Home Cooking-Basil Cashew Cheesy Lasagna

Somehow there are very few good vegan western restaurants in Singapore and we cannot possibly visit them every day as there are not cheap! I’ve been looking high and low for nutritional yeast $3.80 per packet and finally found it at YES Natural Vegetarian Store at Clementi. The top dishI have been wanting to make was lasagna and what better way to start Monday blues with something really yummy! I’ve been a fan of Oh She Glows blog and her lasagna pictures makes me drool all the time. I started off by soaking 1 cup of raw cashews in water for 3 hours.

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Lemon Basil Cashew Cheeze

Adapted from here.

Yield: ~1 cup

  • 1 cup raw cashews, soaked in water for 30 mins or overnight
  • 2 garlic cloves, peeled
  • 1/4 cup fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1/4 cup vegetable broth or water (or more as needed) (I added about 1/2cup of water)
  • 1.5 cups fresh basil leaves (lightly packed)
  • 1/2 cup nutritional yeast (gives the cheese flavour)
  • 3/4-1 tsp kosher salt (or to taste) + freshly ground black pepper
  • 1/2 tsp onion powder (optional) (I did not add this)

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1. Drain and rinse soaked cashews. With the food processor turned on, drop in your garlic cloves and process until chopped. Add in the rest of the ingredients and process until smooth, scraping down the bowl as needed.

Read more: http://ohsheglows.com/2011/11/07/vegan-lasagna-with-basil-cashew-cheeze/#ixzz2PsFz8XOv

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Ingredients:

  • 454 g Box of lasagna noodles*
  • 1.5 bottles of pasta sauce or use homemade marinara sauce
  • 3 garlic cloves, minced
  • 1 sweet onion, chopped (2.5 cups)
  • 1 regular size zucchini, chopped
  • 1 cup cremini mushrooms, sliced
  • 1 large red pepper, chopped
  • 1 large handful spinach
  • 2 pre-cooked veggie burgers, crumbled (optional)
  • Lemon Basil Cheeze Sauce (from above)
  • Daiya cheese (as much as desired) (I did not add this)
  • I also added in a can of vegetarian chilli beans as seen above

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1. Preheat oven to 400F. In a large skillet, sautee onion and garlic over low-medium heat for 5 minutes. Now add in the rest of the veggies and sautee for another 10-15 minutes (I added the can of vegetarian chilli beans into this mixture). *Season well with Herbamare or kosher salt and black pepper. (I added some garlic powder too)* This is key or you will have bland tasting vegetables in your lasagna.

2. Our lasagna sheets do not require pre cooking. But we had to soak them in warm water for a few minutes.

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(I saved this image to my iphone and use it as I assembled the lasagna)

3. Add 1 cup of pasta sauce on the bottom of your casserole dish. Add a layer of noodles, half the basil cheeze sauce, half the vegetables, more pasta sauce, another layer of noodles, veggie burger crumbles (optional), the rest of the cheeze sauce, the rest of the vegetables, more pasta sauce, and finally a sprinkle of cheese.

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4. Cover with tinfoil and prick with fork a few times. Bake at 400F for 40-45 minutes and then remove tinfoil and broil for 5 minutes on medium. Watch closely so you don’t burn the edges. Remove and serve. Will keep in the fridge for at least 3-4 days.

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Read more: http://ohsheglows.com/2011/11/07/vegan-lasagna-with-basil-cashew-cheeze/#ixzz2PsFpZGeU

Once it’s done baking, the surface may not look as amazing as typical cheesy lasagna but the taste is phenomenal! I usually hate eating lasagna when I was a non vegetarian as I hate the after taste of cheese and the pasta sheets are usually so thick. Both hubby Ro and I think this is the best lasagna we have ever eaten. The basil cashew cheese really melts in your mouth and goes so well with the tomato vegetables mix. The beans added an extra touch and he thinks this is the best home cooking dish I’ve ever done! You have to try it to believe us:)

One thought on “Home Cooking-Basil Cashew Cheesy Lasagna

  1. Pingback: Vegan Rose Sauce over Quinoa Pasta (vegan, gluten free) | Om girls Guide

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