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Vegan
Lasagna

    Ingredients:

    • 2 tablespoons olive oil, plus extra for greasing and drizzling
    • 1 onion, finely diced
    • 2 red bell peppers, seeded, and diced
    • 3 cloves garlic, finely chopped
    • 1 1/2 cups red lentils, rinsed
    • 28 ounce can of crushed tomatoes
    • 1 2/3 cups vegetable broth
    • 1 cup raw cashews
    • 16 ounce cups firm tofu, patted dry with paper towels
    • 1/2 cup nutritional yeast, plus extra to serve
    • 3 tablespoons lemon juice
    • 1 1/2 teaspoons dried basil
    • 1 1/2 teaspoons dried oregano
    • 1 box no boil vegan lasagna sheets
    • 2 cups vegan mozzarella, grated
    • Bear Pond Farm Spicy Vegan Pesto, to serve
    • basil leaves, to serve
    • kosher salt
    • freshly ground black pepper

    Vegan Lasagna

     

    Ingredients:

    • 2 tablespoons olive oil, plus extra for greasing and drizzling
    • 1 onion, finely diced
    • 2 red bell peppers, seeded, and diced
    • 3 cloves garlic, finely chopped
    • 1 1/2 cups red lentils, rinsed
    • 28 ounce can of crushed tomatoes
    • 1 2/3 cups vegetable broth
    • 1 cup raw cashews
    • 16 ounce cups firm tofu, patted dry with paper towels
    • 1/2 cup nutritional yeast, plus extra to serve
    • 3 tablespoons lemon juice
    • 1 1/2 teaspoons dried basil
    • 1 1/2 teaspoons dried oregano
    • 1 box no boil vegan lasagna sheets
    • 2 cups vegan mozzarella, grated
    • Bear Pond Farm Spicy Vegan Pesto, to serve
    • basil leaves, to serve
    • kosher salt
    • freshly ground black pepper

     

    Instructions:

    Preheat oven to 350°F. Grease a large rectangular baking dish with 1 tablespoon olive oil.

    Heat 2 tablespoons  olive oil in a casserole dish set over a medium heat until hot. Add onion, bell peppers, garlic and a pinch of salt, cooking until softened, about 7-8 minutes.

    Stir in lentils, crushed tomatoes and broth. Bring to the boil before reducing to a simmer and cooking until lentils are soft, about 30 minutes; stir from time to time.

    When ready, season to taste with salt and pepper. Set off heat.

    Process cashews in a food processor until fine and crumbly. Add tofu in chunks, pulsing to incorporate, and then add nutritional yeast, lemon juice, dried herbs, 1/2 teaspoon salt and 1/4 teaspoon black pepper, pulsing until well-combined and almost smooth.

    Spoon some of lentil mixture into base of baking dish, spreading it out evenly before covering with a layer of lasagna sheets.

    Top with a thin layer of cashew-tofu mixture followed by more lentils and another layer of lasagna sheets.

    Repeat layering process until you finish with a layer of lentils on top. Scatter vegan mozzarella on top in an even layer and drizzle with olive oil. Cover dish with aluminum foil.

    Bake for 1 hour, discarding foil after 45 minutes, until top is golden-brown and lasagna sheets are cooked through. Remove lasagna from the oven when ready.

    Let stand for 10 minutes before dividing between plates and topping with pesto, basil leaves and a sprinkling of nutritional yeast.