Vegan Mac 'n Cheese Lasagna
Mac 'n cheese + lasagna = instant classic? Well, I think so at least! This recipe takes the best of both recipes for a delicious meal. Plus, it's easy to customize and make your own.
Servings: 8 servings
Equipment
- casserole dish
- food processor
Ingredients
Vegan Ricotta Cheese
- 1 cup cashews raw, unsalted
- ½ cup water
- ½ tbsp lemon juice
- 1½ tbsp nutritional yeast
- 1 tsp garlic powder
- ½ tbsp yellow miso paste optional but really delicious!
- salt and pepper to taste
Other Ingredients
- 2 cups baby spinach
- 2 boxes your favorite boxed vegan mac 'n cheese 600g total mac 'n cheese (can be homemade)
- 1½ oz additional cheese sauce approx. 130g
Homemade Parmesan Cheese
- 1 cup cashews raw, unsalted
- 2 tbsp nutritional yeast
- 1½ tsp salt
- ¼ tsp garlic powder
Instructions
- Preheat the oven to 400°F.
- Prepare the mac 'n cheese of your choice and set aside.
- Boil the cashews for the ricotta for 15 minutes. While boiling, add all of the other ingredients except for the tofu to a blender.
- Once the cashews are done, add them to the blender and blend until smooth. Add salt and pepper to taste.
- Using a fork, mash the tofu so that it is crumbly in a large bowl. There should be no large pieces.
- Add the cashew mixture to the tofu and mix well. Set aside.
- Add all of the ingredients for the homemade parmesan to a food processor and pulse until crumbly and no large pieces of cashews remain.
- To assemble the lasagna, spread the cheese sauce on the base of the casserole dish. Then, layer mac 'n cheese, ricotta cheese, spinach, ricotta, and finally mac 'n cheese. Sprinkle parmesan cheese at least on top of the casserole, but you can also sprinkle judiciously throughout.
- Place the lasagna in the top third of the oven for 25 minutes. When done, you'll hear and see a bit of bubbling underneath the top layer of mac 'n cheese. Let cool for 20-25 minutes before eating (the longer it cools, the more distinct the layers will be).