Plant Based Lasagna

Ya’ll I’m so excited to share this recipe with you that I’m literally bursting with joy! I love when I have a recipe breakthrough that changes the game for plant based meals. I love a good, hearty lasagna and this one does not disappoint. It’s artfully filled with layers of Cashew Ricotta Cream, Butternut and Mushroom Bolognese, Sweet Basil Pesto, tangy (vegan) sausage marinara, and of course pillow-soft lasagna noodles. This is one of those breakthroughs I promise.

As with any lasagna, you will have to set aside some time and effort for this incredibly scrumptious dinner. It took me roughly 2 hours start to finish (which also included cooling time) to whip up this classic with all the vegan bells and whistles. I highly recommend having a high-speed blender available for this recipe because you will need it to make the Cashew Ricotta and the Basil Pesto in one. You could absolutely make it in a regular blender but I would suggest soaking your cashews for a couple hours prior to cooking this dish.

I truly hope you enjoy this recipe and please feel free to leave me a comment below. Happy Eating!

Print

Plant Based Lasagna

This decadent lasagna is a vegan foodie’s dream! Filled with layers of flavor, this plant-based dinner will easily become a Sunday dinner staple. Layers of Cashew Ricotta Cheese, Sweet Basil Pesto, Butternut and Mushroom Bolognese, and pillow-soft noodles will have your guests begging for seconds. This dish is even better the next day! 

  • Author: Kari Karch
Scale

Ingredients

For the Cashew Ricotta Cheese:

  • 1/2 cup raw cashews (soaked for 2 hours if not using a high-speed blender)
  • 1 block firm tofu, drained and pressed
  • 1 lemon, juiced
  • 1 Tbsp apple cider vinegar
  • 1/2 cup nutritional yeast
  • 1 tsp garlic salt
  • 1/2 cup water

For the Basil Pesto:

  • 1/2 cup reserved cashew ricotta
  • 1 pkg frozen spinach, thawed
  • 1 pkg basil
  • 2 garlic cloves
  • Sea salt and cracked black pepper

For the Butternut and Mushroom Bolognese:

  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1/2 butternut squash, diced and par-boiled for 5 minutes then drained and set aside
  • 16 oz Baby Bella mushrooms, diced
  • 2 Tbsp Italian seasoning
  • Sea salt and cracked black pepper

For the assembly:

  • 1 box lasagna noodles
  • 1 jar marinara sauce (I use Rao’s because it’s the best!)
  • 1 pkg. Beyond Meat Hot Italian Sausage, cooked and crumbled then set aside
  • Fresh basil for garnish

 

Instructions

Preheat oven to 425*. Boil the noodles, drain, and lay out flat to cool. While the noodles are cooking make the cashew ricotta cheese by placing all the ingredients into a high-speed blender for 3 minutes. Taste and adjust. Pour into a bowl and in the same blender (without rinsing) add in the pesto ingredients and puree. Taste and adjust. In a large sauté pan, cook the mirepoix (onions, carrots, and celery) over medium heat for 7 minutes. Be sure to stir often to keep the veggies from sticking. Add in the mushrooms and cook for an additional 5 minutes. Toss in the butternut squash and sprinkle with the Italian seasoning. Add in salt and pepper and cook for another 5 minutes. 

To assemble, add a layer of marinara to the bottom of a large, glass casserole dish. Spread out evenly and top with a layer of noodles followed by a generous amount of the butternut bolognese. Dollop on the cashew ricotta, pesto, and more marinara. Sprinkle on the crumbled sausage and then repeat 2 more times. Finish with the sauces and bake for 45 minutes. Let cool for 2o minutes before serving. Serve with crusty garlic bread and of course some tasty red wine. Happy Eating!

 

Ya’ll I’m so excited to share this recipe with you that I’m literally bursting with joy! I love when I have a recipe breakthrough that changes the game for plant based meals. I love a good, hearty lasagna and this one does not disappoint. It’s artfully filled with layers of Cashew Ricotta Cream, Butternut and Mushroom Bolognese, Sweet Basil Pesto, tangy (vegan) sausage marinara, and of course pillow-soft lasagna noodles. This is one of those breakthroughs I promise.

As with any lasagna, you will have to set aside some time and effort for this incredibly scrumptious dinner. It took me roughly 2 hours start to finish (which also included cooling time) to whip up this classic with all the vegan bells and whistles. I highly recommend having a high-speed blender available for this recipe because you will need it to make the Cashew Ricotta and the Basil Pesto in one. You could absolutely make it in a regular blender but I would suggest soaking your cashews for a couple hours prior to cooking this dish.

I truly hope you enjoy this recipe and please feel free to leave me a comment below. Happy Eating!

Print

Plant Based Lasagna

This decadent lasagna is a vegan foodie’s dream! Filled with layers of flavor, this plant-based dinner will easily become a Sunday dinner staple. Layers of Cashew Ricotta Cheese, Sweet Basil Pesto, Butternut and Mushroom Bolognese, and pillow-soft noodles will have your guests begging for seconds. This dish is even better the next day! 

  • Author: Kari Karch
Scale

Ingredients

For the Cashew Ricotta Cheese:

  • 1/2 cup raw cashews (soaked for 2 hours if not using a high-speed blender)
  • 1 block firm tofu, drained and pressed
  • 1 lemon, juiced
  • 1 Tbsp apple cider vinegar
  • 1/2 cup nutritional yeast
  • 1 tsp garlic salt
  • 1/2 cup water

For the Basil Pesto:

  • 1/2 cup reserved cashew ricotta
  • 1 pkg frozen spinach, thawed
  • 1 pkg basil
  • 2 garlic cloves
  • Sea salt and cracked black pepper

For the Butternut and Mushroom Bolognese:

  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1/2 butternut squash, diced and par-boiled for 5 minutes then drained and set aside
  • 16 oz Baby Bella mushrooms, diced
  • 2 Tbsp Italian seasoning
  • Sea salt and cracked black pepper

For the assembly:

  • 1 box lasagna noodles
  • 1 jar marinara sauce (I use Rao’s because it’s the best!)
  • 1 pkg. Beyond Meat Hot Italian Sausage, cooked and crumbled then set aside
  • Fresh basil for garnish

 

Instructions

Preheat oven to 425*. Boil the noodles, drain, and lay out flat to cool. While the noodles are cooking make the cashew ricotta cheese by placing all the ingredients into a high-speed blender for 3 minutes. Taste and adjust. Pour into a bowl and in the same blender (without rinsing) add in the pesto ingredients and puree. Taste and adjust. In a large sauté pan, cook the mirepoix (onions, carrots, and celery) over medium heat for 7 minutes. Be sure to stir often to keep the veggies from sticking. Add in the mushrooms and cook for an additional 5 minutes. Toss in the butternut squash and sprinkle with the Italian seasoning. Add in salt and pepper and cook for another 5 minutes. 

To assemble, add a layer of marinara to the bottom of a large, glass casserole dish. Spread out evenly and top with a layer of noodles followed by a generous amount of the butternut bolognese. Dollop on the cashew ricotta, pesto, and more marinara. Sprinkle on the crumbled sausage and then repeat 2 more times. Finish with the sauces and bake for 45 minutes. Let cool for 2o minutes before serving. Serve with crusty garlic bread and of course some tasty red wine. Happy Eating!

 

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