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Spicy Thai Lasagna
Spicy Thai Lasagna infuses a savory Italian dish with a burst of Indian flavor. The chili garlic and sriracha sauce marinate eggplant, mushroom, tomato and kale. A cooling cashew cream softens the heat—a perfect blend of yin and yang. This unique recipe is an absolute delight to the senses.
Course Main Dish
Cuisine Indian, Italian
Prep Time 15 min
Cook Time 45 min
Servings
Ingredients
Spicy Thai Sauce
Veggie Layer
Ricotta-Like Cashew Cheese Layer
Other
Course Main Dish
Cuisine Indian, Italian
Prep Time 15 min
Cook Time 45 min
Servings
Ingredients
Spicy Thai Sauce
Veggie Layer
Ricotta-Like Cashew Cheese Layer
Other
Instructions
  1. Preheat oven to 400 degrees.
  2. Whisk together the ingredients for spicy Thai sauce.
  3. Chop eggplant, mushrooms and yellow onion. Use about 1/2 of the spicy Thai sauce to coat the vegetables. Bake on a baking sheet for about 30 minutes, stirring periodically. You don't want veggies overcooked, as they will return to the oven for the final bake.
  4. Chop the tomatoes and kale and coat with about half of the remaining spicy Thai sauce and set aside. Use the remaining sauce to add a fresh coat to the eggplant, mushroom and onion once they are roasted.
  5. Add all of the ingredients for the Ricotta-like cashew cheese layer to a blender or food processor. Blend until creamy and thick. Taste test: add more salt and/or pepper if you prefer. Add a bit of water if it's too thick, but it shouldn't be pourable. This is the base of the lasagna. Thick is good.
  6. Pour a little marinara into the bottom of a 9x 13 baking dish. Place first layer of lasagna sheets down, and cover with the cashew cheese.
  7. Place second layer of lasagna sheets over the cashew cheese. Lay out the marinated kale. Top with baked eggplant, mushrooms and onion. Press down by adding a third layer of lasagna sheets.
  8. Spread a thin coat of marinara over the top layer of lasagna sheets. Add shredded vegan cheese. Bake until cheese is melted and gooey (about 20 minutes). Run a victory lap around the house. Remove from oven and serve!
  9. Collect your trophy for Top Chef. Have someone else do the dishes.
Recipe Notes

Read more about the importance of soaking cashews.

If you have a small family and don't want such a large lasagna, use two smaller baking pans. Prepare both, but don't bake at the end. Cover and place in your freezer for later use.

If you want to make your own diary free cheese, here's my Vegan Mozzerella Cheese Sauce Recipe. It's thick, gooey and authentic flavor with no fake ingredients. 

 

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