MUSHROOM AND KALE LASAGNA WITH ROSEMARY CASHEW SAUCE
vegan, soy-free, can be gluten-free
12 lasagna noodes (whole wheat or gluten-free)
1 cup raw cashews
3 cups boiling water, reserved from cooking noodles
2 tsp fresh lemon juice
3 garlic cloves
3 Tbsp olive oil, divided
1/4 cup nutritional yeast
1 Tbsp fresh rosemary, minced
1 lb mushrooms, sliced
3/4 pound kale, rinsed thoroughly, stems removed, and chopped
salt and pepper to taste
Preheat oven to 350 degrees. Prepare lasagna noodle according to instructions on package, reserving 3 cups of cooking liquid. To make sauce, place raw cashews in a food processor and pulse until nuts are very fine – you want them to be a flour-like consistency. Add in one cup of reserved water, process until smooth. Add additional water as needed until sauce has a creamy, alfredo-like texture, neither too thick nor too thin. Add the lemon juice, garlic, 2 Tbsp of olive oil, nutritional yeast, and rosemary. Process again until smooth. Season with salt and pepper to taste.
Heat 1 Tbsp of olive oil in a large skillet over medium-high heat. Add onions and cook until softened, about 5 minutes, stirring occasionally. Add mushrooms and cook until liquid evaporates and mushrooms begin to brown, about 8 minutes. Stir in kale and continue cooking until wilted; remove from heat.
Spread 1/2 cup of cashew sauce on the bottom of an 8×8 inch baking dish. Layer 4 lasagna noodles and top with half the veggie mixture. Top with 1/3 of the remaining cashew sauce, 4 more noodles, remaining veggie mixture, a third of the cashew sauce, and then the rest of the noodles. Spread the last of the cashew sauce on the top of the lasagna. Cover with foil and bake 20 minutes. After 20 minutes, remove foil and bake for 5 minutes more.