Comforting and flavorful, this lasagna will have you coming back for seconds.
🥦 ½ medium head cauliflower, cooked fork tender
🧀 2 tbsp nutritional yeast
🌾 2 tbsp tapioca starch
🥛 ½ cup almond milk
🛢️ 2 tbsp olive oil
🧅 1 large onion, sliced
🧄 6 cloves garlic, chopped
🍄 8 white or baby bella mushrooms, sliced
🧂 1 tsp turmeric
🧂 1 tsp smoked paprika
🍝 10 lasagna noodles
🥫 1 jar of pasta sauce, 25 oz
🌿 1 tsp oregano
🌿 ½ cup fresh parsley, chopped
🧂 salt and pepper to your taste
To make the cheese sauce: In a high speed blender, add the cooked cauliflower, tapioca starch, nutritional yeast, almond milk, and salt to taste. Blend until creamy, set aside.
In a large skillet or pot, heat the oil, then add the onions and cook, occasionally stirring, until softened, about 4 minutes. Then add the garlic and cook until fragrant, about 2 minutes. Add the turmeric smoked powder, oregano, and turmeric powder, and cook for another 2 minutes, then add the mushrooms and cook for about 5 minutes until it releases water. Add the pasta sauce and close the skillet or pot lid and let simmer for 20 minutes. Meanwhile, cook the lasagna noodles by bringing about 3 quarts of water to a boil, add salt to taste, one tbsp of oil (to help the noodles from sticking), and the lasagna noodles. Boil for about 10 minutes, stirring occasionally. Drain pasta in a colander, rinse with cool water.
Preheat oven to 380 degrees F (190 C). To assemble the lasagna, add a thin layer of marinara sauce to your baking dish and spread. Then add a layer of the cooked pasta noodles. Top with mushroom mixture, cheese sauce mixture, cashew parmesan, and parsley all spread into an even layer.
Bake for 30-40 minutes.