This recipe is so delicious you wouldn't know it's vegan. I use my almost homemade marinara sauce with the recipe. I also use brown rice gluten free lasagne noodles.
How it looks all prepared and ready to go into the oven.
How it looks when I'm building the layers.
The completed filling.
For the Filling:
1 cup raw unsalted cashews (soaked in hot water)
1 pkg extra firm tofu, drained of any liquid
3/4 cup unsweetened almond milk
2 tbsp nutritional yeast
5 cloves garlic, crushed (I like to use a garlic press)
1 cup vegan parmesan cheese
handful of fresh parsley, chopped
salt and pepper
2 tbsp olive oil
For the Sauce:
I use my almost homemade pasta sauce, but you can use your favorite
I used gluten free brown rice lasagne, but you can use any lasagne you like
In a high seed blender or food processor add all the filling ingredients expect the parsley, garlic and oil.
In a small saute pan put the crushed garlic and oil with a little salt and cook briefly, do not burn, for less then a minute. I do this to infuse the oil with the garlic and also slightly cook the garlic.
Add the slightly cooked garlic to the blender and mix until smooth (see picture above).
Transfer finished mixture to a bowl and add in the chopped parsley.
I used a 9 x 13" pan. Put marinara sauce on bottom, add lasagne noodles, add a layer of "cheese" mixture. Keep doing this until pan is full. Sprinkle additional vegan parmesan cheese on top and bake in the oven on 350 degrees until noodles are cooked through and it's bubbly.