Here’s what
you need:
Olive oil
3 cloves
garlic
1 onion,
diced
2 zucchini,
cubed
8 oz. baby
bella mushrooms
1 large red
bell pepper, diced
1 large
handful spinach
Salt and
pepper
Crushed red
pepper flakes to taste
1 ½ jars
marinara sauce
1 box oven
ready lasagna noodles (no boil type of noodle)
1 recipe
Lemon Basil Cream (see below)
1 ½ C
non-dairy cheese (Daiya Shreds or Go Veggie Cheese)
Here’s what
you need for the Basil Cashew Cheese:
1 c raw
cashews, soaked in water for at least 30 minutes
¼ C vegetable
broth or water (or more as needed)
¼ C lemon
juice
½ C
nutritional yeast
Salt and
pepper
1 T Dijon
mustard
2 garlic
cloves
1 ½ C fresh
basil, loosely packed
Here’s what
you do:
Soak the
cashews in water for at least 30 minutes. Drain them. Place all the ingredients
for the Lemon Basil Cheese in a high powered blender (like a Vitamix) and watch
what happens! Amazing! I had to add a bit of water to help it along. Set aside.
Sautee the
onions in a bit of oil until soft but not brown. Add the garlic, zucchini,
mushrooms, red pepper and red pepper flakes. Sautee the huge amount of veggies
till nice and tender. Be sure to season them liberally with salt and pepper.
When they are ready, add a big handful of fresh spinach and cook for about 5
more minutes.
To assemble
the lasagna: Pour about ½ C sauce in the bottom of a 9X13 pan. Layer uncooked
noodles over sauce. Spread basil cashew cheese over the noodles. Spoon ½ of
veggie mixture over noodles. Pour more sauce over veggies. Repeat, being sure
to end with sauce. Make sure the sauce is tucked down in and around the
noodles. End with a layer of non-dairy
cheese. I used Go Veggie brand and it was super.
Cover with
foil, make a few vents in the foil with a sharp knife, bake for 40-45 minutes
in a 400 degree oven. Remove foil and
broil for a few minutes, watching carefully.
Tracy's Living Cookbook
