I've always found that a good vegetarian lasagna always pleases a table seated with a mix of vegetarians and carnivores. Why not take it a step further and make the whole thing dairy-free? Those who have tried offerings from my kitchen need no convincing that vegan creations are every bit as delicious as their vegetarian counterparts, and certainly even those who still consume meat will find nothing amiss.
This might be a new favorite way to serve up lasagna. I admit there was a time when I couldn't imagine eating this popular dish without cheese. As it turns out, one does not have to resort to soy cheese, but instead can produce a protein rich and very satisfying meal using cashews as a substitute for the cheese. Loaded up with all kinds of vegetables, lovingly smothered in a rich tomato sauce, complete with the cashew Bechamel and topped with a vegan almond Parmesan cheese, guests might be going for seconds despite a full tummy.
|Vegetarian Lasagna with Chunky Tomato Sauce and Cashew Bechamel|
|Recipe by Lisa Turner|
Published on November 11, 2016
Sumptuous all-vegan lasagna loaded with vegetables, smothered with a rich tomato sauce and creamy cashew Bechamel sauce, and topped with a vegan almond and cashew Parmesan.
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Other pasta dishes to enjoy from Lisa's Vegetarian Kitchen:
Pasta Shells with Roasted Vegetables and Black Olives
Lemony Pasta with Broccoli and Chickpeas
Brussels Sprouts Lasagna
Vegetarian Mushroom and Spinach Lasagne