Italian cuisine lovers would eat this s*%t up, and anyone with food allergies would too. This recipe serves as a juxtaposition of vegetables and comfort food. This lasagna is Gluten free, Vegan and actually healthy. Whether you have you have dietary restrictions, or are looking for a light and healthy version of a classic; this dish is friends with everyone, and even omnivores will love this plant-based creation.
Looking for an excuse to finally use that Zoodle maker you bought and thought you’d use all the time? Us too. Open a bottle of cabernet, and let’s get cooking.
I’m vegan and one of my BFFs is GF, so we like to get creative when we cook together. This Lasagna is modified from a Munchies recipe made by John Joseph, Cron Mag’s main man. I’ve made with before with wholewheat noodles and Daiya cheese, which also turned out great, if you don’t have the time to make your own zoodles and cashew cheese but still want vegan lasagna. However it would not be gluten free.
The sauce is what really makes this dish. The Indian spices mixed with the Italian herbs create a flavorful exciting bite, but with many nutritional benefits. The vegan nut cheeses and vegetables as a filling bring a lot of plant-based protein. Plus, the cashew cheese and zucchini noodles will make you believe in true love.
Prep: 30 mins (45 if you’ve had a couple glasses of wine)
Total Time: 2 hours
Serves: Whatever your heart desires, but ideally 5-6 servings
Tools:
A Zucchini noodle maker
A blender (magic bullet)
A lasagna pan
Knife
Cutting Board
Sauce:
6 tablespoons of organic olive oil
2 tablespoons vegan butter ( Earth Balance )
3/4 teaspoon black mustard seeds
1/2 teaspoon ground turmeric
½ teaspoon garlic powder
¼ teaspoon ground cumin
¼ teaspoon of chili powder
½ teaspoon of paprika
4 organic roma tomatoes, diced
5 cups (A jar) of pasta sauce
1/2 a cup of organic canned tomato paste
1 1/2 teaspoons Italian herb blend
1 1/2 teaspoons himalayan salt
½ teaspoon of black pepper
Cashew Cheese:
1 cup of unsalted raw cashews soaked in water overnight.
½ teaspoon of garlic salt
½ teaspoon of himalayan salt
1 teaspoon of black pepper
4 tablespoons of nutritional yeast
Lasagna layers:
5 Zucchinis (for zoodles)
Earth Balance butter, for greasing the pan
freshly ground black pepper, to taste
1 head of broccoli
2 large carrots
4 cloves of fresh garlic
1 shallot
1 Miyoko’s Mozz mozzarella vegan cheese ball
2 cups of Cashew Cheese
1 bunch of spinach
1½ cups of mushrooms
A bunch of fresh basil (optional)
1. We’re hungry
Once you get cooking and excited, it’s easy to get distracted, so do all your chopping and dicing now and set aside. That way you can have more wine and without miscalculation of measurements.
Prepare Zoodles. Wash and then cut into 1/8″ thick slices. Set aside in the fridge.
Blend Cashew Cheese. Blend until creamy, and set aside in the fridge.
Slice vegan mozzarella into thin slices to pull apart later.
Wash and dice tomatoes, shallots, garlic and carrots into separate bowls, you’ll need these soon.
Wash and chop up mushrooms and broccoli and set aside. These will go in the layers.
2. Let’s get saucy
This is going to smell good. Heat up a large saucepan or pot, over medium heat heat up olive oil and plant-based butter. Add black mustard seeds, ground turmeric, garlic powder, ground cumin, chili powder, paprika. Cook for 2 minutes until fragrant. Stirring the diced roma tomatoes to soften. Then after 3 minutes add can of tomato paste and jar of sauce. While stirring, add salt, pepper, and Italian herb. Cover with a lid and leave on low heat.
3. Saute babay
In a medium pan heat up olive oil, fry up shallots and garlic. After about 2 minutes, add carrots. Saute together of about 5 minutes. The carrots will cook in the oven later so be careful to not overcook. You’re going to use this as part of the filling.
4. It’s all about the layers
The part we’ve all been waiting for. Grease large lasagna pan (9 by 13 inch) with plant-based butter. Layer Zoodles, add a layer of fresh spinach, spread about 1/2 of the sauce, add mushrooms, broccoli, sauteed carrot mixture, add some fresh basil, pour about 1/2 of cashew cheese, ad 1/2 of the vegan mozzarella placed sporadically. Add a layer of Zoodles, and do it all over again!
5. Bake
Cover in foil and Bake for about an hour. Zuchini holds a lot of water so they take a while to cook. Let sit for 10 minutes to let the vegan cheeses melt and settle before cutting into it, if you can wait (;
6. Enjoy!!
This dish makes great leftovers for lunch all week. I’d reccomend pairing with a red wine of your choice, we drank cabrinet.
Let me know how you enjoyed it! Until next course,
Ang
Angelawissmar@gmail.com