Pierogi Lasagna (Vegan, Oil Free, and Gluten Free)

Ingredients

• 8 oz whole wheat or gluten free lasagna noodles
• 2 onions thinly sliced

For the Mashed Potatoes:
• 4 medium large potatoes I used two russet and two Yukon gold since that is what I had.
• 2 cups vegetable broth
• 1/2 cup non-dairy yogurt
• 1 tbsp parsley
• 1/4 tsp white pepper

For the Cheese Sauce:
• 2 cups vegetable broth
• 1 cup raw cashews
• 1/2 cup nutritional yeast
• 1 tsp 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.

https://veganmilitarywife.com/pierogi-lasagna-vegan-oil-free-and-gluten-free/