Tuesday, September 28, 2010

Spinach Lasagna

I really love one dish meals so it is not a stretch that I love lasagna.  As many of you know, I am not a big fan of using tofu as a cheese replacement.  Most vegan lasagna recipes I have found call for tofu as an ingredient. I have done a traditional style Cashew Nut Cheese Lasagna in the past and this time I wanted to do something a little different making more of a green lasagna.


You may recall  I made a  "Cheesy" Spinach Dip a few posts back.  The great thing about that spinach dip is that the base recipe is so versatile. I have not even begun to tap into all its uses yet but with a few modifications to the recipe I did use it as the foundation for my green lasagna.  And the good news is that ended up with some extra so I have already started to think about a spinach artichoke dip I could make with the leftover filling, or maybe wrapping it in phyllo dough and baking. Oh the possibilities! 
















Spinach Lasagna

10 lasagna noodles (I used the type that are cut to fit an 8x8 pan)
2 cups raw cashews soaked in warm water for 20 minutes
4 oz fresh baby spinach leaves
2 pkg frozen chopped spinach thawed with excess liquid removed
4 tbsp nutritional yeast
3 tbsp apple cider vinegar
2 tbsp olive oil
Juice of three lemons
1/2 large bunch of parsley
1/2 cup vegan mayonnaise (I used Vegenaise)
1/2 tsp cayenne
salt and pepper to taste
26 oz marinara sauce 
1 1/2 cups Daiya Mozzarella shreds
Cooking oil spray

Preheat oven to 350 degrees.  Boil a large pot of water and cook the  lasagna noodles until slightly underdone. 

In a food processor combine the cashews,spinach leaves, frozen spinach, nutritional yeast, apple cider vinegar, lemon juice, olive oil, parsley, Vegenaise, cayenne, salt and pepper until very smooth.  Depending on the size of your food processor you may need to do this in batches. 

Lightly spray an 8x8 dish with cooking spray.  Place enough marinara sauce on the bottom of the dish to cover lightly.  Place two noodles on top of the  marinara and put a layer of the spinach mixture, Dayia and more marinara. Cover with another two noodles and repeat until noodles are used.

Bake in a 350 degree oven for 30-40 minutes.  Cover with foil for the last 15 minutes of cooking to prevent the top from burning.

Allow to cool before serving.

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