Creamy Vegan Vegetable Lasagna

By mjensen

Pasta

Ingredients

• Red sauce:
• splash low-sodium vegetable broth
• 1 yellow onion, chopped
• 5 medium cloves garlic, minced
• 2 carrots, sliced
• 1 1/2 tsp. parsley, dried
• 1 1/2 tsp. oregano, dried
• 1 1/2 tsp. thyme, dried
• 1 1/2 tsp. basil, dried
• 1/4 tsp. red pepper flakes
• 1 red pepper, chopped
• 6 white (or other) mushrooms, sliced
• 1/4 head broccoli, chopped
• 1/4 head cauliflower, chopped
• 10 asparagus spears, cut into bite size pieces
• 2 baby zucchini, chopped
• 1/4 cup low-sodium tomato paste
• 1/2 cup dry red wine
• 1/2 cup low-sodium vegetable broth
• 1 can low-sodium chopped tomatoes (14 oz/398 ml)
• 1 can low-sodium crushed tomatoes (28 oz)
• White "Cheese" Sauce:
• 2 cups unsweetened all-natural soy milk (or other plant-based milk)
• 340 g silken tofu
• 1/3 cup nutritional yeast
• 3 tbsp. cornstarch
• 1 tbsp. cashew butter
• 1 tsp. Dijon mustard
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/2 tsp. salt (omit for healthier version)
• 1 box brown rice lasagna noodles (about 400g)

Details

Servings 6
Preparation time 40mins
Cooking time 75mins
Adapted from gluten-free-vegan-girl.com

Preparation

Step 1

1. Add a splash of vegetable broth to a pan and sautee onion, garlic, carrots and spices for red sauce about 3 - 5 min until onion is tender. Add remaining ingredients for red sauce, bring to a boil then simmer until vegetables are tender. Add more spices to taste if necessary. Remove from heat and set aside.

2. Combine all the ingredients for the white "cheese" sauce in a blender and blend until completely combined. Depending on the brand of tofu, you may need to heat the sauce slightly in a saucepan until it thickens a little.

3. Spoon a thin layer of the tomato sauce into the bottom of a 9x13 in dish. Place lasagna noodles on top (make sure these are oven ready), then layer tomato sauce, cheese sauce and noodles until full. Finish off the last layer of noodles with a thick layer of white sauce.

4. Bake uncovered in pre-heated oven at 400 degrees for about 35 min (cooking time may vary depending on brand of noodles and/or amount of layers). Noodles should be al dente. Serve hot with a green side salad.


Note: You will likely have sauce left over which you can either use for another small lasagna or save in the fridge for another day to serve over noodles/spaghetti.