My husband, Harrison, is baffled by the fact that I don’t check the weather regularly. He loves looking at the weather on his phone, watching storms come in on the doppler radar and even watching the Weather Channel. I like to wake up, look outside and move on with the day. I blame this on the fact that I grew up in Northern California and Harrison grew up in Seattle. Our Bay Area weather just isn’t that exciting. To me it is either raining or it’s not, no more data needed. Every now in then my lack of interest in the weather comes back to bite me. Wearing flip flops when it starts to rain an hour after I leave the house is a key problem. The other issue is my decision to cook the wrong food for the weather. Yesterday I planned to make a lasagna using my bolognese sauce. Too bad it was 88 degrees out! I ignored the weather and made a tasty vegan lasagna, but it was a sweaty endeavor that I wouldn’t choose to repeat. Assuming it is below 80 degrees where you live try this vegan lasagna before the summertime weather kicks in!
This lasagna was very easy to put together as I used the “No Boil” lasagna noodles from Whole Foods, Vegan Bolognese I had in the freezer and an easy Truffled Cashew Cheese. To start I sprayed a large 13×9 inch pan with canola oil. (I used this lasagna pan) I spread a cup of bolognese in the bottom of the pan and layered it with 4 of the No Boil noodles.
The only thing I had to make yesterday was the truffled cashew cheese from Dreena Burton. Her recipe is fantastic and can be used for stuffed pastas like this or served as a spread for crackers and crudite. I often bring it as a spread to parties and it always receives rave reviews. I prepared the cheese quickly in my food processor and spread half of it on the first layer of noodles.
On top of the cashew cheese I layered 1.5 cups of the bolognese. Then I repeated the layers (noodles, remaining cashew cheese and another 1.5 cups of bolognese). I added a final layer of noodles, the remaining sauce and topped the whole thing with 1.5 cups of Daiya mozzarella cheese. I cooked the lasagna, covered in foil, in a 385 degree oven for 40 minutes. After the initial cooking I took the foil off and bake it uncovered for another 10 minutes. At that point I removed the lasagna from the oven and let it rest for about 10 minutes.
I served the lasagna topped with minced parsley and a green salad. The dinner was a hit with both Harrison and Trey. It will also make great leftovers during the week. The actual baking took awhile, but it was very quick and simple to assemble on a weeknight. If you make my vegan bolognese be sure to double the recipe and freeze half. It is fabulous in this lasagna…just check the weather before you put it on your weekly meal plan!