Vegan Lasagna with Spinach Pesto and Walnut “Sausage” (Can be made gluten-free)

Dec 15, 2016

Two little twin boys lying in autumn leaves in colorful clothing. Happy siblings kids having fun in autumn forest or park on warm fall day. With hats and scarfs

Now that the New Year is here, why not try something new and delicious! This is one of our ALL-TIME favourite recipes. This twist on lasagna will for sure be a crowd pleaser.

Note: This recipe contains nuts.

Serves 6, Ingredients:

-1 package of lasagna sheets (substitute Gluten-Free Lasagna to make this gluten-free)

-2 Medium-sized Tomatoes

-2 Jars of marinara sauce

-Mixed Vegetables (see below for recipe)

-Spinach Pesto (see below for recipe)

-Cashew Cheese (see below for recipe)

-Walnut Sausage (see below for recipe)

-Mixed Vegetables

-2 Tablespoons of Extra Virgin Olive Oil

-1 Small Container of Sliced cremini mushrooms

-1 Small Yellow Onion (cut into ½ “ dice)

-Half a bulb of fresh fennel (cut into ½“ dice)

-1 Medium Zucchini (cut into ½“ dice)

-Handful of Fresh Basil (chopped)

-1 Teaspoon of Italian Spices

-2 Cloves of Fresh Garlic (minced)

-Salt to taste

Directions:

1. Add Olive Oil and garlic to a saute pan and cook on medium heat for 30 seconds

2. Add all the chopped vegetables and cook for 5-6 minutes until the vegetables are cooked but not mushy

3. Add in the basil, Italian spices and salt

4. Cook for 1-2 minutes then put aside

Spinach Pesto

-2 Cloves of Fresh Garlic (minced)

-3 Cups of Fresh Spinach

-1/3 Cup of Extra Virgin Olive Oil

-1/2 Cup of Walnuts, soaked in water at least 6 hours, drained and dried

-1/2 Lemon, juiced

1. With food processor running, drop in garlic.

2. Add remaining ingredients and process until a paste is formed. Put into a bowl and set aside.

Cashew Cheese

-¾ Cup Cashews, soaked overnight, drained

-1 Clove of Fresh Garlic (minced)

-1 Teaspoon Lemon Juice

Pinch of Salt and Pepper

1. Place all ingredients in food processor

2. Pulse until a cottage cheese texture is achieved. Add a little water if necessary. Put into a bowl and set aside

Walnut Sausage

-2 Cups Walnuts, soaked for at least 6 hours in the fridge, drained and rinsed

-1 Teaspoon of Dried Sage

-1 Teaspoon of Dried Thyme

-1 Teaspoon of Fresh Rosemary, finely chopped

-2 Tablespoons of Tamari sauce or 1 ½ Tablespoons of Soy Sauce

Salt and Pepper to taste.

1. Place all ingredients in food processor.

2. Pulse until a crumbly texture is achieved. Put into a bowl and set aside.

Directions:

Pre-heat your oven to 375 degrees. Grease the lasagna tray with olive oil (this will prevent the lasagna from sticking). Put a layer of marinara sauce on the bottom. Layer the Vegetables, Pesto, Cheese and Sausage. Repeat steps 3 & 4 one more time then top with another layer of lasagna sheets. Cover the lasagna with a thick layer of marinara sauce. Cover and bake for 40 minutes. Enjoy!!

This dish is perfect for a big family and makes for delicious leftovers. Why not try a cottage rental in Muskokavacation rentals in Nova Scotia, or even try renting a chalet in the Laurentians, to make this recipe with the whole family. There’s a plate waiting for you at our table. Don’t forget to include CanadaStays on your guest list.


Categories:   Travellers  

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