My goal with all future lasagna, make one that is pretty! Sorry for the crappy pic, had some issues with my SD card and this is the only one I got. Oh well, next time...pretty!
You know when its 108 degrees outside, don't you just feel like turning on the oven and roasting your house up to 400 degree oven! Well I did that last week all for the sake of this beautiful little lasagna dish! Sorry the picture isn't too beautiful but I promise the taste of this dish is delightful! I used cashew cheese because I just made a fresh batch and I love the stuff! You can use cottage cheese or ricotta and get the same great taste!
I cant wait to make this again when it isn't 100 degrees out and take all night too cool down my house! Did I mention that after making this I proceeded to make a cup of hot tea, seriously I am weird!
Vegetable Cashew Cheese Lasagna
- 2 cups of spaghetti sauce
- 1 cup cashew cheese (can sub with ricotta or cottage cheese)
- 1/4 cup basil pesto
- 6 lasagna noodles (cooked according to package instructions)
- 1/2 cup of red onions, chopped
- 1/2 cup of zucchini, chopped
- 1 cup of mushrooms, chopped
- 1/4 cup green pepper, chopped
- Salt and Pepper
- Parmesan or Nutrition Yeast
- Olive Oil
Preheat oven to 450
In a skillet on medium heat, add olive oil to coat the bottom. Once heated add in your chopped red onions, zucchini, mushrooms and green pepper. Cook for about 10 minutes until the vegetables soften up. Remove from head and stir in the basil pesto to coat the vegetables. Add Salt and Pepper to taste.
I used an 8 by 8 pan because I didn't want tons of leftovers but you can adjust the sizing needs dependent upon you family! Add a little more vegetables to beef up the recipe!
Take your pan and put a thin coat of your spaghetti sauce on the bottom. Next add your lasagna layer, than some cashew cheese, than your vegetables and a small layer of sauce, contiune until you run out . I did two layers and they worked out perfectly! On the top layer do another thin layer of spaghetti sauce and than top with Parmesan cheese or nutritional yeast.
Cook for 40 minutes, cover with foil if you feel the cheese is baking too quickly. I didn't use foil because I used nutritional yeast but I probably would have if I used cheese!