This delicious vegan lasagna is a healthy and nourishing treat for the whole family! Disguising colorful vegetables in one of its layers, the creamy homemade cashew cheeze makes it irresistible for even the pickiest of eaters.
Peel and cut sweet potato into evenly sized cubes. Put them in a pot or saucepan and cover with an inch of cold water. Bring to a boil, then reduce heat and let simmer over medium heat for around 20 minutes or until soft and ready to be mashed.
While the sweet potato is cooking, you can prepare the vegetables, cashew cheese, and the tomato sauce. For the vegetable layer, start by sautéing the onion and leek (if you have a non-stick pan, you don’t need any liquid at all - otherwise add small amounts of water to prevent sticking).
After 3 minutes, add garlic, mushrooms, bell pepper, and spinach and sauté for another 10 minutes. The mushrooms should release enough liquid for everything to become tender. Put all sautéed veggies in a bowl together with the corn and set aside.
For the tomato sauce, simply put all ingredients in a bowl and mix well to combine. Then, preheat your oven and to 400 F / 200 C.
For the cashew cheese, put all ingredients in a blender and blend until smooth, then et the mixture aside.
As soon as the sweet potato chunks are soft, drain the water and mash them together with the lime juice and salt into an even puree.
Now the fun part aka layering the lasagne can begin! In a 9" x 13" baking pan, assemble it in the following way from bottom to top:
1. Tomato sauce (½ of the sauce, evenly spread)
2. Noodles (slightly overlapping to cover the tomato sauce)
3. Sweet potatoes (the whole mash, evenly spread)
4. Noodles (slightly overlapping)
5. Veggies & cheese (all veggies and half of the cheese, evenly sprea
6. Noodles (you know the drill)
7. Tomato Sauce & cheese (cheese goes on the very top)
Bake for about 35 minutes until the cheese starts to turn brown, then remove from oven and let cool for a few minutes before serving.