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Ingredients
- "Ricotta cheese" layer:
- brown rice lasagna noodles (about 15)
- Daiya cheddar-style soy choice (or preferred vegan cheese)
- 1 1/2 cups raw cashews
- 1/2 cup soy-milk or water
- 3 tbsp. fresh lemon juice
- 1 tbsp. nutritional yeast
- 1 garlic clove
- dash of onion powder
- fresh black pepper, to taste
- Tomato layer:
- 3/4 sweet yellow onion, chopped
- 6 large cloves garlic, minced
- 8 - 10 cremini mushrooms, chopped
- 1 box (11 oz) baby spinach, washed
- splash low-sodium vegetable broth (or beef broth for non-vegan version)
- 1/3 cup dry red wine
- 1 glass (860 ml) low-sodium tomato sauce
Details
Servings 6
Preparation time 40mins
Cooking time 75mins
Adapted from inspiredtaste.net
Preparation
Step 1
1. Preheat oven to 425 degrees.
2. In a high-powered blender, combine ingredients for ricotta cheese layer. Blend until completely smooth, then set aside.
3. In a large pan, add a splash of low-sodium broth as well as garlic, onions and mushrooms. Sautee in broth until mushrooms begin losing moisture and onions become tender. Add baby spinach and cook until wilted.
4. Add tomato sauce to mushroom mixture, along with red wine. Bring to a boil, then simmer about 10 minutes, allowing red wine flavour to mix into sauce. Set aside.
5. In a 9x13 in. pan, spread a thin layer of the tomato sauce on the bottom of the pan, just to coat. Place first layer of rice noodles over sauce, taking care not to place them on top of each other. Spread half of the "ricotta cheese" over noodles, then layer with tomato sauce.
6. Repeat layers until you have three layers of noodles. Over final layer of noodles, pour remaining tomato sauce, then sprinkle with preferred choice of vegan cheese.
7. Bake in preheated oven for about 35 minutes, or until the lasagna noodles are al dente.
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