Vegan-ish Lasagna

I always say the most important thing I have in my home is the people I have in it, and the center of my home is the kitchen. I love cooking for friends, family and anyone who comes in the door. This recipe comes from a friend but has been adopted through the years, in fact, I never make it exactly the same way! We call it vegan-ish lasagna because it’s bones are vegan but I add italian sausage (you can use vegan alternatives), anchovies and a brush of cheese at the end. It’s creamy, delicious, and unexpected. Cashew cream and pumpkin in a lasagna? Trust me. Yes!

This recipe is the version for completely homemade, but if you want a pared down version store bought marinara and cashew cream will do just fine!

Looking for a helpful visual aide? Check out the video below the recipe!

Marinara Sauce Ingredients:

3 Peppers

2 Yellow Onions

3-5 cloves of garlic to taste

1 can of pomodorini tomato

1 can cherry tomatoes

1 Jar of roasted red peppers

1 can of Sun dried tomatoes in oil

1 large can of finely chopped tomatoes

A stick of butter

1 can of pumpkin (This is the secret to making it so creamy and delicious!)

A teaspoon of nutmeg

2 tablespoons of balsamic vinegar

2 tablespoons of oregano

3 Bay leaves (remove before pureeing)

One cup of your favorite cooking Wine

Ground Italian Sausage or meatless alternative

Salt and pepper to taste

Directions:

Make in the InstaPot... SOOOOO easy!

Place all ingredients in the InstaPot and set for 30 mins on high. When done remove lid and bay leafs. Use a hand emulsion blender to puree until smooth. Done! 

Alternatively if you don’t have an Instapot, you can use a dutch oven instead (think big deep pot with lid such as a Le Creuset).

Add oil then saute onions and garlic with salt over med heat until onions are translucent. Add sausage, break up and down. Add all other ingredients and simmer of med-low heat for 45-60 mins. Remove the bay leaf and puree with hand emulation blender. 

Cashew cream ingredients

1 bag of cashews, enough to fill a sauce pan

1 can of Anchovies

2 tablespoon Braggs liquid aminos

2-3 Tbs Lemon juice

¼-½ Cup Nutritional yeast

2 Tbs Dijon mustard

2 Tbs Mayo

2-3 Tbs Pesto

White Pepper to taste

Salt to taste

1  small onion cooked til translucent

3-4 cloves cooked with onions

Directions:

Boil cashews in water until soft. Then add cashews into a blender or food processor and begin to blend, fold in the rest of ingredients as you go and blend until creamy!

Vegetable filling Ingredients

3 eggplants

Olive oil

2 packages of Mushrooms, any kind you like

A bag of Spinach

½ stick of butter

3 Peppers

1 Onion

Salt to taste

Directions:

Slice eggplant and sauté in a pan over medium heat

Brush eggplant with olive oil and salt to taste

Sauté onions, peppers and mushrooms in a pan over medium heat

Create vertical layers of eggplant then cashew cream, marinara and vegetables alternating in a baking dish

Top with cheese to taste

Bake in oven at 400 degrees until cheese is melted and warmed through

Enjoy!

Looking for a visual aide, check out the video below!