Vegan Lasagna #vegan #GMO free #glutenfree I adapted this from…… http://www.pbs.org/food/recipes/vegetable-lasagna-2/
The ingredients are in italics
1 ½ cups cashews Soaked over night or for a few hours covered in water or some food coops and Whole foods have cashew cheese in bulk, just mix in some lemon juice and salt.
½ tsp salt
Food process cashews, lemon juice, and salt, add about ¼ cup water to make it smooth, but still thick.
Slice vegetables into 1/8th inch slices, use the vegetables you like and have available
I used small sweet potato, 1 zucchini, 2 carrots, red pepper, small amount of sliced onion 2T. olive oil, and 3/4 tsp salt
Bake vegetables, 16 minutes, 400 degrees in a large roasting pan. Let these vegetable sit in your oven until you are ready to assemble. To save energy, I let foods stay in the oven and continue to cook.
Assembly of lasagna 1. Place a layer of marinara sauce(without soy or corn syrup) or your favorite tomato mixture in greased glass pan. To keep from getting too runny, don’t use a lot of sauce but add basil and oregano, garlic (dried or fresh)and stevia to taste! 2. Layer the roasted vegetables with the cashew cheese. 3. Garnish with red pepper 4. Bake 20-30 minutes at 350 degrees, allow to sit in oven and continue cooking until ready to serve or allow to sit 10 minutes outside the oven to absorb liquids, and your vegetable lasagna will hold together better for serving. For a nice crunch, top with toasted slivered almonds the last 10 minutes of baking
Serve with a spinach salad, melted cheese toasts, or organic vegan sausage