Thinking of a way to spice up your vegan appetite during this cold weather?
Here's a rare find and a great way to enjoy your lasagna cravings.
Where cream meets pesto and veggies, this lasagna blends together all the flavors perfectly. Not only is it healthy, this dish is comfort food gone amazing! Savor each bite knowing you’re doing both your taste buds and your body a favor.
- 1 box 12 brown rice lasagna noodles (can also sub whole grain)
- 2 zucchinis sliced long ways
- 2 cups chopped broccoli
- 2 cups chopped mushrooms
- 1 chopped sweet onion
- Your favorite oil for sautéing veggies (or veggie broth if not using oil)
- Himalayan pink salt and black pepper to taste
- 2 cups SKS Pesto
- Cashew Walnut Cream Sauce
- Almond meal
Preheat oven to 375.
Sauté your chopped broccoli, mushrooms, and onion in a pan with oil (or veggie broth). Add salt and pepper to taste. Once just cooked (but still a little al dente) remove from heat.
Slice zucchini using a mandoline slicer or knife, being careful to slice thinly and evenly. Cook on grill/griddler to remove water. You can also cook slices in a pan but they won’t get that grilled taste and may get a little softer/mushier.
cover the bottom of a 9 x 12 baking dish with a thin layer of pesto
3 lasagna noodles
1/3 of the Cashew Walnut Cream Sauce
½ of the sautéed broccoli, mushroom, onion mix
3 more lasagna noodles
½ of the pesto
grilled zucchini slices
the next 1/3 of the Cashew Walnut Cream Sauce
3 more lasagna noodles
The other ½ of the sautéed broccoli, mushroom, onion mix
The other ½ of the pesto
Last 3 lasagna noodles
Last 1/3 of the Cashew Walnut Cream Sauce
Almond meal (sprinkle to cover top)
Note: If your cream sauce/pesto is on the thicker side, it may be better to add 4 noodles in the first three noodle layers, and then omit the last layer of noodles putting the final layer of cream sauce over the pesto after the sautéed veggies. Then top with almond meal. That way your top layer will stay moist and not be an over dried noodle topping.
Cover with foil and bake at 375 degrees for 20 minutes. Take off the foil and bake 10 more minutes. Let cool before cutting.
If you want to add cheese to this dish, and trust me when I say it doesn’t need it, then parmesan or mozzarella would be a good addition as a thin layer over the top and/or over the veggies as you are putting it together. Also, I use plain almond meal in this dish, as opposed to my Spiced Almond Meal, because there are already so many great flavors. But you could do the spiced version too.
The original post for this recipe is found here -
For more vegan recipes that will surely make family meals worth looking forward to visit Veggies Don't Bite Official Website.