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.
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.