- October 21, 2018 at 1:11 am #392420
Lasagna with Cashew White Sauce
1/2 onion, diced
4 cloves garlic minced
2 tbs olive oil
10-pz box frozen spinach, thawed and pressed to remove moisture
1/2 tsp salt
1 block firm tofu, crumbled
3/4 cup cashew butter or almond butter
2 cups soy milk
1 tbs miso
1 tbs soy sauce
2 tbs lemon juice
2 tbs nutritional yeast
2 tsp onion powder
12-oz pkg lasagna noodles
Sauté the onion and garlic in olive oil until soft, about 4–5 min.
Add spinach and salt, stirring to combine well and cooking just until spinach is heated through.
Add crumbled tofu and mix well.
Allow to cool completely.
In a small saucepan over low heat, combine the cashew or almond butter, soy milk, miso, soy sauce, lemon juice, nutritional yeast, and onion powder until smooth and creamy.
Prepare the lasagna noodles according to package instructions, if needed, and preheat oven to 350°.
In a lightly greased lasagna pan, place a thin layer of the white cashew sauce and then a layer of noodles.
Next, add spinach and more cashew white sauce, then a layer of noodles, continuing until all ingredients are used up. The top layer should be spinach and then sauce.
Bake for 40 min, or until done. Allow to cool for at least 10 min before serving, to allow lasagna to set.