Pierogi Lasagna (Vegan, Oil Free, and Gluten Free)
| Servings | Prep Time |
| 8 | 30minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 8oz whole wheat or gluten free lasagna noodles
- 2 onionsthinly sliced
Mashed Potatoes
- 4 medium large potatoesI used two russet and two Yukon gold since that is what I had.
- 2cups vegetable broth
- 1/2cup non-dairy yogurt
- 1tbsp parsley
- 1tsp sea salt
- 1/4tsp white pepper
Cheese Sauce
- 2cups vegetable broth
- 1cup raw cashews
- 1/2cup nutritional yeast
- 1tsp sea salt
- 1tsp paprika
Instructions
- Cook lasagna noodles until al dente. Set aside.
- Saute onions over medium heat until slightly caramelized. Add a little water to deglaze the pan. Set aside.
Mashed Potatoes
- Cook potatoes until soft. Mash with vegetable broth, yogurt, salt, pepper, and parsley. (I use a ricer to mash the potatoes and then stir in the remaining ingredients.) Set aside.
Cheese Sauce
- Combine vegetable broth, cashews, nutritional yeast, paprika, and salt in a blender and blend until smooth. Set aside. Saute onions over medium heat until slightly caramelized. Add a little water to deglaze the pan. Set aside.
Assembly
- Preheat oven to 350 degrees F.
- Pour 1/2 cheese sauce into a 9x13" baking dish.
- Layer 6 lasagna noodles over the cheese sauce.
- Layer half of the mashed potatoes over the noodles.
- Layer half of the onions over the potatoes.
- Pour 1 cup cheese sauce over the onions.
- Repeat with another layer of noodles, then remaining potatoes, then remaining onions, and then remaining cheese sauce.
- Bake for 30 minutes or until bubbly. Let sit for 10-15 minutes before serving.
Recipe Notes