Easy Vegan Eggplant Lasagna

Name: Easy Vegan Eggplant Lasagna
Cuisine: Italian
Ingredients: Organic Green Lentil Lasagna sheets; 1 medium eggplant; 1 large zucchini; Organic Tomato sauce; 1 cup water; 1 cup soaked cashews; 1 pound white mushrooms; 1 white onion; 2 cloves garlic; 1 tablespoon apple cider vinegar; 1 tablespoon coconut aminos; 1/3 cup nutritional yeast; 1 teaspoon mustard powder; 1 teaspoon salt; Handful of whole black pepper

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Taty’s Table

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Ingredients

Organic Green Lentil Lasagna sheets
1 medium eggplant
1 large zucchini
Organic Tomato sauce

Alfredo sauce

1 cup water
1 cup soaked cashews
1 pound white mushrooms
1 white onion
2 cloves garlic
1 tablespoon apple cider vinegar
1 tablespoon coconut aminos
1/3 cup nutritional yeast
1 teaspoon mustard powder
1 teaspoon salt
Handful of whole black pepper

Preparation

Slice the eggplant and zucchini and roast at 350°F for 15 minutes. Set aside.
Sauté mushrooms, onions, and garlic until soft. Then combine all ingredients and blend until very smooth.
Pour some tomato sauce in a dish, then layer some lasagna sheets, the cashew sauce, and some of the veggies. Repeat the process, alternating the ingredients. Finish with the cheese sauce.
Bake at 400°F for 40-45 minutes. Enjoy!

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