Layers of flavors make this dish irresistibly good. A "meat" sauce with vegan Italian spiced sausages is layered between noodles, a bechamel sauce and another secret sauce for added flavor.
This recipe is great for meal-prep. Make it Sunday and eat on it all week, freeze extras, reheat as needed. You can even make two lasagna dishes, freeze one for a future week and enjoy one this week since you're already making one. It's great for families, Sunday dinner, a get together, potlucks, holiday dinners and as you desire. Layers of noodles, cheese and sauce make for an ooey, gooey, comforting dinner. "Incredible" said Gerald. From my kitchen and heart to yours, Christa
Ingredients:
Peaceful Preparation:
Notes:
- 1 Vegan "Meat" Sauce Recipe
- 1 Packet Vegan Lasagna Noodles (can be gluten-free as well)
- 5 tablespoons Olive Oil (Oil-Free: See Notes)
- 1/2 cup GF All Purpose Flour
- 4 cups unsweetened almond milk at room temperature, fresh or bought
- Salt to taste
- Pinch Nutmeg
- 2-3 Tbsp Nutritional Yeast (opt)
- Season to taste, could add vegan cheese.
- 1 ½ Cups Cashews
- ¾ Cups Dairy Free Milk
- ¼ Cup Lemon or Lime Juice – Freshly Squeezed
- 1 Tbsp Tamari/Soy Sauce or Coconut Aminos = Soy-Free
- 2 Tbsp Nutritional Yeast (opt)
- 5 Tbsp Coconut Butter or oil
Peaceful Preparation:
- Make your Vegan "Meat" Sauce first.
- Make your bechamel sauce. Over a low flame heat the olive oil, add the flour. Mix together to create a roux. Cook for a couple minutes stirring constantly until a nutty aroma develops to cook the raw flour taste out.
- Slowly add the dairy free milk a little at a time. Mix well. Add a little more, mix well. This avoids lumps. Keep going until completely combined, add a dash of salt and the nutritional yeast.
- Cook for 11 minutes, stirring frequently, until it creates a thick creamy sauce that coats the back of a spoon. Season with a small dash of nutmeg. Adjust to taste. Opt to add vegan cheese and season as desired. Maybe a pinch of white pepper? Etc. Set aside.
- Make the cashew cream sauce. Blend the cashew cheese ingredients together until thick and lush. Set aside.
- Preheat the oven to 200°C / 400°F. Grease a 9 x 13 baking dish.
- Add the "meat" sauce to the bottom of the baking dish.
- Add the noodles. I used a kind you don't have to bake, it makes it easier.
- Add the meat sauce, then pour on bechamel sauce and cashew cream sauce. Spread out. Add noodles. Repeat with meat sauce, bechamel and cashew sauce, noodles. Keep going until done. For my final layer I used all the meat sauce and all the bechamel and all the cashew cream.
- Place the baking dish on a pan that is lined with foil to catch any drippings.
- Bake uncovered for 35 minutes or as per the package of noodles indicates.
- Open the oven door, cool in place while making a side salad. Carefully remove, slice and serve.
Notes:
- The first night the slices can be messy. The next day after refrigerated they slice perfectly. Freezes great!
- Pre-make the sauce ahead of time for ease. Buy store-bought vegan sausages, pasta sauce, vegan cheese and noodles and keep it simple.
- Oil-Free? Use coconut butter or potentially dairy free milk.
