by Holladay Allen
Native Foods Cafe
Birthday Garfield the Cat! One
thing Garfield and I have in common, besides a propensity for lounging, is a
love of all things pizza and lasagna.
My love is solely focused on vegan versions of the two, while I am quite
sure that Garfield would happily devour any kind put in front of him.
Native Foods Cafe vegan restaurant uses this image courtesy of You Bent My Wookie
So in honor of my feline friend, I have
searched for a new lasagna recipe to share with the world (I have posted a few
lasagna recipes on this blog in the past). I came across this recipe on 86 Lemons and changed it just a
bit…. So thank you to Livvy for an amazing vegan lasagna recipe! I doubled the ricotta in the recipe,
cause I like it cheesy, but I don’t think it is necessary. The lemon basil is a pronounced flavor,
so you don’t need too much.
Garfield's Favorite Vegan Lasagna
make the cheese:
¼ cup water
fresh lemon juice
½ cup nutritional
½ tsp salt
ground black pepper
TBSP Dijon mustard
4 garlic cloves, peeled
fresh basil leaves
cup raw cashews, soaked in hot water for 30 mins, or room temp overnight
Place all ingredients in a blender.
Then blend until completely smooth and creamy… and green!
prepare the lasagna:
garlic cloves, minced
cup sliced mushrooms
large red pepper, chopped
& pepper to taste
3 cups tomato pasta sauce
box rice lasagna noodles, no boiling required
1 recipe Lemon
oven to 400°F.
Now, if you have a really large saute pan, you can saute all the veggies together. I do not, so I did them in batches.
onion and garlic in a bit of water over low-medium heat for 5 minutes. Then add the zucchini and saute until a light golden brown. Season with salt and pepper and remove from heat.
Saute the peppers and mushrooms in a bit of water over low-medium heat for 7 minutes.
Add spinach and sauté for a minute more until spinach wilts. Season with salt and pepper and remove from heat.
about a cup or so of pasta sauce into a 9×13 pan and spread it evenly. Add
a layer of noodles, then half the Lemon Basil Cheese Sauce…
Then half the
vegetables… and repeat
layers of pasta sauce, noodles, cheese sauce, and veggies. Add another layer of
pasta sauce, then sprinkle shredded cheese on top.
with foil and slice a few small vents using a sharp knife. Bake for 40-45
minutes. Remove foil and broil for a few minutes until golden and bubbly.