Description
Looking for a cozy, hearty dish that hits all the flavors of a classic cheeseburger—without the meat? This vegan lasagna layers a savory lentil-walnut “meat,” creamy cashew cheese, and tangy pickles between tender noodles for the ultimate comfort food mashup.
Ingredients
For the Lentil-Walnut “Meat”
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1 cup cooked brown lentils
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1 cup finely chopped walnuts
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1 tbsp olive oil
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1 onion, diced
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2 garlic cloves, minced
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2 tbsp tomato paste
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2 tbsp soy sauce (or tamari)
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1 tbsp mustard
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1 tsp smoked paprika
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1 tsp onion powder
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Salt and pepper to taste
For the Cashew Cheese Sauce
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1½ cups raw cashews (soaked 4+ hours or boiled 10 mins)
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1 cup plant-based milk
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3 tbsp nutritional yeast
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1 tbsp lemon juice
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1 tsp garlic powder
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1 tsp turmeric
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Salt to taste
Other Layers
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9 lasagna noodles, cooked
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½ cup chopped dill pickles
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1 tomato, thinly sliced
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Sesame seeds (optional)
Instructions
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Preheat oven to 375°F (190°C) and lightly grease a baking dish.
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Make the “meat”: Heat olive oil in a skillet over medium heat. Sauté onion until soft, add garlic for 30 seconds. Stir in tomato paste, soy sauce, mustard, smoked paprika, onion powder, salt, and pepper. Add lentils and walnuts, cook until combined. Remove from heat.
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Make the cheese sauce: Blend cashews, plant-based milk, nutritional yeast, lemon juice, garlic powder, turmeric, and salt until smooth. Adjust consistency with more milk if needed.
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Assemble the lasagna: Spread a thin layer of cheese sauce on the bottom of the dish. Layer 3 noodles, half the “meat,” one-third of the sauce, and half the pickles. Repeat: noodles, remaining “meat,” one-third sauce, remaining pickles. Top with final 3 noodles and remaining sauce. Sprinkle sesame seeds.
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Bake: 25-30 minutes until bubbly and lightly golden. Let rest 10 minutes before slicing.
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Serve: Garnish with tomato slices and shredded lettuce if desired.