By veganmilitarywife

July 27, 2016

3 comments

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

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Categories : Main Dish
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3.25 from 8 votes

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.