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Soy-Free Vegan Lasagna with Cauliflower Bolognese

Soy-free Vegan Lasagna #vegan #lasagna
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Lasagna is the ultimate comfort food – rich, cozy, and always satisfying. This vegan lasagna recipe takes the classic Italian favorite and gives it a healthy, plant-based twist. Instead of tofu, soy, or store-bought vegan cheese, it’s made with a hearty cauliflower bolognese and a silky cashew cream sauce. The result is a wholesome, protein-packed vegetable lasagna that’s completely soy-free, oil-free, and can easily be made gluten-free.

Ingredients

Cauliflower Filling

  • 3/4 cup almonds (100 g)
  • 3 tbsp sun-dried tomatoes, chopped (20 g)
  • 1 medium head cauliflower (approx. 500 g)
  • 1 onion
  • 3 garlic cloves
  • 2 carrots
  • 2 cans chopped tomatoes (400 g each)
  • 1 cup tomato purée (250 g)
  • 1 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp paprika
  • 1 tsp salt

Cashew Béchamel

  • 3/4 cup cashews (100 g)
  • 2 tbsp nutritional yeast
  • 2-3 tsp lemon juice
  • 1/2 cup water
  • salt and pepper to taste
  • 9 (whole grain) lasagna sheets

Instructions

  1. Soak the cashews in hot water and put aside.

Cauliflower Filling

  1. Process the almonds and the sun-dried tomatoes in a food processor until a coarse meal forms. Repeat with the cauliflower, but avoid overprocessing to keep the texture a little chunky. Then mix everything together.
  2. Mince the garlic and onion and chop the carrot into small chunks. Heat a bit of water in a large pan and sautée the garlic, onion and carrots for a few min until the onion is translucent.
  3. Add the almond-cauliflower mixture, stir and cook for 4-5 min.
  4. Now add herbs and spices, as well as all tomatoes, including the tomato purée. Mix well und cook covered for 10 min at low to medium heat. Stir in between and add more spices to taste.
  5. In the meantime, pre-heat the oven to 175 °C (350 °F).

Cashew Béchamel

  1. For the cashew béchamel, drain the soaked cashews and blend together with the remaining ingredients until creamy. Season with salt and pepper.

To Assemble

  1. In a large casserole dish, add a bit of the cauliflower mixture to cover the bottom. Top with a layer of lasagna noodle sheets. Add a layer of cauliflower filling and a bit of the cashew sauce and repeat until everything is used up.
  2. Bake the lasagna for about 30 min in the pre-heated oven.
  3. Let the lasagna cool for 5-10 min before serving.

Find it online: https://www.veggiejam.com/english/soy-free-vegan-lasagna-with-cauliflower-bolognese/