Vegan Oil-Free Cheesy Lasagna with Creamy Basil Sauce

Name: Vegan Oil-Free Cheesy Lasagna with Creamy Basil Sauce
Ingredients: 1 cup raw cashews (Soak them if you don't have a high powered blender like a VitaMix); 2-4 cloves garlic, peeled and minced (I'm a garlic lover and I use 4 big cloves); 1/4 cup fresh lemon juice; 1/4-1/2 cup vegetable broth (or water); 2 cups loosely packed basil leaves; 8 oz firm tofu (drained, not pressed); 1/2+ cup nutritional yeast; 1 tsp salt (optional); 1 tsp onion powder (optional); 1 10oz package lasagna noodles (I use Tinkyáda brand brown rice pasta); 4 cups pasta sauce (I used about 1.5 jars (25 oz) of Trader Joe's Organic with Mushrooms Spaghetti Sauce to keep it oil-free); 3-4 cloves garlic, minced; 2 1/2 cups onion, chopped 1/4"; 2-3 cups zucchini, chopped 1/4"; 3 cups cauliflower, riced; 1-2 cups mushrooms, chopped 1/2" (I've used white, baby bello and cremini with good results); 2 cups spinach or other greens, chopped (baby kale and chard work well.); 2 patties pre-cooked veggie burger, crumbled (optional); 2 tsp oregano; 1 tsp thyme

yourmomsvegan.com

This rich and gooey Vegan Oil-Free Cheesy Lasagna will be a popular item on your holiday table. You might want to make two of them!

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Cooking tools:

Blender
Food processor
Vegetable chopper
Garlic press
Saute pan
Pot
Baking dish
Chef's knife
Cutting board
Measuring cup
Oven
Stove
Parchment paper
Aluminum foil

Ingredients

1 cup raw cashews (Soak them if you don't have a high powered blender like a VitaMix)
2-4 cloves garlic, peeled and minced (I'm a garlic lover and I use 4 big cloves)
1/4 cup fresh lemon juice
1/4-1/2 cup vegetable broth (or water)
2 cups loosely packed basil leaves
8 oz firm tofu (drained, not pressed)
1/2+ cup nutritional yeast
1 tsp salt (optional)
1 tsp onion powder (optional)
1 10oz package lasagna noodles (I use Tinkyáda brand brown rice pasta)
4 cups pasta sauce (I used about 1.5 jars (25 oz) of Trader Joe's Organic with Mushrooms Spaghetti Sauce to keep it oil-free)
3-4 cloves garlic, minced
2 1/2 cups onion, chopped 1/4"
2-3 cups zucchini, chopped 1/4"
3 cups cauliflower, riced
1-2 cups mushrooms, chopped 1/2" (I've used white, baby bello and cremini with good results)
2 cups spinach or other greens, chopped (baby kale and chard work well.)
2 patties pre-cooked veggie burger, crumbled (optional)
2 tsp oregano
1 tsp thyme