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)
(printable recipe)
This recipe sounds amazing! One of my favourite dishes:)
ReplyDelete~Anne
It looks and sounds wonderful - I love the sound of the basil cashew cheese. Veggie lasagna is one of my favorite dishes.
ReplyDeleteWhat an interesting recipe. That basil cashew cheese sounds delicious. I don't think I've ever seen such a combination.
ReplyDeleteI love lasagne - but don't get to make it much as nobody else in the house likes it :(
ReplyDeleteThis looks soooo good!!!
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.
ReplyDelete