Name: Vegan Vegetable Lasagna
Total time: 2 h 25 min
Ingredients: 1 (28-ounce) can crushed tomatoes; 1 (14.5-ounce) can diced tomatoes , drained; ¼ cup chopped fresh basil; 3 tablespoons extra-virgin olive oil; 2 garlic cloves , minced; 1 teaspoon organic sugar; ½ teaspoon salt; ¼ teaspoon red pepper flakes; 8 ounces cauliflower florets , cut into ½-inch pieces; 1½ cups raw cashews , chopped; Salt and pepper; ¼ cup extra-virgin olive oil; 1 tablespoon chopped fresh basil; 1 pound eggplant , peeled and cut into ½-inch pieces; 1 pound white mushrooms , trimmed and sliced thin; 3 tablespoons extra-virgin olive oil; 1 garlic clove , minced; Salt; 1 pound zucchini , cut into ½-inch pieces; 12 no-boil lasagna noodles; 1 tablespoon extra-virgin olive oil; 1 tablespoon chopped fresh basil

Vegan Vegetable Lasagna

By Nicole Konstantinakos

Published on November 5, 2019

Time

2 hours, plus 25 minutes cooling

Yield

Serves 8 to 10

Ingredients

Tomato Sauce

1 (28-ounce) can crushed tomatoes 1 (14.5-ounce) can diced tomatoes, drained¼ cup chopped fresh basil 3 tablespoons extra-virgin olive oil 2 garlic cloves, minced1 teaspoon organic sugar ½ teaspoon salt ¼ teaspoon red pepper flakes

Filling

8 ounces cauliflower florets, cut into ½-inch pieces1½ cups raw cashews, choppedSalt and pepper ¼ cup extra-virgin olive oil 1 tablespoon chopped fresh basil

Vegetables

1 pound eggplant, peeled and cut into ½-inch pieces1 pound white mushrooms, trimmed and sliced thin3 tablespoons extra-virgin olive oil 1 garlic clove, mincedSalt 1 pound zucchini, cut into ½-inch pieces

Lasagna

12 no-boil lasagna noodles 1 tablespoon extra-virgin olive oil 1 tablespoon chopped fresh basil

Before You Begin

Be sure to let the lasagna cool for the full 25 minutes. Not all no-boil lasagna noodles are vegan, so check ingredient lists carefully.

Instructions

for the tomato sauce

Process tomatoes, basil, oil, garlic, sugar, salt, and pepper flakes in food processor until smooth, scraping down sides of bowl as needed, about 30 seconds. Transfer sauce to bowl and set aside. (Sauce can be refrigerated for up to 1 day.)

for the filling

Bring 3 quarts water to boil in large saucepan. Add cauliflower florets, cashews, and 2 teaspoons salt and cook until cauliflower is very soft and falls apart easily when poked with fork, about 20 minutes. Drain cauliflower mixture in colander and let cool slightly, about 5 minutes.

Process cauliflower mixture, 3 tablespoons oil, and ¼ cup water in clean, dry food processor until smooth, scraping down sides of bowl as needed, about 2 minutes (mixture will be slightly grainy). Season with salt and pepper to taste. Transfer ¼ cup mixture to bowl and stir in remaining 1 tablespoon oil and basil; set aside for topping. (Mixtures can be refrigerated for up to 3 days.)

for the vegetables

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Toss eggplant and mushrooms with 2 tablespoons oil, garlic, and ½ teaspoon salt in bowl, then spread on rimmed baking sheet. Toss zucchini with remaining 1 tablespoon oil, and ¼ teaspoon salt in now-empty bowl. Roast eggplant-mushroom mixture until beginning to wilt, about 15 minutes. Remove sheet from oven, stir zucchini into vegetables, and continue to roast, stirring occasionally, until mushrooms are lightly browned, eggplant and zucchini are tender, and most of juices have evaporated, 15 to 20 minutes. Set aside. (Cooked vegetables can be refrigerated for up to 1 day.)

for the lasagna

Adjust oven rack to middle position and heat oven to 375 degrees. Grease 13 by 9-inch baking dish. Spread 1⅓ cups tomato sauce over bottom of dish. Arrange 4 noodles on top. Spread half of cauliflower filling over noodles, followed by half of vegetables. Spread 1⅓ cups tomato sauce over vegetables. Repeat layering with 4 noodles, remaining cauliflower filling, and remaining vegetables. Arrange remaining 4 noodles on top, and cover completely with remaining tomato sauce.

Cover dish with aluminum foil and bake until edges are bubbling, 45 to 50 minutes, rotating dish halfway through baking. Dollop lasagna evenly with 8 to 10 spoonfuls of reserved cauliflower topping, and let cool for 25 minutes. Drizzle with oil, sprinkle with remaining 1 tablespoon basil, and serve.