

source    http://www.theveggiegal.com

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