This vegan take on the traditional Italian dish tastes as though it's been perfected over generations.
Ingredients (serve 8):
* 1 lb no-boil (aka oven-ready) lasagna noodles (gluten-free optional)
* béchamel sauce
* 1 1/2 cup raw cashews
* 3 cups of water
* 1-2 Tbsp nutritional yeast
* salt & pepper
* nutmeg
* shredded cheese (I use Daiya mozarella shreds)
* olive oil
Prepare the Bolognese sauce by following this recipe.
Prepare the béchamel by blending the cashews and the water together. Cook in a saucepan until the sauce thickens. Add nutrional yeast, salt, pepper, and nutmeg to taste.
Preheat oven at 375F.
Oil a 9"x13" baking dish.
Spread a thin layer of Bolognese sauce on the bottom. Layer the lasagna noodles on top.
Ladle half of the Bolognese sauce on the noodles, followed by a third of the béchamel sauce. Add another layer of noodles.
Repeat one more time and finish with a layer of béchamel sauce. Generously sprinkle cheese on top.
Cover and bake in oven for 30 minutes.
Remove cover and bake for another 20 minutes or until slightly browned and the sauce is bubbling.
Serve warm with a nice green salad.
Bon appétit!