Lasagna with Cashew Bechamel (Vegan)

Lasagna with Cashew Bechamel (Vegan)

Course: Main Course

Cuisine: Italian

Keyword: cashew bechamel, vegan lasagna

Prep Time: 30

Cook Time: 45

resting time: 20

Total Time: 1 15

Servings:

Calories: 299kcal

Author: Cindy Rainey

This vegan lasagna with cashew bechamel is dairy free and can be oil-free. It is loaded with vegetables and flavor. The bechamel is made with raw cashews and plant milk and is so creamy and smooth.

Print Recipe

Ingredients

VEGETABLE FILLING

10 ounces frozen chopped spinach thawed and drained
1/2 cup vegetable broth to coat the pan, add more if necessary
1 onion chopped
4 cloves garlic chopped
1 cup button mushrooms finely chopped
2 medium carrots diced - about 1 cup
2 medium zucchini diced - about 2 cups
1 teaspoon Italian seasoning
1 teaspoon salt
pepper to taste

BECHAMEL SAUCE

1 cup raw cashews soaked
2 cups vegetable stock
1 cup white flour
1/4 cup nutritional yeast
2 teaspoons white miso paste
4 cups unsweetened plant milk soy, almond, cashew
1/4 teaspoon nutmeg
1 teaspoon sea salt

ASSEMBLY AND COOKING

2 24 ounce jars marinara sauce
12 ounce oven ready lasagna
1 recipe vegan parmesan cheese for topping can sub in nutritional yeast - sprinkle to taste

Instructions

BEFORE STARTING

Preheat your oven to 375°
Thaw and drain frozen chopped spinach.
Soak cashews in water for at least 15 minutes.
Make or purchase parmesan cheese (can sub in nutritional yeast).

VEGETABLE FILLING

Dice all vegetables and set aside. The onion should be kept separately as it is going to start sautéing first.
Line a sauté pan with vegetable broth. Add in onion and sauté for about three minutes or until it just begins to soften.
Add in all other vegetables except for the spinach. Watch your pan so that it does not stick. Add more vegetable broth if necessary. Continue sautéing till all vegetables have softened - about 3-5 minutes.
Add in thawed and drained spinach, Italian seasoning, salt, and pepper. Stir to combine and set aside.

BECHAMEL SAUCE

Drain and add the soaked raw cashews to a high-speed blender. Add in the vegetable broth, flour, white miso, and nutritional yeast. Blend on high speed for 3-5 minutes or until creamy and smooth.
Pour in the cashew/broth/flour mixture into a medium saucepan. Add in unsweetened plant milk of your choice. I like either almond or cashew milk.
Cook on medium/high heat, stirring constantly so that the bottom doesn't stick until thick and bubbly.
Stir in nutmeg and salt. Set aside.

PUTTING IT ALL TOGETHER!

Layer the lasagna in an 11x15" pan.
You will be dividing the ingredients in the following way:
-Divide the marinara sauce into four
-Divide the Bechamel into four
-Divide the vegetable mixture into two
-Divide the lasagna noodles into three (when you layer the noodles, you might need to break some to fit.)

THE ACTUAL ASSEMBLY - Assemble in the Following Order

1/4 marinara sauce on the bottom of the pan - spread evenly
1/4 bechamel sauce - spread evenly
1/3 lasagna noodles - break if necessary to fit
1/4 marinara sauce - spread evenly
1/2 of the vegetable mixture
1/4 bechamel sauce - spread evenly
1/3 lasagna noodles - break if necessary
1/4 marinara sauce - spread evenly
remaining vegetables (1/2)
1/4 Bechamel Sauce - spread evenly
remaining lasagna noodles
remaining marinara sauce (1/4)
remaining bechamel sauce - spread evenly,
The marinara and bechamel sauce will naturally mix together some. That's okay:)

FINISHING

Cover with foil and cook in a 375° oven for 35 minutes. Pull it out and check to see if the lasagna noodles are tender. Put back in for 5 more minutes if necessary.
Remove cover and sprinkle parmesan cheese (vegan) or nutritional yeast on top. Return to oven and let cook for 10 minutes more, uncovered.
Remove from oven and let sit for about 20 minutes before cutting. Serve with a green salad and Italian bread.

Notes

This recipe includes nuts (cashews). You MUST disclose this to anybody eating this recipe as lasagna typically does not contain nuts.

Nutrition