Ingredients
- For the Tomato Sauce: (See Note)
- 1(28-ounce) can crushed tomatoes
- 1 (14.5-ounce) can diced tomatoes, drained
- ¼ cup chopped fresh basil
- 3 Tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon organic sugar
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- For the Filling:
- 8 ounces cauliflower florets, cut into ½-inch pieces (2 1/4 cups)
- 11/2 cups raw cashews, chopped
- Salt and peppers
- 1/2 white onion, diced
- 1 tablespoon nutritional yeast
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 Tablespoon chopped fresh basil
- For the Vegetables:
- 1 pound zucchini, peeled and cut into ½-inch pieces
- 1 pound white mushrooms, trimmed and sliced thin
- 5 oz spinach, washed
- 3 Tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- salt
- For the Lasagna:
- 12 no-boil lasagna noodles
- 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon chopped fresh basil
Instructions
- For the tomato sauce: Process tomatoes, 2 tablespoons of basil, oil, garlic, sugar, salt, and red pepper flakes in a food processor until smooth, scraping down the sides of the bowl as needed, about 30 seconds. Transfer sauce to a bowl and set aside. (Sauce can be refrigerated for up to 1 day.)
- For the filling: Bring 3 quarts of water to boil in a large saucepan. Add cauliflower florets, cashews, and 2 teaspoons salt and cook until cauliflower is very soft and falls apart easily when poked with a fork, about 20 minutes. Drain cauliflower mixture in a colander and let cool slightly for about 5 minutes.
- Process cauliflower mixture, 1 tablespoon oil, diced onion, 1 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 tablespoon nutritional yeast, and ¼ cup water in a blender until smooth, scraping down the sides of the bowl as needed, about 2 minutes (mixture will be slightly grainy). Season with salt and pepper to taste. Transfer ¼ cup mixture to bowl and stir in remaining 1 tablespoon of oil and basil; set aside for topping. (Mixtures can be refrigerated for up to 3 days.)
- For the vegetables: Warm a medium-size saute pan over medium-high heat. When heated add olive oil. When oil begins to shimmer, add zucchini and mushrooms. Saute for 5-6 minutes or until vegetables begin to soften. Add garlic and spinach cook for another 2-3 minutes, or until spinach is wilted and tender. Set aside. (Cooked vegetables can be refrigerated for up to 1 day.)
- For the lasagne: Adjust the oven rack to middle position and heat oven to 375°F—grease 13 by 9-inch baking dish. Spread 1 1/3 cups tomato sauce over the bottom of the baking dish. Arrange 4 noodles on top. Spread half the cauliflower filling over noodles, followed by half of the vegetables. Spread 1 1/3 cups tomato sauce over vegetables. Repeat layering with 4 noodles, remaining cauliflower filling, and remaining vegetables. Arrange the remaining 4 noodles and layer with the remaining tomato sauce.
- Cover dish with aluminum foil and bake until edges are bubbling, 45 to 50 minutes, rotating dish halfway through baking. Dollop lasagne evenly with 8 to 10 spoonfuls of reserved cauliflower topping, and let cool for 25 minutes. Drizzle with oil, sprinkle with remaining 1 tablespoon basil, and top with vegan parmesan and serve.
- Enjoy!
Notes
NOTES
Feel free to substitute a jar of your favorite pasta sauce. Keep in mind, if you do, you will use a full jar plus 1/3 of another. I would also add fresh basil and red pepper flakes.