Vegan lasagna

• 16 lasagna sheets

• 1 ½ tablespoon olive oil

• 1 medium sized white onion diced

• 6 cloves garlic minced

• 1 large eggplant 14 ounces, 1/2 inch cubed

• 1 teaspoon sea salt (add more to taste)

• ½ teaspoon ground black pepper (more to taste)

• 8 ounce pack of tempeh, crumbled

• 12 ounces Impossible burger, crumbled (Beyond meat could work too)

• 28 ounces jar of tomato/basil marinara sauce

• 14 ounces jar or can of tomato sauce

• 7 ounces container of cashew spread (I used The Dairy Free Co Sour & Creamy Dollop Lama Cashew Topping)

• 1/4-1/2 cup plant-based milk

• 3 cups shredded vegan mozzarella (I used Follow Your Heart)

Directions

1. Bring a large pot of salted water to a boil and preheat your oven to 350°F/180°C.

THE ‘MEATY’ FILLING

1. While the water is warming up, cut the onion, garlic cloves and eggplant. Crumble the tempeh and the Impossible meat.

2. Heat up some olive oil in a large pan and add the onion and eggplant. When they are soft, add the minced garlic. Sauté for a couple minutes and add the crumbled tempeh and Impossible meat. Mix everything and add both of the tomato sauces. Stir and let simmer on low heat for 3-4 min. Season with salt and pepper.

THE PASTA

1. Once the water is boiling, add the lasagna sheets to the water. Mix a few times during cooking, making sure they don’t stick to each other. Follow the recommended cooking time on the packet.

2. Once cooked, drain and set aside and apart from each other to keep them from sticking.

THE CREAMY WHITE SAUCE

1. Mix the cashew topping with the milk until creamy but not too runny. You want a velouté consistency.

THE FUN PART

1. Start by covering the bottom of your baking dish with the a little bit of the ‘meaty’ filling.

2. Cover it with 3-4 lasagna sheets (until the sauce is completely covered).

3. Add an other layer of the ‘meaty’ filling.

4. Drizzle about 1/3 cup of the creamy white sauce on top of the filling without mixing it in. It’s not going to cover the surface so don’t worry too much about it.

5. Cover with the vegan mozzarella cheese.

6. Repeat all those steps (starting on step 2) until you reach the top of the dish sides.

7. Add in order, the rest of the ‘meaty’ filling, some creamy white sauce and a good layer of mozzarella (about a cup)!

8. Bake for 30 min.

9. Enjoy!