Vegan Vegetable Lasagna
1 medium eggplant, peeled and sliced 1/4 inch thick
1 small red onion, thinly sliced
2 medium yellow or red bell peppers, cored and thinly sliced
2 medium zucchini halved and thinly sliced. A vegetable peeler works great
1 bunch kale, chopped
1/2 cup sliced mushrooms
1 15oz can butter beans or northern beans
2 heirloom tomatoes, thinly sliced
2 tbs olive oil
2 tbs fresh parsley
1/2 cup breadcrumbs
Vegan White Sauce
1 1/4 cup cashews, chopped in a food processor, make sure they don’t turn into paste
1/2 cup nutritional yeast
1 tsp each of dried oregano, thyme, marjoram
3 cloves of garlic, minced
1 tsp garlic salt
Pepper and salt to taste
3 1/2 cups almond or coconut milk
3 tbs cornstarch or agar agar
Process cashews add nutritional yeast, garlic salt, thickener (cornstarch or agar, agar) salt and pepper. Blend for just a moment. Put non dairy milk in sauce pan add cashew mixture, bring to boil. Taste and see if you need to add salt and pepper. Once thick take off heat.
Coat the bottom of a 9×13 glass pan with vegan butter or olive oil. Start to layer your lasagna. Eggplant, red onion, red pepper, kale, beans, zucchini (these are your noodles), sauce. Continue layering until you run out of vegetables. Leave the tomatoes until the very last layer, have those be on top. Top with breadcrumbs. Cover with foil and bake at 375 for one hour. Remove foil and broil on high for 3-5 minutes or until top is golden brown. Remove from oven and let sit for 10 minutes.
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