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Wholistic Oasis Blog - Flavorful Vegetable Lasagna Recipe

Flavorful Vegetable Lasagna

Wholistic Oasis, Becky WittBecky Witt
Course Main Course
Cuisine Italian

Ingredients
  

  • 1 lb ground grass-fed and grass-finished beef omit beef to make vegan
  • 1 medium onion - chopped
  • 2 garlic cloves - minced
  • 1 jar of your favorite organic tomato sauce
  • 15 oz. can organic crushed tomatoes
  • 6 oz. cans organic tomato paste
  • 1/2   cup filtered water
  • 2 tbsp coconut palm sugar
  • 2 tsp pink salt - divided
  • 3 tsp organic Italian seasoning - divided
  • 1.5 tsp organic dried basil leaves - divided
  • 1/4 tsp ground black pepper
  • 1/4 cup minced fresh flat-leaf parsley - divided
  • Cashew Cheese
  • Thinly sliced organic zucchini, organic yellowsquash, organic eggplant and organic portabella mushroom caps – 1 of each, depending on their size, sometimes best to get 2 zucchinis (these will be ournoodles)

Cashew Chesse Ingredients

  • 1 –11/2 cups organic raw cashews soak in hot water for at least an hour and up to 24 hours
  • 5 tbsp nutritional yeast 
  • 1 clove of organic garlic (crushed)
  • 2 tbsp freshly squeeze lemon juice of 1 whole lemon
  • 1 tsp pink salt
  • 2 tbsp organic dried oregano
  • pinch of black pepper
  • 5 tbsp nut milk of your choice add more for thinner consistency
  • 1 tbsp olive oil
  • 1 tbsp raw honey

Instructions
 

Cashew Cheese

  • Add all ingredients into a blender and blend until smooth, spreadable consistency. *Best to use organic whenever possible

Instructions for Preparing & Cooking

  • Preheat oven to 400 degrees F.
  • Add organic beef to a large skillet over medium-high heat, breaking it apart with a wooden spoon. Add the onion and garlic. Cook until meat is browned, about 6-8 minutes. Drain the fat from the meat. Return the meat to the skillet. (Omit beef and this step to make vegan).
  • Add the organic tomato sauce, organic crushed tomatoes, organic tomato paste, coconut palm sugar, 1 teaspoon pink salt, 2 teaspoons Italian seasoning, 1 teaspoon basil, and the black pepper. Stir until well combined. Cover and simmer the sauce for 15 minutes. Stir in 2 tablespoons of the minced parsley. Combine meat with tomato sauce (if using meat). Add the water if too thick.
  • Thinly slice 1 or 2 zucchini, 1 yellow squash, 1 eggplant, and 1 portabella mushroom cap.
  • Assemble the lasagna. In a 13x9 inch baking dish, layer vegetables rotating between all 4 kinds, add a layer of cashew cheese sauce as to cover the vegetables, add a thin layer of meat/tomato sauce. Layer sliced vegetables once again rotating between zucchini, yellow squash, eggplant and mushroom. Repeat with cashew sauce and tomato/meat sauce and the vegetable layers until baking dish is ¾ full. End with a layer of cashew cheese and then tomato sauce.
  • Bake for 45 minutes with no foil.
  • Allow lasagna to cool for 20 minutes before serving.