Gluten Free Vegan Lasagna
Ingredients
- Brown Rice Lasagna Noodles
- Raos Marinara Sauce
- Zucchini
- Mushrooms
- 1 Head of Cauliflower
- 1cup Cashews
- 1/4 cup Olive Oil
- Salt
- Garlic powder
- Nutritional Yeast
Preparation
Make the “cheese” by adding cauliflower and cashews into a pot of boiling water. Cook till soft. Drain water and add the ingredients into a food processor or blender along with the oil, garlic powder, nutritional yeast and salt. Blend this till it’s a smooth consistency and thick enough to spread
Cook the veggies in the oven till those are soft and ready to be added. Like I said I did mushrooms and zucchini, I added a little olive oil, salt, pepper, some garlic powder and baked for 30 mins on 425F
Assemble the lasagna, start off by added a thin layer of sauce to the bottom of the dish. Then add a layer of noodles covering the bottom dish. Next add a thin layer of the “cheese” but make sure you leave enough to make the dollops on the top! Then add another layer of sauce then noodles. Then add more sauce and place the veggies all over evenly. Finish it off with a final layer of noodles and sauce to top it off add dollops of the cheese. I used a piping bag to achieve this look, if you wanted you could just spread it out like a normal cheese layer tho. Bake for 1hr or till noodles are soft at 425F