Ingredients
For the Lasagna:
9-12 lasagna noodles (whole wheat or gluten-free)
2 cups cooked black beans (or 1 can, drained and rinsed)
2 cups diced tomatoes (canned or fresh)
1 cup corn (fresh or frozen)
1 cup zucchini, diced
1 cup bell peppers, diced (any color)
1 onion, diced
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and pepper to taste
Fresh cilantro, for garnish (optional)
For the Vegan Cheese Sauce:
1 cup raw cashews (soaked in water for at least 4 hours, then drained)
½ cup nutritional yeast
1 cup almond milk (or any plant-based milk)
2 tablespoons lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
Salt to taste
For Assembly:
1 cup salsa verde (store-bought or homemade)
½ cup sliced olives (optional)
Instructions
Prepare the Vegan Cheese Sauce:
In a blender, combine soaked cashews, nutritional yeast, almond milk, lemon juice, garlic powder, onion powder, and salt. Blend until smooth and creamy. Adjust seasoning as needed.
Cook the Vegetables:
In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, cooking until translucent.
Stir in the diced zucchini, bell peppers, corn, and cumin, smoked paprika, oregano, salt, and pepper. Cook for about 5-7 minutes, until vegetables are tender. Add diced tomatoes and cooked black beans, and mix well. Remove from heat.
Cook the Lasagna Noodles:
If using traditional lasagna noodles, cook them according to package instructions. Drain and set aside.
Assemble the Lasagna:
Preheat your oven to 375°F (190°C).
In a 9×13 inch baking dish, spread a thin layer of salsa verde on the bottom.
Layer 3-4 lasagna noodles over the sauce, then add half of the vegetable mixture on top. Pour half of the vegan cheese sauce over the vegetables.
Repeat the layers: noodles, remaining vegetable mixture, and half of the remaining cheese sauce.
Top with the final layer of noodles, the rest of the vegan cheese sauce, and a drizzle of salsa verde. If using, sprinkle sliced olives on top.
Bake:
Cover the baking dish with foil (to prevent sticking, you can spray the foil with cooking spray) and bake for 25 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the top is slightly golden and bubbly.
Garnish and Serve:
Let the lasagna cool for about 10 minutes before slicing. Garnish with fresh cilantro if desired.
