I’ve been making this veggie lasagna for about a year now, and every time I make it, I’m amazed at the bold and bright flavors that burst through.
It doesn’t taste like a traditional lasagna, but you’ll be surprised how incredible it is, and you might even been wondering how there isn’t any cheese in it!
One of my favorite things to do is scrape the basil cheese from the blender and spread it on the leftover lasagna noodles to snack on while the lasagna is baking!!
Make sure to pre-make the cashew parmesan cheese and have it handy!
I serve this lasagna with my favorite Caesar Salad and garlic bread.
- 1 Cup Cashews
- 3 T Nutritional Yeast
- ½ t garlic powder
- ¼ t sea salt
- 1 cup cashews, soaked for at least 2 hours
- ¾ cup fresh basil
- ½ cup nutritional yeast
- juice of half a lemon
- 2 garlic cloves
- 1 T Dijon mustard
- ½ cup veggie broth
- 9 lasagna noodles, cooked per package directions
- 1 T olive oil
- ½ medium onion (or about 1 cup), diced
- 4 oz white mushrooms, sliced
- 2 garlic cloves, minced
- 1 zucchini, diced
- 1 25 oz jar marinara sauce
- ¼ cup fresh basil, chopped
- 1 tomato, sliced
- Preheat oven to 350 degrees.
- Put all parmesan ingredients in food processor and pulse until it resembles regular parmesan.
- Put all Basil Cashew Cheese ingredients in high speed blender and blend until smooth. Set aside.
- Heat pan to medium. Add olive oil. Add onion and saute for 3-4 minutes.
- Add mushrooms, zucchini, and garlic. Saute until soft.
- Add marinara sauce and stir to combine. Heat until bubbly.
- Stir in fresh basil.
- Cut lasagna noodles to fit an 8 x 8 glass baking dish.
- Begin layering your lasagna. Put 3 lasagna noodles at the bottom of the glass baking dish. Spread ⅓ basil cashew cheese on top. Spread ⅓ marinara mixture on top. Top with Cashew Parmesan cheese. Repeat layers two more times. Top with sliced tomato and more parmesan cheese.
- Bake for 30 minutes or until bubbly.