Veggie Lasagna

This plant base meal easily became my all time favorite, Every bite I kept saying "Omg I can't believe I made this" Everything you need to make this on your own is below. I hope you enjoy! #PaigeWhatsForDinner

Noodles:

-Oven ready lasange noodles

Sauce:

Pasta Sauce

Veggies:

-zucchini

-Squash

-Portabello mushrooms

-Diced Tomatoes ( I used canned )

-Spinach

-Bell Pepper

-Onion

Nuts:

-Cashews

Fruit:

-Lemons

Seasonings & Spices:

-Onion powder

-Garlic powder

-Salt

-Black pepper

-Basil ( I used fresh chopped basil )

- Itialian seasoning

Oil:

- Avocado oil ( olive or grapeseed will work too )

Milk & Cheese:

- Coconut Milk

- GoVeggie mozzerela shreds

First I started with the cashew ricotta cheese!

I thought this would be hard to make but it was SO SIMPLE!

Start with 2 cups of cashews ( I soaked my cashews for about an hour before cooking, you could also soak in hot water for 5-10 minutes )

Add your cashews

freshed squeezed lemon juice ( I used 4 )

tbsp of minced garlic

1/2 cup of water

- Blend this all together

then onion powder, salt & pepper to taste

This "cheese" turned out so creamy and good I liked the spoon!

NEXT: I added about 2 cups of spinach to the cheese.

Then I cooked the onion, garlic,bell pepper and basil in oil.

Let that cook for about 6 minutes then add in your chopped squash, zucchini, mushrooms, and tomatos.

I love spinach so much I added a few cups of spinach to the mix too!

Then add a layer of sauce to your pan

Next add your noodles, I used oven ready, any lasagne noodles will do.

Then add a layer of your spinach & ricotta cheese

Next a layer of your veggie mix

I made 3 layers

sauce

noodles

cheese

veggies

and repeat!

On your last layer just add the cheese sauce and shreded cheese to top it off!

I used GoVeggie mozzarella shreds

Let bake in the oven on 375 for 40 minutes.

I paired with corn, salad and garlic bread! Such a yummy and fulfilling  meal. I hope you enojoy! #PaigeWhatsForDinner