Print
Aspen Lasagna
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4-6 servings 1x
- Category: Main Dishes
- Method: Oven
- Cuisine: Italian
- Diet: Vegan
Description
This lasagna recipe is vegan, oil-free, and a real crowd pleaser. I made this for a group of women on a yoga retreat in Aspen, Colorado. It was a hit!
Ingredients
Units
Scale
Ingredients for “Cheez” Sauce
- 1 cup raw cashews soaked in hot water for 30 minutes
- 4 garlic cloves, peeled
- Juice of 1 lemon
- 2 tablespoons Dijon mustard
- 1/4 cup of vegetable broth or water
- 1/2 cup nutritional yeast
- Salt and pepper
- 2 teaspoons of onion powder
Ingredients for Lasagna
- 1 package of non-GMO tofu (firm)
- 1 box of no boil lasagna noodles (I use Explore Cuisine Green Lentil noodles)
- 2 jars of fat-free (oil-free) marinara, or any marinara of your choice
- 1 bag of fresh baby spinach
- 1 8 oz. package of sliced mushrooms
- Garlic powder to sprinkle on top
- Dried oregano to sprinkle on top
- Nutritional yeast to sprinkle on top
Instructions
- Preheat oven to 400 degrees
- Soak the cashews in water for thirty minutes
- Drain and rinse the soaked cashews. With the food processor on, drop the garlic cloves in and process until chopped. Add in the rest of the cheeze sauce ingredients and process until smooth, scraping down the sides as needed. Put the cheeze aside in a bowl. Do not wash the food processor.
- Drain the tofu (wrap in paper towels or a dish cloth. Squeeze the excess water out). Put the tofu in the food processor and process until it is smooth.
- Put a layer of sauce in the bottom of the lasagna pan, then a layer of noodles on the sauce and cover the top of the noodles with more sauce.
- Place a layer of tofu, a layer of cashew cheeze (spoon it on top of the tofu, it won’t cover every surface, but swirl it on pretty well), then a thick layer of spinach and a layer of mushrooms.
- Do another layer of noodles and sauce. I do it this way because I don’t like a lot of noodles, but layer it how you like.
- Cover loosely with foil and cook 50 minutes. Take it out of the oven, sprinkle nutritional yeast, oregano, and garlic powder on top. If there is any cashew cheeze left spoon it on top. Cook uncovered for another 10 minutes. Stick a fork in and make sure the noodles are cooked thoroughly. If the noodles on top are starting to get hard either add more sauce or cover with foil if you have to cook more. When the fork pierces the noodles easily, remove from the oven and let cool for thirty minutes or until set.
Notes
Even though I buy “no boil” lasagna noodles, I still run them under hot water. It makes me feel better. I don’t know if it makes a difference in how long it takes to cook.
