The Pioneer Woman Tasty Kitchen
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Dairy-free Lasagna with Pesto Cashew Cheese

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Level: Easy

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Description

Shhh…no one will know that this lasagna is dairy-free. Decadent and full of veggies, it is sure to satisfy.

Ingredients

  • FOR THE LASAGNA:
  • 8 ounces, weight Frozen Spinach, Thawed
  • 1 pound Silken Tofu, Drained
  • 2 Tablespoons Vegan Pesto
  • ¼ teaspoons Dried Oregano
  • 2 Tablespoons Olive Oil
  • 1  Small Onion Peeled And Diced
  • 1 cup Zucchini, Shredded
  • 1 cup Carrot, Shredded
  • 1 cup Red Bell Pepper, Diced
  • 1 cup Mushrooms, Diced
  • ¼ teaspoons Salt
  • 25 ounces, weight Tomato Sauce
  • 9 ounces, weight No Boil Lasagna Noodles
  • FOR THE PESTO CASHEW CHEESE:
  • 1 cup Raw Cashews (soaked In A Bowl Of Water For At Least 4 Hours)
  • 1-½ cup Water
  • 1 clove Garlic
  • 1 Tablespoon Vegan Pesto
  • ½  Lemon, Juiced
  • Salt To Taste

Preparation

Preheat oven to 350 F.

Press spinach and tofu with paper towels until they are as dry as possible. Mix spinach and tofu together in a medium bowl. Add pesto and oregano into the bowl and mix again. Set aside.

Place olive oil in a sauté pan and heat over medium heat. Add onions and sauté until translucent. Add vegetables (zucchini, carrots, bell pepper, mushrooms) and cook for 3-5 minutes. Add salt to taste (keep in mind the salt content of the sauce). Set aside.

Using a 9×13 glass casserole dish, layer 1/4 cup of tomato sauce, then 1 layer of noodles, 1/4-1/2 cup of tofu mixture, and then sprinkle with 1/2 cup veggies. Continue to layer in this pattern. You should have approximately four layers ending with lasagna noodles. Top with 1/4 cup -1/2 cup of tomato sauce (ensure noodles are completely covered but you should be able to see the noodles through the sauce).

Place foil on the casserole and bake for 30-35 minutes. While lasagna is baking, make the cashew cheese. After baking, drizzle lasagna with cashew cheese and additional pesto. Serve warm.

For the cashew cheese:

Soak cashews in 2 cups of water for four or more hours. They can be soaked overnight.

Drain cashews. Add cashews into a high-speed blender with the remainder of the cashew cheese ingredients (except salt). Blend for 1 minute or until smooth and creamy. Add salt to taste.

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