This delicious dairy-free and gluten-free Vegan Lasagna swaps out the noodles with zucchini (courgettes) and is excellent when paired with an easy cashew cream sauce.
For The Sauce & Zoodles:
1 cup Yellow Onion, chopped
2 cloves of Garlic, minced or pressed
1 tbsp Extra Virgin Olive Oil
2 tbsp Tomato Paste
1 tsp Dried Oregano
0.50 tsp Crushed Red Pepper
810 Button Mushrooms, washed and dried
2 Carrots, washed and dried
29 Can of Diced Tomatoes
0.50 cup Water
1 tbsp Fresh Lemon Juice
0.50 cup Dried Red Lentils, rinsed and dried
Fresh torn Basil
For The Cashew Cream:
1 cup Cashews or Cashew pieces soaked in hot water
0.50 cup Water
1 tbsp Fresh Lemon Juice
1 tbsp Nutritional Yeast
1 Clove of Garlic, peeled
Pinch of Sea Salt
CategoryDinnerCuisineKetogenic-Vegan
Recipe Credit Source: https://herbivoreskitchen.com/2020/01/easy-vegan-lasagna-recipe/
Ingredients
For The Sauce & Zoodles:
1 cup Yellow Onion, chopped
2 cloves of Garlic, minced or pressed
1 tbsp Extra Virgin Olive Oil
2 tbsp Tomato Paste
1 tsp Dried Oregano
0.50 tsp Crushed Red Pepper
810 Button Mushrooms, washed and dried
2 Carrots, washed and dried
29 Can of Diced Tomatoes
0.50 cup Water
1 tbsp Fresh Lemon Juice
0.50 cup Dried Red Lentils, rinsed and dried
Fresh torn Basil
For The Cashew Cream:
1 cup Cashews or Cashew pieces soaked in hot water
0.50 cup Water
1 tbsp Fresh Lemon Juice
1 tbsp Nutritional Yeast
1 Clove of Garlic, peeled
Pinch of Sea Salt
This is delicious! My husband (who isn’t vegan) and I REALLY enjoyed it. I omitted the lentils and red pepper flakes (neither of which we ever eat) and used organic brown rice lasagne noodles in addition to a couple of layers of thinly sliced zucchini. I used cremini mushrooms instead of button mushrooms which give a “meaty” taste and texture. I followed the remainder of the recipe as written.
I know this won’t be the last time I make it… Thanks for sharing!