A dairy-free copycat of Stouffer's Vegetable Lasagna that actually gives those creamy veggie vibes like the OG. Topped with "cheesy" seasoned panko coated in EVOO makes this recipe perfect for any vegan family dinner.
1 can butter beans, drained (great northern beans also work)
1/4 medium onion
2 cloves garlic
1 serrano pepper, vein, and seeds removed
1 cup raw cashews
1 bouillon cube
2 cups filtered water
2 tablespoons nutritional yeast
1 teaspoon salt
1 tablespoon extra virgin olive oil
1 cup red onion, small diced
2 cups shredded carrots
2 cups broccoli, finely chopped
2 cups baby spinach
1 clove garlic, minced
1/2 teaspoon salt
1/8 teaspoon black pepper
12 lasagna noodles, cooked al dente according to package
1 cup panko or bread crumbs
1 tablespoon nutritional yeast
1/2 teaspoon garlic granules or powder
1/2 teaspoon salt
2 tablespoons extra virgin olive oil
Add the drained butter beans, onion, garlic serrano pepper, raw cashews, bouillon cube, and filtered water in a medium-sized pot. Bring water to a boil, and lower to a simmer. Place lid on the pot and let cook for 20 minutes.
While your sauce ingredients are cooking, cook the filling. Add the EVOO and diced red onion over medium-high heat in a large pan. Cook for two minutes until onions begin to soften. Add the shredded carrots and chopped broccoli, mix until combined. Add the baby spinach and cover with a lid. Bring heat down to medium-low and let the spinach wilt for about 3 minutes. Stir into mixture. Set aside and let cool.
Place all the sauce ingredients into a blender with nutritional yeast and salt. Blend until completely smooth. You may need to add additional water, 1/4 cup at a time until smooth "creamy" consistency has been achieved.
Add the first four topping ingredients and mix until combined in a small bowl. To the mixture, add the EVOO and mix thoroughly until well combined and most panko crumbs are coated oil.
In a 9x13 baking dish, coat with 1/2 cup of the sauce and spread over the bottom. Layer three lasagna noodles and another layer of sauce, then add a layer of the vegetable filling. Once you have laid the last of the lasagna noodle layer, add the remaining sauce to the top. Spread the sauce evenly over the noodles. Add the panko mixture to the top and gently press into the last layer of sauce.
Bake in preheated 350˚ oven for 20 minutes, or until topping has turned golden brown. Remove from oven and let rest for five minutes before serving.