Vegan Vegetable Lasagna
Our version of this comfort dish includes a creamy and savory béchamel sauce as an alternative to processed dairy-free cheese. Use any roasted vegetables you like in these lasagna layers of plant-based goodness.
Yield: 6-9 Servings
INGREDIENTS
For the macadamia cashew béchamel sauce
1 medium yellow onion, diced
2 Tbsp olive oil
3 garlic cloves, sliced
½ cup Nuts to You Macadamia Cashew Butter
1 cup unsweetened non-dairy milk, or water
2 Tbsp white miso paste
2 Tbsp apple cider vinegar
3 Tbsp nutritional yeast
Black pepper to taste
For the lasagna
1 large zucchini, sliced in 1 cm thick disks
Salt and olive oil, as needed
650 mL jar marinara sauce or 3 cups homemade marinara
9 oven-ready lasagna noodles*
3 cups spinach
3 Tbsp breadcrumbs
2 Tbsp olive oil
Parsley or basil and black pepper to serve
* Be sure to follow all the instructions on the packaging
INSTRUCTIONS
Place zucchini on a baking sheet, season with olive oil and salt and roast at 425⁰F for 15 minutes. Remove from oven and let cool. Reduce the oven to 375⁰F.
Meanwhile, make the béchamel sauce. In a pan, sauté onions with olive oil over medium high heat until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant. Remove from heat.
In a blender, combine the onions and garlic, Macadamia Cashew Butter, milk, miso, vinegar, nutritional yeast and black pepper. Blend until fully smooth. Taste and adjust seasonings.
To assemble the lasagna, use an 8”x8” or 9”x9” baking pan. Spread 1 cup marinara sauce across the bottom. Add 3 lasagna noodles followed by 3/4 cup béchamel, half the roasted zucchini and half the spinach. Spread out the ingredients evenly as you go. Repeat this process.
Finish the assembly with the remaining marinara sauce (add water to make it one complete cup if you are running out) and the remaining 3 lasagna noodles, spreading the remaining béchamel on top.
Cover with tin foil. Place the lasagna pan on a baking sheet in the oven, in case of spills, and bake for 45 minutes.
While the lasagna is baking, use a skillet to toast bread crumbs in olive oil on medium high heat until golden brown.
Take the tin foil off the lasagna and sprinkle on the breadcrumbs. Bake for 10 to 15 minutes more until just the edges are golden.
Remove the lasagna from the oven and let stand for 15 minutes before slicing and serving. Garnish with fresh herbs.
Leftovers can be stored in an airtight container for 4 days.
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