Vegan Lasagna

Recipe by Caroline G
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READY IN: 2hrs 15mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine water, cashews, salt, onion powder, nutritional yeast, garlic powder, and lemon juice in Vitamix and blend until smooth. Set aside.
  • Crumble tofu in a bowl. Add in nutmeg, salt, nutritional yeast, garlic powder, and basil and stir to combine. Set aside.
  • On medium heat, saute onion, mushrooms, carrot until tender. Add tomato sauce, parsley, and oregano. Salt and pepper to taste. Cook until thickened.
  • Spread small amount of sauce on bottom of 13x9 inch pan. Top with 3 lasagna noodles. Cover with more sauce, then ricotta, then cheese sauce. Repeat. Make sure top layer is covered with sauce. Cover pan with aluminum foil and bake at 375°F.
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