Plant Based Lasagna Moussaka

Name: Plant Based Lasagna Moussaka
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6
Ingredients: 2 medium potatoes boiled and diced into cubes; 2 cups carrots diced; 2 tomatoes diced; 3 tbsp tomato paste; 4 zucchinis thinly sliced; 1 medium onion chopped; 2 cloves garlic minced; 1 cup green beans; 1 red pepper diced; 2 cups cashews soaked in water; 1/4 cup nutritional yeast; 1/2 cup ground walnuts; 1 inch ginger grated; handful basil; ~4 tbsp olive oil; salt & pepper to taste; 2 tsp paprika; 1 tsp turmeric; 2 tsp mustard powder

by Nour Kay

6 Servings

1 hr 15 min

The title is misleading, I know. I had plans of making a plant based lasagna and then went full on creative mode so it turned out a mix of moussaka and lasagna.

This is a recipe I created by using all veggies I had in the fridge while focusing on the plant based angle.

To make the process easier, I laid out all my ingredients (vegetables + some spices). I figured the lasagna layers will be made out of zucchinis, the veggies will be diced and will go as part of the tomato sauce. The typical top cheese layer will be cashew cheese, super easy, made with cashews and nutritional yeast.

It is so filling and satisfying that you don't even need a 'meat layer'. Let's make it together!

Plant Based Lasagna Moussaka

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Recipe details

Yield 6 Servings
Time spent: Prep time: 30 Minutes Cook time: 45 Minutes Total time: 1 hr 15 min

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Ingredients

2 medium potatoes boiled and diced into cubes
2 cups carrots diced
2 tomatoes diced
3 tbsp tomato paste
4 zucchinis thinly sliced
1 medium onion chopped
2 cloves garlic minced
1 cup green beans
1 red pepper diced
2 cups cashews soaked in water
1/4 cup nutritional yeast
1/2 cup ground walnuts
1 inch ginger grated
handful basil
~4 tbsp olive oil
salt & pepper to taste
2 tsp paprika
1 tsp turmeric
2 tsp mustard powder

Instructions

In a pot (or pan), start by lightly pan frying your zucchini slices with 2 tbsp olive oil over medium to high heat
In a separate pan, cook onions in olive oil on medium heat until translucent, add spices and combine well
Then add the garlic, carrots, peppers, green beans, ginger and toss well. Add tomatoes + tomato paste, 1/2 the basil leaves, combine (add 1+ cup of water to smoothen out the mix). Let simmer over medium heat / until everything is cooked.
Mash the potatoes until a puree is formed. Layer it at the bottom of a rectangular pan.
Then layer over the tomato & vegetable mix, sprinkle some walnuts.
Top with a layer of zucchinis, spread evenly on the surface.
Continue with another layer of tomato & vegetable mix.
Preheat the oven to 350F
To top it off, make your cashew cheese mix: Drain the cashews and add to a high speed blender, add 1 cup fresh water, salt and pepper to taste, nutritional yeast. Blend until a creamy texture is formed.
Add cashew cheese mix on top, cover with foil (important so the cashew cheese doesn't burn) and bake in the oven at 350F for 30 min.
Once 30 min have elapsed, take off the foil cover and continue baking for another 10-15 min.
Let cool down before serving, sprinkle the remaining basil leaves on top, enjoy!

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Plant Based Lasagna Moussaka

Plant Based Lasagna Moussaka

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Plant Based Lasagna Moussaka

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