Pierogi Lasagna (Vegan, Oil Free, and Gluten Free)
Servings 8
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.
You are a genius. I can’t wait to make this!!!!!!
Am I understanding these are uncooked noodles being layered?
Sorry I just saw the FIRST step says cook noodles!