Crowd Pleasing Veggie Lasanga

This is the perfect recipe to serve when you want to make everyone at the dinner table happy. I know, it sounds impossible but it is true. I have served this at events, brunches, and holidays and both meat-eaters and vegans come back for seconds.

I first discovered this recipe at a Healthy Living Brunch that was hosted for our guests to sample some of the recipes from our 30 Days to Healthy Living Program. It was such a big hit with everyone that it soon became one of the most requested recipes!

This hearty dish will look right at home on your holiday dinner table or for that special occasion dinner.

If you happen to have any leftovers, it is fabulous reheated the second day. I make a double batch of the Cashew Cheese. One for the recipe and the other to serve with gluten-free crackers and veggies.

***I am not sure who to credit for the recipe so I am saying thank you here.

Crowd Pleasing Veggie Lasagna

A hearty and delicious dish that everyone at the table will love.

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Ingredients

  

• 1 Onion -chopped
• 1 Garlic -use entire head, minced
• 8 oz mushrooms, sliced
• 1 1 medium head of broccoli, chopped
• 2 Carrots, chopped
• 2 Red Bell Peppers, chopped
• 1/2 tsp Cayenne Pepper
• 1 tsp Oregano
• 1 tsp basil -I like to use fresh but dried will work
• 1 tsp Rosemary
• 2 jars Tomato and Basil pasta sauce-organic
• 2 boxes Brown Rice Lasagna noodles
• 16 oz Frozen Spinach, thawed and drained
• 2 Sweet Potatoes, cooked and mashed
• 6 Roma Tomatoes, sliced thin
• Cashew Cheese (see recipe below)

Instructions

 

• Pre-heat oven to 400°
• Saute onion and garlic on high heat for three minutes.
• Add mushrooms and cook until onions are limp and mushrooms become dehydrated.
• Remove then to a large bowl with a slotted spoon, reserve the liquid in the pan.
• In a large stockpot, bring water to boil and cook noodles as directed on the package until al dente.
• Saute broccoli and carrots for five minutes and then add to mushroom bowl.
• Saute peppers until just beginning to soften and add to the vegetable bowl along with the spices.
• Assemble the lasagna, cover the bottom of a 9 x 13 casserole dish with a layer of sauce, add a layer of noodles, cover noodles with sauce, add vegetable mixture, and dollops of cashew cheese. (see recipe below) Add a layer of noodles, cover with sauce, add vegetable mixture, spinach, and dollops of cashew cheese. Add a layer of noodles, cover with sauce, and top with thinly sliced Roma tomatoes.
• Cover with foil and bake in the oven for 45 minutes.
• Remove the foil and return lasagna to the oven for 15 minutes. Let sit for 15 minutes before serving.

Notes

Be sure to let the lasagna rest for 15 minutes before serving. It really will be so much easier to cut and serve. 

Cashew Cheese

Not only is Cashew Cheese amazing in this lasagna recipe, but it is also perfect on crackers, and as a dip with veggies. Don't be afraid to try this. It is so good, you will want to keep some on hand for cooking and snacking.

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Equipment

• Food processor

Ingredients

  

• 2 cups Raw, unsalted Cashews-soaked for 1 hour and drained
• 2 tbsp Nutritional yeast
• 1 tbsp Fresh lemon juice
• 2 tsp Apple cider vinegar
• 1/4 tsp Onion powder
• 1/8 tsp Garlic Powder
• 1/2 tsp Basil, dried
• 1/2 tsp Rosemary, dried
• 1/2 tsp Oregano, dried
• 1/2 tsp Thyme, dried
• 3/4 tsp Salt
• 1/2 cup Water

Instructions

 

• Soak cashews in 4 cups water for 2 hours
• Drain cashews and place in a food processor. Process 1 minute or until rough paste forms.
• Add 1/2 cup water and remaining ingredients through garlic powder. Process 3 to 5 minutes until smooth.
• Blend in remaining ingredients.

Notes

Cashew Cheese if perfect to use in recipes and to keep on hand. Serve at snack time, for entertaining and try in different recipes. 

Store in a glass container with a lid up to a week.