Vegan Lasagna

 

Vegan Lasagna

 

Adapted from one of my Favorite Food Websites- www.veggiesdontbite.com

 

There are a lot of preparations but My family LOVED IT!!

Makes a 9×12 pan

• 1 box 12 brown rice lasagna noodles (can also sub whole grain)
• 1 can cannellini beans- drained and rinsed
• 2 cups chopped zucchini or zucchini squash mix- chopped
• 2 cups sliced mushrooms
• 2 cups chopped broccoli

**you can use any other veggies you like too

• 2 cups chopped baby spinach or baby kale/chard/spinach mix (or 2 cups SKS Pesto) (I made this is my processor, sooo yummy!)
• Your favorite oil for sautéing veggies (or veggie broth if not using oil)
• Himalayan pink salt, black pepper, 21 Seasoning Salute (TJ’s), (did not use TJ's because I coulnt find), oregano to taste
• 1-1½ jars of your favorite pasta sauce (or make Classic Red Red Sauce)
• Cashew Ricotta (so yummy!)
• Spiced Almond Meal (I used my almond flour and added spices)

Instructions: 
Preheat oven to 375. Bring a pot of water to a boil, once boiling put in lasagna noodles and only boil for 2 minutes since you will also be baking them. Remove and keep in bowl of cool water so they don’t stick.

Drain and rinse beans and place in a bowl, mix with salt and pepper to taste.
Sauté your veggies (except for spinach mix if using) in oil (or veggie broth). Add salt and other spices to taste. Once softened set aside in a bowl.

Next, if using, sauté spinach mix and add spices to taste.
To layer:
cover the bottom of a 9 x 12 baking pan with sauce
4 lasagna noodles
1 cup Cashew Ricotta
cannellini beans
spinach mix or 1 cup SKS pesto
4 more lasagna noodles
cover them with more sauce
1 cup Cashew Ricotta
veggie mixture
1 cup SKS pesto (if using)
final 4 lasagna noodles
cover with more sauce
final cup Cashew Ricotta
sprinkle with Spiced Almond Meal
Cover with foil and bake at 375 degrees for 20 minutes. Take off the foil and bake 10 more minutes. Let cool before cutting.