No Chick’n Alfredo Lasagna
2 boxes of Chickpea Lasagna Noodles
Almond Bread Crumbs (see my recipes)
Sauce:
2 medium heads of cauliflower
½ cup raw cashews (soaked for min. 2 hours)
1 yellow onion
6 cloves garlic
4 cups broth or water
1 tbsp miso paste
¼ cup nutritional yeast
1 tbsp lemon juice
3 tsp salt
1 tbsp coconut aminos
Veggie “Chickn”:
1 lbs fresh oyster mushrooms
2 tsp parsley
1/2 tsp thyme
1/2 tsp oregano
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion granules
1/2 tsp mustard powder
Salt to taste
Vegan Ricotta and Spinach:
2.5 cups HV ricotta (see my recipes)
1 5 oz. box spinach
1 tsp garlic
½ tsp salt
Pepper to taste
Instructions:
Oyster Mushrooms:
Add mushrooms to pan on medium-high heat.
Cook until water from mushrooms begins to release. Turn heat to high.
Allow mushrooms to cook until water has cooked off and mushrooms begin to brown on some spots.
Add seasonings and a splash of broth.
Sauce:
Steam cauliflower until soft.
Saute garlic and onions in 1/4 cup of oil free vegetable broth until soft. Add more broth as necessary to prevent sticking.
Add all sauce ingredients to a blender and blend until smooth.
Spinach and Ricotta Layer:
Combine steamed spinach, vegan ricotta, garlic, salt, and pepper.
Layering:
Small amount of sauce
Noodles
Sauce and half of the oyster mushrooms
Noodles
Ricotta and spinach
Noodles
Sauce and other half of the oyster mushrooms
Noodles
Sauce
Bake at 400F for 20 mins. Top with Almond Bread Crumbs
and parsley. Enjoy!
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