Lasagna with Walnut "Meat" Sauce
Total time: 1 hour, 15 minutes
Serves: 10
Ingredients:
Vegan “meat” sauce
- 1/4 cup sun dried tomatoes
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw walnuts
- 1/3 cup chili beans such as kidney beans, black beans and/or pinto beans
- 2 Tbsp. SunButter Natural Sunflower Seed Butter
- 1/3 cup chickpeas
- 3 Tbsp. Nutiva Hemp Seeds
- 1 Tbsp. Nutiva Organic Avocado Oil
- 1/2 head cauliflower shredded
- 1-1/2 cups (2.5 oz.) shiitake or baby portobello mushrooms shredded
- 2 carrots peeled and shredded
- 1 small yellow onion peeled and shredded
- 1 small beet shredded
- 3 tsp. garlic minced
- 1/2 tsp. Redmond Real Salt Ancient Sea Salt
- 1/4 tsp. black pepper
- 1 Tbsp. Bragg Liquid Aminos
Lasagna
- 1 box Explore Cuisine Organic Green Lentil Lasagna
- 1 bag vegan cheese
- 1/2 cup fresh basil
- 1/2 cup cherry tomatoes sliced in half
- 1 jar (32 oz.) Rao’s Homemade Sauce
Instructions:
- Preheat oven to 400°F.
- In a food processor, combine sun dried tomatoes, pumpkin seeds, walnuts, beans, sunflower seed butter, chickpeas, and hemp seeds until well combined (small chunks are fine). Set aside.
- In a large frying pan over medium-high heat, heat avocado oil. Cook cauliflower, mushrooms, carrots, onion, beet, garlic, salt, and liquid aminos until moisture evaporates and vegetables are cooked, about 7 minutes.
- Stir in the walnut “meat” mixture and cook for 1 additional minute.
- In a baking tray, spread 8 tablespoons of Rao’s sauce on the bottom.
- Lay lasagna sheets over the sauce in a single layer. Top with 5 tablespoons of sauce, covering the noodles completely.
- Sprinkle vegan ground “meat,” about 1/2 cup cheese, and some cherry tomatoes over the sauce.
- Repeat layering (noodles, sauce, walnut “meat,” cheese, tomatoes) to create a second layer.
- For the third layer, add only sauce, cheese, and cherry tomatoes. Sprinkle fresh basil over the top.
- Bake for 35 minutes, until the lasagna is cooked through.
