Sometimes, things just come together in my head and in the kitchen. I have been eating slightly differently lately (more about that in another post) and was trying to figure out how to make lasagna without tomato sauce. For some reason, I remembered my creamy mushroom gravy, which is so delicious I have made it simply for the purpose of pouring it over toast. I thought, what if I used the gravy instead of tomato sauce, and made stroganoff lasagna? You’re welcome.
You’ll need to make the gravy and the cashew “ricotta” in advance (recipes below). If you make the ricotta in advance, do not add the ground flax seeds until you are assembling the lasagna. While you can make this without pre-cooking the noodles, I do recommend cooking them for about five minutes until they start to soften. They will absorb the gravy much better if partially pre-cooked.
vegan, gluten-free, reduced-sugar diets
low-sodium or migraine diets
Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tuesday reviews, Wednesday essays, Thursday how-to’s, and Flashback Fridays recipe posts plus monthly giveaways on the last Friday of the month. We support Meatless Monday.