The Best Vegan Lasagna

Name: The Best Vegan Lasagna Recipe
Prep time: 120 min
Cook time: 30 min
Total time: 150 min
Yield: 12
Ingredients: 9.0 cup Del Monte Garlic/Onion Spaghetti Sauce; 1.0 package (10 oz) Spinach fresh; 1.0 serving Baby Bella Mushrooms (3 oz); 1.0 cup sliced Zucchini; 2.5 tbsp Extra Virgin Olive Oil; 2.0 oz Pasta Lasagna Noodles; 2.0 tbsp Basil; 3.0 tbsp chopped Fresh Chives; 2.0 clove Garlic; 0.25 cup Soy Milk; 0.5 lemon yields Lemon Juice; 1.0 tbsp Maple Grove Farms 100% Pure Maple Syrup; 1.0 tsp Pepper black; 0.5 tsp Salt; 2.0 cup halves and whole Cashew Nuts dry roasted (salt added)

Minutes to Prepare: 120
Minutes to Cook: 30

Number of Servings: 12

Ingredients

9.0 cup Del Monte Garlic/Onion Spaghetti Sauce1.0 package (10 oz) Spinach, fresh1.0 serving Baby Bella Mushrooms (3 oz)1.0 cup, sliced Zucchini2.5 tbsp Extra Virgin Olive Oil2.0 oz Pasta, Lasagna Noodles2.0 tbsp Basil3.0 tbsp chopped Fresh Chives2.0 clove Garlic0.25 cup Soy Milk0.5 lemon yields Lemon Juice1.0 tbsp Maple Grove Farms 100% Pure Maple Syrup1.0 tsp Pepper, black0.5 tsp Salt2.0 cup, halves and whole Cashew Nuts, dry roasted (salt added)

Directions

Soak cashews for a couple hours. Blend with basil, 1.5 tbsp EVOO, chives, garlic, soy milk, lemon juice, maple syrup, salt and pepper until the right consistency. Boil lasagna noodles. Then, chop zucchini and cook with 1 tbsp EVOO, sliced mushrooms, and spinach. Once cooked, add spaghetti sauce. Preheat oven to 350. Layer in large baking dish or two small dishes, 1 cup of sauce mixture, noodles, 1/3 ricotta, sauce, noodles, ricotta, sauce, middles, ricotta then remaining sauce. Top with nutritional yeast (not calculated). Cover and bake for 30 minutes.

Serving Size: Makes 12 slices

Number of Servings: 12.0

Recipe submitted by SparkPeople user PODO82.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 311.1
Total Fat: 15.3 g
Cholesterol: 0.0 mg
Sodium: 1,000.8 mg
Total Carbs: 38.4 g
Dietary Fiber: 4.8 g
Protein: 8.3 g

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