Vegan Double-Cheese Lasagna

Effervescent cheese sauce layered with a wealthy macadamia ricotta, earthy portabello mushrooms, and an genuine marinara sauce will give your inside youngster loads to smile about. Take one chew of this comforting baked lasagna teeming with savory herbs and oozing cheeses, and immediately transport your self to Italy with a dairy-free model that might make any Italian grandmother proud. Mangia!

What you want:

For the noodles:
12 lasagna noodles
4 quarts boiling water

For the marinara sauce:
2 tablespoons olive oil
1 cup diced onion
2 cups diced portabello mushrooms
1 teaspoon minced garlic
4 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried rosemary
1 teaspoon fennel seeds
1 28-ounce can chunky tomatoes
1 28-ounce can tomato purée
2 teaspoons salt

For the herbed macadamia ricotta:
1-½ cups macadamia nuts, soaked in water 4 hours or longer
½ cup water
2 tablespoons recent lemon juice
2 tablespoons olive oil
1 teaspoon minced garlic
¾ teaspoon salt
2 tablespoons minced recent Italian parsley
1 cup chiffonaded recent basil leaves
1 cup coarsely chopped inexperienced or black olives

For the cashew-cheese sauce:
1 cup uncooked cashews
½ cup water
2 tablespoons recent lemon juice
1 teaspoon salt
½ teaspoon rice vinegar

For garnish (non-obligatory):
2 tablespoons coarsely chopped pine nuts
¼ cup minced recent Italian parsley

What you do:

1. In a 9×12-inch baking dish, place noodles and canopy with boiling water. Let sit about 15 to 25 minutes till al dente. Drain and put aside.

2. For the marinara sauce, in a big saucepan over medium warmth, warmth olive oil and add onion. Sauté for 10 minutes, stirring often, till onions are translucent. Add mushrooms and cook dinner for five minutes. Stir in garlic, oregano, basil, rosemary, and fennel, and cut back warmth to low. Add tomatoes and purée, and canopy loosely, simmering for half-hour. Add salt and cook dinner one other quarter-hour. Preheat oven to 350 levels.

3. For the herbed macadamia ricotta, in a meals processor, purée macadamia nuts, water, lemon juice, olive oil, garlic, and salt for 1 minute. Scrape down sides and purée one other minute till gentle and fluffy. Switch to a bowl and fold in parsley, basil, and olives.

4. For the cashew-cheese sauce, in a dry blender, grind cashews right into a wonderful powder. Add water, lemon juice, salt, and rice vinegar. Course of till fully clean.

5. Frivolously cowl backside of 9×12-inch baking dish with marinara to forestall noodles from sticking to dish. Organize a layer of noodles and high with 1 / 4 of the remaining marinara. Unfold a 3rd of the ricotta over noodles after which a 3rd of the cheese sauce. Repeat layers with remaining components, sprinkle with pine nuts, and canopy with foil. Place baking dish on a sheet pan to catch any drips in oven and bake for half-hour. Take away foil and bake a further 20 minutes till sauce bubbles. Cool for quarter-hour, garnish with recent parsley, and serve scorching.

Chef’s Tip

As with most Italian dishes, this luscious lasagna tastes even higher after the flavors are in a position to marinate in a single day. Double the recipe and freeze one for a fast and handy dinner that’s able to eat.

For extra vegan recipes, learn:

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