Vegan Lasagna with Impossible Ground, Cashew Cream Bechamel, and Dairy-Free Dreams
Indulge in the ultimate comfort food with this elegant and indulgent vegan lasagna! Layers of pasta, savory impossible ground, and a rich and creamy cashew cream bechamel come together to create a dish that's both satisfying and dairy-free. And while it may be a bit of a splurge, it's worth it for the luxurious flavor and texture. So why not treat yourself to a gourmet meal and try this recipe today? Your taste buds will thank you, and you won't even miss the dairy!
Equipment
- 13x9 in. pan
- Veggie peeler
Ingredients
For the Impossible "Ragù":
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 package 12 oz Impossible Ground
- 1 28 oz can crushed tomatoes
- 1/2 cup dry red wine
- 1 8 oz. jar of marinara
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
For the Cashew Cream Bechamel:
- 1 cup raw cashews soaked for at least 4 hours or overnight
- 2 cups unsweetened plant-based milk
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
For the Dairy-Free Ricotta:
- 1/2 block extra-firm tofu drained and pressed
- 8 oz. Dairy Free Ricotta I use the kite hill brand
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
For the Lasagna:
- 1 package of lasagna noodles choose no-cook!
- 1 large or 2 small zucchini peeled into ribbons
- Fresh basil or mint leaves for garnish (optional)
Instructions
- Prepare the Impossible "Ragù": Heat olive oil in a large pan. Sauté onion until softened, then add garlic and cook for another minute. Add Impossible Ground and cook, breaking it up with a spoon, until browned. Stir in crushed tomatoes, 4 oz. of the marinara sauce, red wine, oregano, thyme, salt, and pepper. Bring to a simmer and cook for 15 minutes, allowing the flavors to meld.
- Craft the Cashew Cream Bechamel: Blend soaked cashews, plant-based milk, nutritional yeast, olive oil, Dijon mustard, garlic, salt, and pepper until smooth and creamy.
- Whip Up the Dairy-Free Ricotta: Crumble tofu into a food processor. Add nutritional yeast, olive oil, lemon juice, oregano, salt, and pepper. Blend until smooth and fluffy.
- Assemble the Lasagna Masterpiece: Preheat oven to 375°F (190°C). Grease a 9x13 baking dish. Spread a thin layer of "ragù" on the bottom. Top with zucchini ribbons, lasagna noodles, then dollop with cashew cream sauce and dairy-free ricotta. Repeat, layering "ragù", zucchini, noodles, cashew cream, and ricotta until the dish is full, ending with a layer of marinara sauce and sprinkle of preferred seasoning and herbs.
- Bake to Perfection: Cover the lasagna with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, or until bubbly and golden brown. Let cool slightly before serving.
- The Grand Finale: Garnish with fresh basil or mint leaves and prepare for a standing ovation! Every bite of this plant-powered lasagna is a testament to the magic of creative ingredients and delicious ingenuity. It's a dish that will leave everyone, vegan or not, wanting more.
Notes
Tips and Tricks:
- Want extra veggies? Double the zucchini or sneak in chopped spinach or mushrooms with the "ragù."
- Needing extra protein? Double the Impossible beef or the tofu when making the ricotta alternative.
- Make it ahead! Lasagna tastes even better the next day. Assemble and refrigerate overnight, then bake before