There are certain foods that scream comfort and for me lasagna is one of them. I grew up with the kind of lasagna most people think of-filled with crumbled beef and melted cheese-but I’ve come to appreciate this yummy and healthy substitute.
I will make a disclaimer here-if you expect it to taste like traditional lasagna, then you’ll be disappointed. But if you can get past that and appreciate it for it’s own flavor, you won’t be disappointed. My kids have had spinach lasagna with cheese and have told me, without hesitation, that they’d much rather have this vegan version.
The worn, stained paper says it all…
Utilizing cashews as a base for the “cheese”and crumbled tofu mixed into the “cheese” sauce, this lasagna is packed full of plant proteins. Oats and spinach add plenty of fiber, as well as do the cashews.
Without further ado, here is the recipe. Enjoy!
VEGAN SPINACH LASAGNA
Cashew “Cheese” Sauce
Blend well, 1 1/4 cup of very hot water with 3/4 cup of raw, unsalted cashews.
Add: 4 oz pimentos, drained
1 1/4 tsp onion powder
1 1/4 tsp garlic powder
2 tsp salt
Blend together. Slowly add 1/2 cup canola or olive oil, 1/3 cup lemon juice while still blending.
Spray with nonstick spray a 9 x 13 casserole dish.
Next you need:
12 lasagna noodles, cooked and drained
1 1/2 jars of spaghetti sauce
1 pkg frozen spinach, unthawed and drained
1 recipe of cashew cheese
Stir into the cheese:
8 oz. tofu, drained and crumbled
2/3 cups old-fashioned oats
Next, place one layer of noodles in bottom of pan with sides of noodles overlapping. Next, spread half of cashew cheese mixture, half of the spinach, then top with half a jar of sauce. Cover with a layer of noodles. Repeat and then cover with final layer of noodles. Add rest of sauce. Add more, if needed to ensure all of pasta is covered.
Bake at 350 degrees for 1 1/2 hours, or until bubbly.