Lasagna With Cashew Crema and Pesto

By The Vegan Chickpea
Yield 4-6 servings

Ingredients:

For the lasagna:

• 9 lasagna noodles (use gluten-free, if needed)
• 2-3 cups tomato sauce

For the cashew crema:

• 2 cups raw cashews
• Juice from 1/4 of a lemon
• 1 tablespoon olive oil
• 1 tablespoon nutritional yeast
• 1/2 cup water
• 1/2 teaspoon sea salt

For the pesto:

• 3 garlic cloves
• 1/2 cup pecans (or walnuts)
• 2 cups packed basil
• 1/4 teaspoon salt
• 1/2 cup vegetable broth (or olive oil)

Method:

1. Cook noodles according to instructions.
2. To make cashew crema: Combine all ingredients in a food processor and process until smooth and creamy, scraping the sides down as needed. Once finished, transfer to a bowl and rinse food processor bowl.
3. To make the pesto: Combine all ingredients in a food processor and process until smooth and creamy, scraping the sides down as needed. Once finished, transfer to a bowl.
4. To make the lasagna: Preheat the oven to 350 degrees Fahrenheit.
5. Spread a thin layer of tomato sauce on the bottom of an 8×8″ casserole dish. Place three lasagna noodles over the tomato sauce, folding over the ends of the noodles. Using the back of a spoon or icing knife, spread half of the cashew crema over the noodles. Cover the cashew crema with tomato sauce. Spread half of the pesto over the tomato sauce. Repeat with another layer of noodles, cashew crema, tomato sauce and pesto. Place one last layer of noodles over pesto, and top with remaining tomato sauce.
6. Cover dish with aluminum foil and place in oven for about 30 minutes. Remove from oven, allow to cool for about five minutes and then cut.
7. Enjoy!