Rustic No Bake Lasagna
This no bake no boil vegetable lasagna is made over the stove and will blow your mind away!
Ingredients
Sauce
- olive oil
- 1 medium onion chopped
- 1 tbsp balsamic vinegar
- 3 cloves garlic minced
- 3 cups tomato sauce
- 1 tsp dried thyme
- 1 tsp rosemary
- 1 tsp oregano
- salt & pepper
lasagna
- 4-5 lasagna sheets
- 1/2 zucchini thinly sliced
- 1 cup mushroom slices
- 1-2 cups julienne leafy greens (swiss chard, kale or spinach)
cashew cream
- 1 cup raw cashews
- 1.5 cup hot water
- 1 cup shredded vegan cheese
Instructions
Prepare the sauce
- Heat up a few tablespoons of olive oil in a shallow frying pan. Add 1 large chopped onion, few cloves of garlic minced.
- Add a few tablespoons of balsamic vinegar and stir. When the onions start to be translucent, stir in a 3 cups of your favorite tomato sauce and 2 cups of water.
- Season with salt, pepper, Italian herbs (thyme, oregano, rosemary).
Make cashew cream
- Blend 1 cups of cashews with 1 cups of hot water, 1 tsp salt, pepper and 2 tbsp olive oil.
Make the lasagna
- Take 4-5 lasagna sheets and break each into 3 smaller pieces and add to the pan.
- Push them down into the sauce. Cover and simmer for 10-12 minutes.
- Check after 5 minutes, stir and add some water if needed. There should be enough liquid in the pan at all times so that the noodles can cook.
- Add thin slices of vegetables zucchini, squash, or mushrooms.
- Push them down so that they are covered by the sauce.
- Cover and continue to simmer for 5 minutes.
- Stir in the cashew cream, shredded vegan cheese and julienned leafy greens.
- Cover and simmer for another minute. Taste and season if needed.
- Serve with a nice green salad and some French bread.