Creamy Vegan Lasagna


I had a craving for lasagna and as I began pulling out all the ingredients, I realized I had forgotten to buy marinara! So, I had to improvise. A creamy cashew sauce would have to do, and, it did! It was delicious.


Cashew Cream Sauce

  • 1 cup Raw Cashews, soaked 2 hours to overnight
  • 1 Tbsp Lemon Juice
  • 1 cup Milk Alternative, plus more if needed
  • 3 cloves Fresh Garlic
  • 2 tsp Black Pepper
  • 1 Tbsp Sea Salt
  • 1 Tbsp Nutritional Yeast, plus more for sprinkling on top

Rest of the Lasagna

  • 1 box Brown Rice Lasagna Noodles
  • 2 cups Sliced Mushrooms
  • 1/2 a medium sized Yellow Onion, diced
  • 1/2 bunch Green Kale, chopped
  • 2 Tbsp Sunflower Oil

Directions:Begin by blending all of the cashew cream sauce in a food processor. Blend until smooth. It should be the consistency of a slightly runny alfredo sauce. Add more water to thin it out if necessary. Set aside.

Bring a stockpot of water to a boil. Add lasagna noodles and cook until al dente. Drain, rinse in cold water to stop cooking and lay flat.

Heat 1 tablespoon oil in medium sized skillet on medium heat. Add onions and saute until translucent. Add mushrooms and saute until tender. Set aside.

Steam kale and set aside.

Preheat oven to 425 degrees Farenheit.

Now it’s time to assemble. Begin by lightly greasing your 9×13 pan with the remaining oil. Make a layer of mushrooms and onions on the bottom. Top that with kale. Set a layer of noodles on top. Spread the sauce over the noodles. Continue until ingredients are used up, reserving enough sauce to cover the top of the final layer of noodles. After covering the top layer of noodles with sauce, sprinkle black pepper and nutritional yeast. Place in oven. Bake for 10 minutes until top is golden, then cover with foil. Bake for an additional 20 minutes, or until noodles are tender. Remove from oven, slice, and serve. Enjoy!


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