Vegan Lasagna *GF

Vegan Lasagna *GF
< id="zlrecipe-ingredients-list">< id="zlrecipe-ingredient-0" class="ingredient" itemprop="ingredients">1 cup raw cashews, soaked in water for 30 mins or overnight < id="zlrecipe-ingredient-1" class="ingredient" itemprop="ingredients">1 tsp granulated garlic < id="zlrecipe-ingredient-2" class="ingredient" itemprop="ingredients">1/4 cup fresh lemon juice < id="zlrecipe-ingredient-3" class="ingredient" itemprop="ingredients">1 tbsp Bragg's < id="zlrecipe-ingredient-4" class="ingredient" itemprop="ingredients">1/4 cup olive oil (or more as needed) < id="zlrecipe-ingredient-5" class="ingredient" itemprop="ingredients">*1.5 cups fresh basil leaves (lightly packed) or 2-3 Tbsp dried herbs < id="zlrecipe-ingredient-6" class="ingredient" itemprop="ingredients">2 Tbsp nutritional yeast < id="zlrecipe-ingredient-7" class="ingredient" itemprop="ingredients">3/4-1 tsp kosher salt (or to taste) + freshly ground black pepper < id="zlrecipe-ingredient-8" class="ingredient" itemprop="ingredients">1 Eggplant, peeled, quartered lengthwise & sliced 1/4" thick < id="zlrecipe-ingredient-9" class="ingredient" itemprop="ingredients">1 medium zucchini, sliced into 1/4" thick rounds < id="zlrecipe-ingredient-10" class="ingredient" itemprop="ingredients">1 sweet onion, diced < id="zlrecipe-ingredient-11" class="ingredient" itemprop="ingredients">1/2 cup mushrooms, sliced < id="zlrecipe-ingredient-12" class="ingredient" itemprop="ingredients">1 red pepper, sliced into strips < id="zlrecipe-ingredient-13" class="ingredient" itemprop="ingredients">1 cup kale, finely chopped < id="zlrecipe-ingredient-14" class="ingredient" itemprop="ingredients">3-4 cloves garlic, minced < id="zlrecipe-ingredient-15" class="ingredient" itemprop="ingredients">1 796-mL can Crushed Tomatoes < id="zlrecipe-ingredient-16" class="ingredient" itemprop="ingredients">1/4 cup Sundried tomatoes in oil, chopped < id="zlrecipe-ingredient-17" class="ingredient" itemprop="ingredients">1/4 cup fresh basil, thyme or oregano (or 1 - 2 Tbsp dried) < id="zlrecipe-ingredient-18" class="ingredient" itemprop="ingredients">Salt & Pepper, to taste < id="zlrecipe-ingredient-19" class="ingredient" itemprop="ingredients">1 box Lasagna noodles, cooked al dente < id="zlrecipe-ingredient-20" class="ingredient" itemprop="ingredients">*Optional: 1 package Daiya mozzarella< id="zlrecipe-instructions-list" class="instructions">< id="zlrecipe-instruction-0" class="instruction" itemprop="recipeInstructions">Preheat oven to 400F. < id="zlrecipe-instruction-1" class="instruction" itemprop="recipeInstructions">Drain and rinse soaked cashews. With the food processor turned on, drop in your garlic cloves and process until chopped. Add in garlic, lemon juice, Bragg's, olive oil, basil leaves, nutritional yeast and process until smooth, scraping down the bowl as needed. Salt & pepper to taste. < id="zlrecipe-instruction-2" class="instruction" itemprop="recipeInstructions">Salt the eggplant & let sit 15-20 mins. < id="zlrecipe-instruction-3" class="instruction" itemprop="recipeInstructions">Roast at 400F for 25mins, flipping once halfway through cooking time. < id="zlrecipe-instruction-4" class="instruction" itemprop="recipeInstructions">Drizzle 2 tsp olive oil in a nonstick frying pan, on medium-high heat, saute zucchini, onion, mushrooms and peppers. < id="zlrecipe-instruction-5" class="instruction" itemprop="recipeInstructions">Scrape into a bowl and set aside. < id="zlrecipe-instruction-6" class="instruction" itemprop="recipeInstructions">Place frying pan back onto medium-high heat, and add 2 tsp olive oil. < id="zlrecipe-instruction-7" class="instruction" itemprop="recipeInstructions">Add kale, stirring until it turns bright green, then add garlic. Keep stirring until kale begins to crisp a little. < id="zlrecipe-instruction-8" class="instruction" itemprop="recipeInstructions">Scrape kale mixture into a saucepan, then pour crushed tomatoes overtop. < id="zlrecipe-instruction-9" class="instruction" itemprop="recipeInstructions">Place over medium heat, along with sundried tomatoes and fresh herbs. Stir well and cover. < id="zlrecipe-instruction-10" class="instruction" itemprop="recipeInstructions">Stir occasionally until heated through. < id="zlrecipe-instruction-11" class="instruction" itemprop="recipeInstructions">Assembly: < id="zlrecipe-instruction-12" class="instruction" itemprop="recipeInstructions">In a 9" X 13" baking pan, ladle about 1/2 cup of sauce and spread evenly. < id="zlrecipe-instruction-13" class="instruction" itemprop="recipeInstructions">Layer noodles evenly on bottom of pan. < id="zlrecipe-instruction-14" class="instruction" itemprop="recipeInstructions">Spread 1/3 cup cashew "cheese" overtop. < id="zlrecipe-instruction-15" class="instruction" itemprop="recipeInstructions">With a fork, scatter one third of veggies overtop. < id="zlrecipe-instruction-16" class="instruction" itemprop="recipeInstructions">Optional: add one third of Daiya cheese over veggies. < id="zlrecipe-instruction-17" class="instruction" itemprop="recipeInstructions">Ladle 1/3 cup tomato sauce overtop. < id="zlrecipe-instruction-18" class="instruction" itemprop="recipeInstructions">Continue layering ingredients into pan, finishing with tomato sauce. < id="zlrecipe-instruction-19" class="instruction" itemprop="recipeInstructions">*If using Daiya cheese, ensure that it is placed underneath other ingredients in order to melt properly. < id="zlrecipe-instruction-20" class="instruction" itemprop="recipeInstructions">Cover snugly with aluminum foil and place in a 350F over for 30 - 40 minutes, or until a knife tip inserted in the center is hot to the touch. https://soulchange.co/2018/04/vegan-lasagna-gf/

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