Wicked Craving Wednesday: Lasagna

 

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Week 10 brought us the gift of vegan lasagna.  I’m so thankful this was a craving.  It is now a dish that will go in to rotation in our kitchen!  When I think about lasagna, I think about Garfield shoveling his face full of lasagna.  Who doesn’t love some Garfield? While lasagna has been discussed over the years in our house, we have never made it.  I feel like we were going to make it once a few years ago but there was an issue with noodles.  However, times have changed, products have changed and we know more about the wonderful world of vegan cooking.  This past week Lisa mentioned lasagna a couple of times so of course I had to make it!  She’s making a whole human – my ass can get in the kitchen and make a lasagna.

Of course, I started my research for the perfect vegan lasagna…and wouldn’t you know it…I ended up on Oh She Glows again…That girl has a recipe for everything.  And listen, I had some lukewarm feelings about lasagna going in to the preparation of this meal. Mostly because I really was never that big of a ricotta cheese fan.  But seriously, the end product was phenomenal!!!  Below is the recipe for the essential ingredient…Lemon Basil Cashew Cheeze – OMG…It’s so good on it’s own…you could slather it on a baguette and just eat that and not miss out on a thing.  I’m even thinking about making a vegan manicotti using the Lemon Basil Cashew Cheeze…

Lemon Basil Cashew Cheeze

Yield: ~1 cup

Ingredients

  • 1 cup raw cashews, soaked in water for 30 mins or overnight
  • 2 garlic cloves, peeled
  • 1/4 cup fresh lemon juice
  • 1 tbsp Dijon mustard
  • 1/4 cup vegetable broth or water (or more as needed)
  • 1.5 cups fresh basil leaves (lightly packed)
  • 1/2 cup nutritional yeast (gives the cheese flavour)
  • 3/4-1 tsp kosher salt (or to taste) + freshly ground black pepper
  • 1/2 tsp onion powder (optional)

Directions

1. Drain and rinse soaked cashews. With the food processor turned on, drop in your garlic cloves and process until chopped. Add in the rest of the ingredients and process until smooth, scraping down the bowl as needed.

Vegan Lasagna

Ingredients:

  • 454 g Box of lasagna noodles
  • 1.5 bottles of pasta sauce or use homemade marinara sauce
  • 3 garlic cloves, minced
  • 1 sweet onion, chopped (2.5 cups)
  • 2 small zucchini, chopped
  • 1 cup cremini mushrooms, sliced
  • 1 large red pepper, chopped
  • 1 large handful spinach (I think I accidentally forgot the spinach looking back, oops)
  • 2 pre-cooked veggie burgers, crumbled (optional) (Skipped this)
  • Lemon Basil Cheeze Sauce (from above)
  • Daiya cheese (as much as desired)

The directions for this recipe can be found at this link.  She has pictures and everything…even layer by layer…You totally can’t screw this up!  I swear!

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Fresh Basil From Our Garden (that I neither grew nor maintain, Thanks Kelly!)

 

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Look a Ladybug!

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So much creamy Daiya goodness….

 

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Giving me that come hither look…

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Member of the Clean Plate Club!

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5 thoughts on “Wicked Craving Wednesday: Lasagna

  1. Major props to your lady for staying vegan while pregnant. I was vegetarian for half of the pregnancy but I wasn’t getting enough protein so opted to add some meat, even though yuck.

    Like

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