Vegan Lasagna

Lasagna is a great one dish meal. Although there are a few steps to get a sophisticated yet flavorful result, it's worth the hard work. Try and enjoy a lasagna that is loaded with vegetables and protein, yet still lean and delicious.

Here is a recipe you've never tried before:

Ingredients:

1 package of lasagna 12oz/340g

1 cup TVP -(vegetable protein)

2 cups boiling water 

1 teaspoon vegetable base

4 zucchini sliced lengthwise

1 chopped onion

1 teaspoon olive oil

2 red bell peppers sliced into stripes

3 carrots thinly peel with a peeler

1 jar of marinara sauce 2lb/ 907g 

Olive oil spray

For the cashew cheese:

1 cup soaked and drained cashews (for about 1 hour or more)

1 clove of garlic

Juice of 1 lemon

1 tablespoon nutritional yeast

5 tablespoon water

Salt

Pepper

1 cup fresh parsley

Instructions:

Cook the lasagna according to package instructions, set aside.

In a mixing bowl add 2 cups boiling water and vegetable base- mix well then add the TVP- let it soak for about 15-20 minutes or more.

Heat oven to 400F and take a baking sheet. Spray with olive oil and lay the zucchinis and red bell peppers, sprinkle with olive oil, salt and pepper, and cook until golden and tender. Set aside.

Take a peeler and peel the carrots into thin stripes. Set aside.

In the food processor start making the green cashew cheese: add the soaked cashews, garlic, juice of 1 lemon,

Nutritional yeast, water, salt, pepper. Mix until very smooth.

Take a non stick pan and sauté the onion with one teaspoon olive oil, salt, pepper. When the onions are golden brown, add the TVP and cook until most of the water has evaporated.

Assemble the lasagna:

In a large Pyrex dish, start by covering the bottom with about one cup of marinara sauce, then one layer of lasagna, 

1/2 the mixture of the TVP, then zucchini,1/2 the carrots, all the peppers, the green cashew cheese, marinara sauce, and then another layer of lasagna, then the TVP mixture, the rest of the carrots, marinara sauce, then another layer of lasagna and the rest of the marinara sauce.

Heat oven to 350F.

Cover the lasagna with aluminum foil and bake for about 40-50 minutes. Let it stand for about 10 minutes before serving.

    Carrots

TVP