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Anything tossed in homemade tomatoe sauce with a rich pine nutty taste is comfort food in my book. And this Veggie Lasagna is a winner. We make it all the time in the winter, heaping big spoonfuls into bowls to eat as we stare at the snow falling outside our dinning room windows. 

Try it, like it, eat it, and repeat! It’s a great one to make ahead and freeze too! 

Veggie Lasagna
Yields 8
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Prep Time
20 min
Cook Time
50 min
Prep Time
20 min
Cook Time
50 min
  1. See recipe list for Tomato Sauce otherwise 1 to 2 jars of your favorite brand.
For the Filling
  1. 1/3 cup pine nuts
  2. 1 egg
  3. 2 cups Almond Mozzarella Cheese
  4. 1 1/2 cups of Lemon Basil Cashew Cheese *** or any shredded cheese of your choice
  5. 1/4 teaspoon black pepper
  6. 2 packages of frozen spinach or fresh (we love the fresh taste)
  7. 1 Sweet Onion Chopped
  8. 1 large red pepper
  9. 2 small zucchini
  10. 1 cup of cremini mushrooms
  11. 12 Lasagna noodles
For the Cashew Cheese
  1. To make the Lemon Basil Cashew Cheese (adapted from Oh She Glows).
  2. 1 cup raw cashews, soaked in water for 30 mins or overnight
  3. 2 garlic cloves, peeled
  4. 1/4 cup fresh lemon juice
  5. 1 tbsp Dijon mustard
  6. 1/4 cup vegetable broth or water (or more as needed)
  7. 1.5 cups fresh basil leaves (lightly packed)
  8. 1/2 cup nutritional yeast (gives the cheese flavor)
  9. 3/4-1 tsp kosher salt (or to taste) + freshly ground black pepper
  10. 1/2 tsp onion powder (optional)
For the Cashew Cheese
  1. Drain and rinse soaked cashews. With the food processor turned on, drop in your garlic cloves and process until chopped. Add in the rest of the ingredients and process until smooth, scraping down the bowl as needed.
To Layer
  1. 1. Sauté the vegetables.
  2. 2.Cook the noodles as directed on your packaging
  3. 3. In a large bowl, heat the egg, stir in the pine nuts, add a cup of mozzerlla and other shredded cheese and stir in spinach
  4. 4. Preheat oven to 375 degrees
  5. 5. Thinly spread half the tomatoe sauce on the bottom of a 9 by 13 baking dish. Use 4 noodles to line the bottom of the dish.
  6. 6. Spread 1/2 of the cheese filling over the noodles.
  7. 7. Add a layer of veggies, top with 4 more noodles.
  8. 8. Repeat, beginning with tomatoe sauce.
  9. Top with remaining noodles and sprinkle with mozzerella cheese. Bake for 50 minutes and sprinkle with more cheese before serving.
Heather Riggleman



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