Lavish Lasagna (Vegan, Gluten-Free & Soy-Free)

This is hands down the absolute best lasagna I have ever made. Even the best lasagna I have ever eaten. From the first bite, I savoured the delicious first piece. I inhaled the second and melted with the third. Now, I won’t lie to you – this is time consuming. It took me at least a couple of hours to make this as I made the sauce and cheese myself (normally I cheat and buy jarred sauce & sprinkle on some daiya on it). But it is totally worth every second of preparation. I promise.

I made this lasagna for my friend Di. She has been helping me with a lot of stuff lately. Like helping me make a flyer to promote a dance class I teach and for helping me paint an accent wall in my apartment on super short notice. I wanted to paint it during the day when Terry was at work to surprise him. He loves it =)

Green!! So fun 😉

Anyway – back to the lasagna!

Lasagna Lasagna (serves 6-8)

Marinara Sauce

3 medium heirloom tomatoes, roughly chopped

1 cup of cherry tomatoes

6 sundried tomatoes (soaked in warm water for a few minutes to rehydrate)

2 stalks of celery

3 cloves of garlic

1 large handful of basil

3-4 tbsp of tomato paste

1 tsp of oregano, thyme & parsley each

1/2 tsp of salt & pepper

1 tsp of agave

Purée the all of the tomatoes, celery, garlic & basil in a blender. I left mine a little chunky for texture. Pour this mixture into a large pot and add the tomato paste, spices & agave. Bring your sauce to a low boil, turn down the heat to low and allow to simmer for awhile. I simmered mine for about 4 hours and then after it cooled, I put it in the fridge overnight to allow the flavours to soak in even more.

Cashew Cheeze

1 cup of cashew soaked at least 4 hours

1 cup of canneillini beans

the juice of half a lemon

1/4 cup of water

4 tbsp of nutritional yeast

Drain your cashews and blend all of the ingredients in a high-powered blender, adding the water in a bit at a time until you reach a smooth, creamy consistency. Don’t rush this, take your time. I used my vitamix and used the tamper and blended it very slowly until it was perfectly smooth.

Start cooking your noodles according to package directions. I used tinkyada rice noodles and added a bit of olive oil to the water to make sure the noodles don’t stick. Preheat your oven to 350.

Sautéed Veggies

1 cup of mushrooms, sliced

1/3 cup of artichoke hearts, chopped

1 small bunch of spinach, roughly chopped

Heat a wok on medium heat and add a bit of oil, ten your mushrooms and sautée for approximately 5 minutes, then add your artichoke hearts & spinach and sautée for another 2-3 minutes. Add your veggies to the sauce.

Drain your noodles. Layer a bit of your marinara sauce on the bottom of a lasagna dish (9 x 12 glass dish). Place 3 noodles on top, add more sauce and 1/4 of the cheeze. Add another 3 noodles, sauce & cheeze, another 3 noodles, a bit of cheeze and the remainder of the sauce. Finally, layer on your last 3 noodles and spread the rest of the cheeze on top. I did sprinkle on a bit of daiya just on the top layer – this is optional. Bake in the oven for 25 minutes. Allow to cool before chowing down =)

This makes for an excellent “thank you” gift.

I’m sharing this with my fav blog hops: Healthy Vegan Fridays & Plant Based Potluck Party

11 thoughts on “Lavish Lasagna (Vegan, Gluten-Free & Soy-Free)

  1. Hi Kimmy,
    This looks amazing! I have never attempted vegan lasagna so now I have to try this. Thank you for sharing this lavish lasagna recipe with us at the Plant-Based Potluck Link Up!

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