While it may not look like much, this Layered Veggie “Lasagna” makes for a hearty meal. Thinly sliced sweet potato, eggplant, and zucchini layer with a garlic cashew sauce and a cheesy bean topping to create a warm and creamy vegan bake. This is a great use for that eggplant you don’t know what to do with 😉
A mandolin will help you get the job done thinly slicing veggies, but you could try a food processor with the slicing blade, or cutting them by hand. May this vegetable lasagna warm your home and heart!
Layered Vegetable “Lasagna”
A hearty vegan vegetable bake.
- 3 small sweet potatoes
- 1 medium eggplant
- 1 medium zucchini
- 1 cup cashews
- 1 clove garlic
- ½ to ¾ cup water
- ½ tsp dry basil
- Pinch salt and pepper
Cheesy Bean Topping:
- 1 cup cooked cannellini beans
- 1 clove garlic
- ¼ cup water
- ½ cup nutritional yeast
- ½ tsp dry oregano
- ¼ tsp salt
Preheat oven to 425 degrees F.
Using a mandolin, slice the sweet potato, eggplant, and zucchini into thin strips (¼ inch or thinner). I deskinned the eggplant but left the skins on everything else.
Lightly grease an oven-safe 9 x 11 inch pan with coconut oil. Place the sweet potato strips in a layer along the bottom of the pan until the bottom is completely covered. Do the same with the eggplant, on top of the sweet potato.
Create the cashew cream by blending the cashews, garlic, basil, salt and pepper, and water in a high powered blender. Start with ½ cup of water and add more as needed. Spread the cashew cream sauce overtop of the eggplant, covering the vegetables well and getting the sauce to all corners of the pan.
Layer the strips of zucchini over the cashew sauce until completely covered.
Create the cheesy bean topping by placing the cannellini beans, garlic, water, nutritional yeast, oregano, and salt in a high powered blender and blending until well combined and creamy. Spread the bean layer over top the zucchini until completely covered. You can sprinkle more nutritional yeast over top this layer if you like.
Bake your veggie lasagna in the oven for 20 to 30 minutes, until the sweet potato is tender enough to be easily pierced with a fork.
Cut into squares and enjoy!