Gluten Free Vegan Lasagna
Ingredients
- Brown Rice Lasagna Noodles
- Raos Marinara Sauce
- Zucchini
- Mushrooms
- 1 Head of Cauliflower
- 1 cup 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 until soft. Drain water and add to a food processor or blender along with olive oil, garlic powder, nutritional yeast, and salt. Blend until smooth and thick enough to spread.
Cook the vegetables in the oven until soft. For mushrooms and zucchini, add a little olive oil, salt, pepper, garlic powder, and bake for 30 minutes at 425°F.
Assemble the lasagna by starting with a thin layer of sauce at the bottom of the dish. Add a layer of noodles, then a thin layer of the “cheese”, leaving some for the top. Add another layer of sauce and noodles. Then add more sauce and spread the vegetables evenly. Finish with a final layer of noodles and sauce, and add dollops of the cheese on top. Use a piping bag for the dollops if desired.
Bake for 1 hour or until noodles are soft at 425°F.
