Vegan Whole Food Lasagna

I spent the last 4 hours researching, planning, acquiring, concocting, and assembling this amazing dish. It’s in the oven now so I guess it’ll be a surprise for everyone how it tastes.

This lasagna uses thinly sliced eggplant and zucchini for noodles. I purchased a $20 mandolin for this experiment and only cut myself a little bit. I bought the sauce at the store. I made a couple nut cheeses and a fake meat ish thing for the filling.

Cashew ricotta

• Soak 2 cups cashews in boiling water for 1 hour or overnight
• Drain cashews and blend in food processor or blender until smooth
• Add 2 cloves garlic, 1/2 cup Italian parsley, 1/2 nutritional yeast, and 1/2 teaspoon tumeric, blend until smooth
• Finely chop fresh Italian parsley, oregano and thyme (amounts to taste) and stir in by hand

Mushroom walnut lentil pate

• Sautee 16 oz mushrooms with 1/2 onion in 1/2 cup broth
• Scoop our mushroom and onion into food processor, save liquid (keep in pot)
• Blend mushroom, onion, and 1 cup walnuts to desired pate-like consistency.
• Cook 1 cup dry lentils (I used green for better texture) in mushroom broth for 30 mins. Add additional liquid if necessary
• Chop 1/4 cup Italian parsley and stir into pate with cooked lentils
• Salt and pepper to taste

Alright. Now that you’ve spent about 2 hours doing that, turn on Erykah Badu’s album Mama’s Gun and dance in the kitchen as you assemble the lasagna. Preheat your oven to 350°F. Use a glass casserole dish. 1 medium eggplant and 1 zucchini will probably be all the veg noodles you need. Thinly slice them with a knife or mandolin.

• Sauce on the bottom of the pan
• Eggplant noodles layer (I recommend doing 2 layers of veg for each veg layer, it’ll help maintain the structure of the lasagna)
• Cashew ricotta
• Meat pate
• Zucchini noodle layer
• More sauce
• Now is a good time to sprinkle some chopped fresh basil, or whole leaves of basil, or even spinach if you like that
• More ricotta
• More pate
• Eggplant noodles
• At this point, add some water or broth to the sauce jar to make it more liquidy and get all the sauce out. Pour that over top. The extra liquid will help all the flavors come together and to cook all the veg.
• Top it off with ricotta, or if you’re like me and you ran out because you made some DANK layers, just whip up some more nut cheese for the top.
• Finish with a dusting of nutritional yeast
• Say a prayer and cook this sucker for 45 mins

Some other nut cheese topping

• 1 cup sunflower seeds
• 1/2 cup walnuts
• Some nut milk to get it going in the blender
• 1/2 cup nutritional yeast
• Handful chopped onion and a garlic clove
• This isn’t science I don’t even use a recipe

Alright! Hope that works out for you. No grains, no oils, nutrient dense, no added sugar, low salt, fucking MAGIC.

Erykah Badu, we couldn’t have done it without you.