Vegan Vegetable Lasagna

Name: Vegan Vegetable Lasagna
Yield: Serves 8 to 10
Ingredients: 1 , (28-ounce) can crushed tomatoes; 1 , (14.5-ounce) can diced tomatoes, drained; ¼ cup, chopped fresh basil; 3 tablespoons, extra-virgin olive oil; 2 , garlic cloves, minced; 1 teaspoon organic, sugar; ½ teaspoon, salt; ¼ teaspoon, red pepper flakes; 8 ounces, cauliflower florets, cut into ½-inch pieces; 1½ cups, raw cashews, chopped; , Salt and pepper; ¼ cup, extra-virgin olive oil; 1 tablespoon, chopped fresh basil; 1 pound, eggplant, peeled and cut into ½-inch pieces; 1 pound, white mushrooms, trimmed and sliced thin; 3 tablespoons, extra-virgin olive oil; 1 , garlic clove, minced; , Salt; 1 pound, zucchini, cut into ½-inch pieces; 12 , no-boil lasagna noodles; 1 tablespoon, extra-virgin olive oil; 1 tablespoon, chopped fresh basil

39 comments

How could we develop a stick-to-your-ribs vegan vegetable lasagna if a good one features layer upon layer of cheese?

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

SERVES8 to 10

TIME2 hours, plus 25 minutes cooling

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

WHY THIS RECIPE WORKS

We tested our way through dairy-free béchamel sauces (pasty and off-tasting), tofu-based fillings (strong soy flavor), and vegan mozzarella-style cheeses (artificial taste and plasticky texture), and we found that our winning combination of...

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