0 from 3 votes
Creamy Mushroom and Kale Lasagna
Cashews make a creamy, alfredo-like sauce for this lasagna -- without the dairy!
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 6 servings
Calories: 437 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.