A favorite for big gatherings. Serve this with a salad and bread and your guests will sing your praises.
1 package of lasagna noodles, cook as directed on package, set aside
3 garlic cloves, minced
1 sweet onion chopped
2 small zucchini chopped
1 cup of carrots chopped
1 cup mushrooms chopped
1 large red pepper chopped
1 large handful of spinach chopped
**Place in large fry pan and sauté until tender, put spinach in at the last minute to just wilt, set aside
Step # 3
1 cup cashews soaked in water overnight, or you can do for about 30 minutes before using
2 garlic cloves
1/4 cup lemon juice
1 Tbl dijon mustard
1/4 cup vegetable broth
1/2 of basil leaves
1/2 cup nutritional yeast
1/2 tsp onion powder
**Drain and rinse cashews. In food processor place the garlic first, chop then add the rest of the ingredients. Process until smooth. set aside
Using a 9 by 13 pan layer the 4 things (1/3 at a time)
Start with a little sauce in your dish first so your noodles don’t stick. Layer noodles, use 1/3 of each veggies, sauce, cheese, do this 3 times ending with an extra noodle layer and a little sauce on top to keep the noodles from drying out. Cover and cook at 375 for about 45 to 55 minutes. The last 10 take the cover off. You can add non-dairy cheese to the top as a garnish and more taste if desired.
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