Here’s what you need:
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