This vegan cabbage lasagna with spinach Alfredo is a delicious take on regular lasagna. Instead of pasta sheets, it has cabbage leaves and a creamy spinach Alfredo sauce. Because it's full of healthy vegetables and lentils, it's a filling and healthy meal.
Ingredients: 1 large cabbage head, leaves separated. 2 cups spinach, chopped. 1 cup cashews, soaked overnight. 1 cup vegetable broth. 1/4 cup nutritional yeast. 3 cloves garlic, minced. 1 tablespoon lemon juice. 1 teaspoon onion powder. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 2 cups marinara sauce. 1 cup sliced mushrooms. 1 cup shredded carrots. 1 cup diced bell peppers. 1 cup cooked lentils.
Instructions: Warm the oven up to 190C 375F. Cashews that have been soaked, vegetable broth, nutritional yeast, garlic, lemon juice, onion powder, salt, and pepper should all be put into a blender. The Alfredo sauce is made by blending things until they are smooth. Add the mushrooms, carrots, bell peppers, and spinach to a large skillet and cook them until they are soft. In the bottom of a baking dish, lay down cabbage leaves. Put some marinara sauce on top of the cabbage leaves. Cover with a layer of lentils and vegetables that have been sauted. Add Alfredo sauce on top of the vegetables. Add more layers until all the ingredients are used up. Top with a layer of Alfredo sauce to finish. Put foil over the baking dish and bake for 30 minutes. Take off the foil and bake for another 10 minutes, until the cheese is bubbly and golden. Before you serve it, let it cool down for a while.
Toby
