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+ servings

Vegan Lasagna with home made vegan mozarella, tomato sauce, mushrooms and eggplant

Servings: 6 Servings
Author: Lisa & Erik

Ingredients

  • Vegan cheese 
  • 1 cup of cashew nuts soaked overnight
  • 2 cups of water
  • 1/2 cup tapioca flour creates consistency
  • 2 tablespoons nutritional yeast berried, creates flavor
  • 2 teaspoon apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon garlic powder

Tomato sauce

  • 1/2 finely chopped red chili
  • 5 finely chopped garlic cloves
  • 1 tablespoon cooking oil
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 1 sprig of thyme or 1/2 tablespoon dried
  • 1 sprig of oregano or 1/2 tablespoon dried
  • 1 tablespoon apple cider vinegar
  • 2 cans of crushed tomatoes
  • 1/2 teaspoon of sugar
  • S & P

Lasagna filling

  • 15 lasagna plates make sure they are vegan
  • 1 eggplant 250 grams of mushrooms
  • 50 grams of cherry tomatoes
  • Some fresh basil

Instructions

  • Lasagna may not be the dinner you swing together at a moments notice. But when it's finished it's well worth the wait. Sit back around the dinner table and enjoy!
  • If you forget to soak the cashew nuts overnight, you can also cook them in water for about 5 minutes. Then they also soften.
  • Pour cashew nuts and other ingredients for the vegan cheese in a mixer or in a bowl if your using a hand blender. Mix until the cashew nuts begin to mix with the water and the other ingredients. Pour into a saucepan and heat to medium temperature. When it begins to get firm, you stir around at the bottom of the saucepan with wooden spoon. After a few minutes you get t a delicious sticky and cheesy texture. Set aside and allow to cool.
  • Finely chop the chili and the garlic cloves. Fry in a medium-sized saucepan with some cooking oil.Add tomato puree, bay leaves, thyme and oregano. Fry for a few seconds. Then add the apple cider vinegar and allow to boil into the mixture. Then add the crushed tomatoes, sugar and let it simmer.
  • Boil the lasagna plates.
  • Chop the mushrooms and eggplant and fry until they get a nice golden color.
  • Set the oven to 225 degrees celsius/440 Farenheit. Assemble the lasagna in an oven-proof form. Start with the tomato sauce. Then the lasagne plates, tomato sauce, the vegan mozarella, eggplant and mushrooms. Finish with a layer of lasagne plates, tomato sauce, vegan cheese and top it of with cherry tomatoes. Bake in the oven for about 25-35 minutes. Watch it so that it does not burn.