Cashew Cream Lasagne
- Servings : 6-8
This lasagna has a rich, creamy and cheese-like filling; your guests might ask if it is really vegan. It can be assembled, covered with foil, and refrigerated several hours before baking.
Ingredients
- 5 cups Zucchini-Tomato Sauce for Pasta
- Béchamel Sauce (see below)
- Tofu filling (see below)
- 1 pound of dried lasagna noodles
Béchamel Sauce:
- 4 1/2 tablespoons olive oil
- 6 tablespoons flour
- 2 1/2 cups soy milk (do not use nonfat)
- 1 clove garlic (quartered)
- 1/4 teaspoon nutmeg
- sea salt
- ground pepper
Tofu Filling:
- 2 cups of cashews
- 2 cloves of garlic
- two 12-ounce packages of silken tofu (such as the firm Mori-Nu variety)
- juice of half a lemon
- 1 tablespoon olive oil
- 2 teaspoons nutritional yeast
Directions
Béchamel Sauce Preparation:
Step 1
Warm soy milk in a small sauce pan. In a medium sauce pan, heat olive oil over low heat. Gradually whisk in flour, spoonful by spoonful. Continue to whisk for 2 minutes or so.
Step 2
Slowly pour in heated soy milk, whisking all the way. When mixture is smooth, add garlic, nutmeg, and salt and pepper to taste.
Step 3
Cook over low heat for about 20 minutes, stirring frequently until thick.
Tofu Filling Preparation:
Step 1
Grind cashews and garlic finely in a blender or food processor. Add all other ingredients (gradually if using a blender; at once if using a food processor) and process until smooth. The mixture should have the consistency of ricotta cheese.
Lasagna:
Step 1
Heat oven to 350°F.
Step 2
Boil lasagna noodles for 6 minutes in salted water. Be very careful to not let them stick. Rinse well in cold water after draining.
Step 3
Spread a small amount of Zucchini-Tomato Sauce on the bottom of a large baking dish. Place a layer of noodles on top. Spread a thick layer of tofu filling on the noodles. Pour a layer of béchamel sauce and spread evenly over the filling. Spread Zucchini-Tomato Sauce over this and cover with another layer of noodles.
Step 4
Repeat steps until all of the ingredients are used and you can finish with a light layer of Zucchini-Tomato Sauce. Cover with foil and bake for about 45 minutes.
Step 5
Increase oven temperature to 375 °F after 25 to 30 minutes of the overall baking time.
Recipe Source:
Dining with Friends
Reprinted with permission from the author, Priscilla Feral.
Photograph © Wanda Embar.
