Vegan Lasagna with Cashew Tofu Cheese and Veggies

Name: Vegan Lasagna with Cashew Tofu Cheese and Veggies
Yield: 6 servings
Ingredients: 8 gluten-free lasagna sheets; 1 eggplant; 2 zucchinis; 0.5 cup vegan cheese; 1.5 cups soaked cashews; 450 g firm tofu; 0.75 cup nutritional yeast; 1 tsp salt; 0.5 tsp paprika; 1 tsp crushed garlic; 0.33 cup lemon juice; 280 g spinach; 0.5 brown onion; 1 tbsp dried basil; 1 tsp crushed garlic; 1 tbsp olive oil; 1 tbsp olive oil; 1 tbsp dried basil; 2 tsp crushed garlic; 2 cans diced tomatoes; 1 can brown lentils; salt

A comforting dish perfect for meal prep or gatherings

Yield6 servings

Ingredients

Cashew Tofu Cheese

Spinach Layer

Tomato Lentil Sauce

Directions

1
Heat olive oil, basil, and garlic in a skillet. Add diced tomatoes, lentils, and salt. Simmer for 15-20 min.
2
Blend soaked cashews, tofu, nutritional yeast, salt, paprika, garlic, and lemon juice until smooth.
3
Sauté onion in olive oil until softened. Add garlic, basil, and spinach until wilted.
4
Assemble: Preheat oven to 180°C (350°F). Spread a layer of Tomato Lentil Sauce in a baking dish. Layer 4 lasagna sheets, Cashew Tofu Cheese, zucchini slices, spinach, and eggplant. Repeat with remaining sheets, sauce, zucchini, eggplant, and vegan cheese.
5
Bake: Cover with foil and bake for 25 min. Remove foil and bake for an additional 15 min. Let cool before serving.
6
Slice into 6-8 portions. Enjoy this delicious, plant-based lasagna!

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