Vegan Lasagna

We made our favorite vegan lasagna on Monday. It turned out so delicious. The key is the walnut paste, which holds everything together and is so rich and oily and delightful!

Sorry about the poopy picture. It was dark by the time we finished cooking, so I couldn’t pose the lasagna outside in a pretty spot like I wanted to. I don’t know why the dumb pepper shaker is in the shot, but the pitcher is full of tea flavored with our own homegrown Meyer lemons.

Vegan Walnut Lasagna

Ingredients:

8 whole-wheat lasagna noodles
1 small eggplant
1 package (8oz) chopped sun-dried tomatoes
1 carton button mushrooms
1 small bag fresh spinach
Olive oil
salt
fresh garlic
2 jars marinara sauce
Panko breadcrumbs

Walnut Paste:

2 cups walnuts
2 Tbsp water
1 tsp lemon juice
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
1 clove fresh garlic, minced

Directions:

Preheat oven to 400° F.

Boil noodles until al dente. Drain and set aside on parchment paper.

Sauté spinach and mushrooms separately in olive oil with a little salt. Reconstitute the sun-dried tomatoes. Chop the eggplant into small cubes and pan fry with a little fresh garlic and salt. Set all the vegetables aside.

Toast walnuts in a lightly oiled frying pan on medium-low heat until golden brown. Mix together all the ingredients for the walnut paste using an immersion blender. Blend until you have a smooth paste.

In a baking dish, layer noodles with walnut paste, mushrooms, sun-dried tomatoes, eggplant, and spinach. Add sauce on top of the top layer of noodles. Top with Panko. Bake for 20 to 25 minutes.