Sunday, January 27, 2013

Vegetable Lasagna with Basil Cashew Cheese



I give this recipe all the best superlatives. It originally comes from  Oh She Glows blog , which is loaded with excellent food and photos. I tweaked it a bit by adding hot pepper flakes. Killer. !! I am going to put this outstanding Basil Cheese on a pizza soon….. dreaming and drooling. Double Killer!! 



Here’s what you need:
Olive oil
3 cloves garlic
1 onion, diced
2 zucchini, cubed
8 oz. baby bella mushrooms
1 large red bell pepper, diced
1 large handful spinach
Salt and pepper
Crushed red pepper flakes to taste
1 ½ jars marinara sauce
1 box oven ready lasagna noodles (no boil type of noodle…. I love Barilla brand)
1 recipe Basil Cashew Cheese (see below)
1 ½ C non-dairy cheese (Daiya Shreds or Go Veggie Cheese)


Here’s what you need for the Basil Cashew Cheese:
1 c raw cashews, soaked in water for at least 30 minutes
¼ C vegetable broth or water (or more as needed)
¼ C lemon juice
½ C nutritional yeast
Salt and pepper
1 T Dijon mustard
2 garlic cloves
1 ½ C fresh basil, loosely packed

Here’s what you do:
Soak the cashews in water for at least 30 minutes. Drain them. Place all the ingredients for the Lemon Basil Cheese in a high powered blender (like a Vitamix) and watch what happens! Amazing! I had to add a bit of water to help it along. Set aside.



Saute the onions in a bit of oil until soft but not brown. Add the garlic, zucchini, mushrooms, red pepper and red pepper flakes. Saute the huge amount of veggies till nice and tender. Be sure to season them liberally with salt and pepper. When they are ready, add a big handful of fresh spinach and cook for about 5 more minutes.

I split my lasagna into two pans: one for dinner and one for the freezer. 

To assemble the lasagna: Pour about ½ C sauce in the bottom of a 9 x 13 pan. Layer uncooked noodles over sauce. Spread basil cashew cheese over the noodles. Spoon ½ of veggie mixture over noodles. Pour more sauce over veggies. Repeat, being sure to end with sauce. Make sure the sauce is tucked down in and around the noodles.  End with a layer of non-dairy cheese. I used Go Veggie brand and it was super.



Cover with foil, make a few vents in the foil with a sharp knife, bake for 40-45 minutes in a 400 degree oven.  Remove foil and broil for a few minutes, watching carefully. Allow to cool in the pan for about 10 minutes before slicing.

(printable recipe) 





5 comments:

  1. This recipe sounds amazing! One of my favourite dishes:)
    ~Anne

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  2. It looks and sounds wonderful - I love the sound of the basil cashew cheese. Veggie lasagna is one of my favorite dishes.

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  3. What an interesting recipe. That basil cashew cheese sounds delicious. I don't think I've ever seen such a combination.

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  4. I love lasagne - but don't get to make it much as nobody else in the house likes it :(
    This looks soooo good!!!

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  5. This is such an interesting recipe. The mushrooms give it lots of body and 'meatiness' and the basil cashew cheese is fantastic. I can't wait to put it on a pizza.

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