I am always looking to create lighter, healthier dishes that actually satisfy comfort food cravings. And this mouthwatering veggie lasagna is one such meal! It is a perfect summer creation, which of course is suitable for any season as long as the idea of creamy, cheesy dishes excites your tastebuds!
This spinach and zucchini vegan lasagna is packed full of flavor and utterly delicious. So dense in nutrients it will empower your body AND your mind for maximum productivity throughout the day. If you are looking for 145 more recipes that do exactly that, Download The Complete Vegan Recipe Solution here.
Tastebud-Busting Spinach and Zucchini Vegan Lasagna
Place 2/3 cup cashews in a heatproof bowl. Cover with boiling water. Set aside for 1 hour to soften.
Meanwhile, using a vegetable peeler, peel sweet potato and zucchini lengthways into ribbons.
Place cauliflower, 1/2 the onion, 2 teaspoons stock powder and 1 1/2 cups water in a small saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 20 minutes or until very tender. Remove from heat. Stand for 5 minutes to cool.
Heat oil in a frying pan over medium-high heat. Add remaining onion. Cook for 5 minutes or until softened. Add garlic and thyme. Cook for 1 minute or until fragrant. Add spinach. Cook for 1 to 2 minutes or until spinach wilts. Season with salt and pepper.
Preheat oven to 200C/180C fan-forced. Grease a 4.5cm-deep, 16.5cm x 22cm (base) and 20.5cm x 26cm (top) roasting pan. Drain cashews. Transfer cashews and cauliflower mixture to a food processor or blender. Process, scraping down sides, until almost smooth.
Roughly chop remaining cashews. Place in a bowl. Add breadcrumbs and remaining stock powder. Place 1/3 of the sweet potato and zucchini, slightly overlapping, over base of prepared pan. Top with 1/2 the spinach mixture, then 2 lasagne sheets, overlapping slightly. Spoon over 1/2 the cashew mixture, spreading to cover. Top with 1/2 the remaining sweet potato and zucchini, slightly overlapping. Top with remaining spinach, then remaining lasagne sheets, overlapping slightly. Spoon over remaining cashew mixture, spreading to cover. Arrange remaining sweet potato and zucchini, slightly overlapping, on top. Spray liberally with oil.
Sprinkle breadcrumb mixture over vegetables. Cover with foil. Bake for 40 minutes. Uncover. Bake for a further 10 to 15 minutes or until golden. Stand for 10 minutes. Serve sprinkled with parsley.
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