By Lori Aparentado
To go with the home made tomato sauce recipe, I wanted to contribute the recipe for a vegan lasagna that I made last week!
Note: Make sure to soak cashews for cashew cheese first! They should sit for at least an hour.
- 2 c flour
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 3/4 c warm water
Add flour, salt, and garlic powder to food processor. Pulse together. Add warm water. Process until a dough ball starts to form. Or, if you are paranoid like me, allow the ingredients to start to form a dough and then remove from the bowl and knead for a bit by hand. Separate dough into 6 pieces. Roll into a "snake" shape and then roll out into a big lasagna noodle.
- 2 c cashews soaked in 6 c of water for at least an hour
- 4 Tbsp lemon juice
- 1 tsp salt
- dash of pepper
- 1/4 c water
Drain and rinse cashews. Add cashews to food processor with lemon juice, salt, and pepper. Pulse together for about a minute. Add water and process for 2-4 minutes, until smooth.
- 1 block of tofu
- 2 Tbsp lemon juice
- 1/4 of a red onion
- 1/2 of a tomato
- Nutritional yeast
Put everything in a food processor and pulse quickly a few times. This part was really easy and just depended on how much you wanted to spice the filling and how thick you wanted it. All a matter of preference here.
To assemble the lasagna, I put the layers as follows in a rectangular pyrex dish:
Sauce -> 2 noodles -> Filling & a bit more sauce -> 2 noodles -> Cashew cheese -> 2 noodles. I'm a dummy and forgot to put fresh basil leaves on it but I MEANT to put them on the top!
Cover the lasagna with foil and bake for 50 minutes at 350F. Let cool for at least 10 minutes before cutting!
Goddamn, I'm makin Lasagna tonight! Thanks for your wisdom, Lori!