Messy, “cheesy” and full of perfectly layered, plant-forward goodness, this lasagna is great for everything from casual family dinners to serving at your next get-together. Green lentil noodles, vegan-friendly cheese and cherry tomatoes are covered in a “meaty” walnut sauce that’ll have everyone licking their plates clean. Plus, since this dish is free from gluten, dairy and soy, it’s a great choice for serving to those with a variety of dietary preferences.
Lasagna with Walnut “Meat” Sauce
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 10
Calories 304 kcal
Ingredients
Vegan “meat” sauce
- 1/4 cup sun dried tomatoes
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw walnuts
- 1/3 cup chili beans such as kidney beans, black beans and/or pinto beans
- 2 Tbsp. SunButter Natural Sunflower Seed Butter
- 1/3 cup chickpeas
- 3 Tbsp. Nutiva Hemp Seeds
- 1 Tbsp. Nutiva Organic Avocado Oil
- 1/2 head cauliflower shredded
- 1-1/2 cups (2.5 oz.) shiitake or baby portobello mushrooms shredded
- 2 carrots peeled and shredded
- 1 small yellow onion peeled and shredded
- 1 small beet shredded
- 3 tsp. garlic minced
- 1/2 tsp. Redmond Real Salt Ancient Sea Salt
- 1/4 tsp. black pepper
- 1 Tbsp. Bragg Liquid Aminos
Lasagna
- 1 box Explore Cuisine Organic Green Lentil Lasagna
- 1 bag vegan cheese
- 1/2 cup fresh basil
- 1/2 cup cherry tomatoes sliced in half
- 1 jar (32 oz.) Rao’s Homemade Sauce
Instructions
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Preheat oven to 400 degrees F.
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In food processor, combine sundried tomatoes, pumpkin seeds, walnuts, beans, sunflower seed butter, chickpeas and hemp seeds until well combined (small chunks are fine). Set aside.
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In large frying pan over medium-high heat, add avocado oil. Cook cauliflower, mushrooms, carrots, onion, beet, garlic, salt and amino acids until moisture has evaporated and vegetables are cooked, about 7 minutes.
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Stir in walnut “meat.” Continue cooking 1 minute.
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On bottom of baking tray, place 8 tablespoons sauce. Lay lasagna sheets over sauce in single layer; top with 5 tablespoons sauce so noodles are completely covered in layer of sauce. Sprinkle on vegan ground “meat.” Next, add about 1/2 cup cheese and some cherry tomatoes. Repeat step to create second layer.
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For the third layer, include only sauce, cheese and cherry tomatoes. Sprinkle fresh basil over top. Bake 35 minutes, until lasagna is cooked through.
Recipe Notes
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Nutrition Facts
Lasagna with Walnut “Meat” Sauce
Amount Per Serving
Calories 304
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g10%
Sodium 557mg23%
Potassium 617mg18%
Carbohydrates 29g10%
Fiber 6g24%
Sugar 7g8%
Protein 12g24%
Vitamin A 2185IU44%
Vitamin C 19mg23%
Calcium 49mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.