Creamy Mushroom and Kale Lasagna

Name: Creamy Mushroom and Kale Lasagna
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 servings
Ingredients: 12 whole wheat lasagna noodles; 1 cup raw cashews; 3 cups boiling water; 2 teaspoons fresh lemon juice; 3 garlic cloves; 3 tablespoons olive oil; ¼ cup nutritional yeast; 1 tablespoon finely minced fresh rosemary; 1 onion; 1 pound white mushrooms; ¾ pound kale; salt and pepper to taste

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
6 servings
Calories
437 kcal
Course
Main Course
Cuisine
American

Creamy Mushroom and Kale Lasagna

Omar Parker

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Cashews make a creamy, alfredo-like sauce for this lasagna -- without the dairy!

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Ingredients

Servings

12 whole wheat lasagna noodles
1 cup raw cashews soaked for 2-4 hours, rinsed and drained
3 cups boiling water reserved from cooking lasagna noodles
2 teaspoons fresh lemon juice
3 garlic cloves
3 tablespoons olive oil divided
¼ cup nutritional yeast
1 tablespoon finely minced fresh rosemary
1 onion thinly sliced
1 pound white mushrooms sliced
¾ pound kale rinsed thoroughly, stems removed and leaves chopped
salt and pepper to taste

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Instructions

Preheat oven to 350ºF.
Prepare the lasagna noodles according to instructions on package, reserving 3 cups of cooking liquid.
To make the sauce, place the raw cashews and 1 cup of reserved water in a blender or food processor and process until the sauce is smooth. Add more water as needed until sauce has a creamy, alfredo-like texture, neither too thick nor too thin. Add the lemon juice, garlic, 2 tablespoons of olive oil, nutritional yeast, and rosemary. Process again until smooth. Season with salt and pepper to taste.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes, stirring occasionally. Add the mushrooms and cook until the liquid evaporates and the mushrooms begin to brown, about 8 minutes. Stir in the kale and continue cooking until wilted, about 2 minutes more; remove from heat.
Spread about ½ cup of the cashew sauce on the bottom of a 8 x 8 inch baking dish that's been lightly coated with oil (I use an oil mister). Layer 4 lasagna noodles and top with half of the veggie mixture. Top with ⅓ of the remaining cashew sauce, 4 more noodles, remaining veggie mixture, another third of the cashew sauce, and then the rest of the noodles. Spread the last of the cashew sauce over the top of the lasagna. Cover with foil and bake for 30 minutes. Let the lasagna rest for 5 minutes, then cut into pieces and serve.

Nutrition Information

Show Details

Calories 437kcal (22%) Carbohydrates 59g (20%) Protein 18g (36%) Fat 18g (28%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Sodium 40mg (2%) Potassium 855mg (24%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 5675IU (114%) Vitamin C 72mg (80%) Calcium 129mg (13%) Iron 5mg (28%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 437 kcal

% Daily Value*

Calories	437kcal	22%
Carbohydrates	59g	20%
Protein	18g	36%
Fat	18g	28%
Saturated Fat	3g	15%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	10g	50%
Sodium	40mg	2%
Potassium	855mg	18%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	5675IU	114%
Vitamin C	72mg	80%
Calcium	129mg	13%
Iron	5mg	28%