Last week I found myself hosting an impromptu dinner party of 8!
I wanted to try a new spin on my traditional tofu filled lasagna and before I knew it my dinner table was full, and I wouldn’t have had it any other way.
Something about cooking for a group of people I love just makes the food that much better.
I originally cut dairy out of my diet despite my obsessive love of cheese, to help my skin clear up and heal my digestive system. I had no idea this would heal my asthma and eliminate my need for an inhaler ever again. Since I went dairy free almost 6 years ago I have learned alot about dairy and the dairy industry and now my resolve is strengthened 10 fold.
When you know better, you do better ♥
I made two trays of lasange, one with brown rice lasagna noodles and one with zucchini & eggplant as the noodles. They were both amazing but the zucchini/eggplant noodle one definitely felt a bit lighter afterwards.
I varied a few different cheeze recipes to create the fillings.
Let me know if you try this, if you change it up and how you liked it!
Xo Janine
P.S. if you are interested in transitioning to a Vegan diet & /or looking for more delicious Vegan recipes and a loving supportive community then please come join my private Facebook Group “Becoming Vegan with Janine Fournier” !
Double Cheeze Vegan Lasagna Recipe – Janine Fournier
What you Need:
For the Lasagna “Noodles”
4 Zucchini – sliced thin lengthwise
1 Large Eggplant – sliced thin lengthwise
(can use a mandolin or knife for this)
For the Sauce:
2 tbsp coconut oil
1 can or jar of your favourite spaghetti sauce
1 small can of crushed tomatoes
1 small onion diced
1 lb of mushrooms
1 garlic clove, minced
4 tsp dried oregano
2 tsps dried basil
Sea salt & Pepper to taste
For the Cashew Cheese:
2 Cups raw cashews soaked in water (1 or more hours)
4 tbsp nutritional yeast
1 garlic clove
1 tsp turmeric
¼ cup lemon juice
sea salt to taste (1/4 tsp)
For the macadamia nut cheese:
1.5 cups of raw macadamia nuts – soaked in water (4 hours or more)
1/2 cup water
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1 clove garlic minced
3/4 teaspoon salt
2 tablespoons fresh parsley minced
Directions:
1. Preheat oven to 350 degrees
- Heat coconut oil in a sauce pan. Add onion and sautee until see through. Add the garlic and mushrooms and sautee for another 5-10 minutes. Add the sauce, the basil & oregano and salt and pepper to taste. Simmer on medium heat for 10-20 minutes.
- Combine all ingredients for the cashew cheese in a food processor and blend until smooth. If you do not have a food processor, you can use a blender.
- Combine all ingredients for the macadamia nut cheese except for the parsley in a food processor, purée macadamia nuts, water, lemon juice, olive oil, garlic, and salt for 1 minute. Scrape down sides and purée another minute until light and fluffy. Transfer to a bowl and fold in parsley.
- Lightly cover bottom of 9×12-inch baking dish with sauce to prevent the “noodles” from sticking.
Arrange a layer of zucchini noodles and top with a quarter of the remaining sauce.
Spread a third of the macadamia ricotta over zucchini and then half of the cashew cheese sauce.
Place a layer of the eggplant noodles over top of the bottom layer. Spread ¼ more of the sauce over top of the eggplant. Add remaining macadamia ricotta and cashew cheese sauce on top.
Place last layer of zucchini noodles on top and spread the remaining sauce over top.
Cover with foil.
Place baking dish on a sheet pan to catch any drips in oven and bake for 30 minutes.
Remove foil and bake an additional 20 minutes until sauce bubbles. Cool for 15 minutes. (Optional: Garnish with nutritional yeast)
ENJOY!!♥
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