Best Lasagna Ever!

I know that I have been raving about my creations, but this one snuck up on me. Let me tell you, this is one of the easiest and best dishes I have made so far! So here it goes:

Ingredients:

Vegan Ricotta (Cashew Based)

2 cups of raw cashews, soaked in water for 2 hours and drained (Yes, Seriously)

1/2 cup water

1 tbs apple cider vinegar

2 cloves of garlic

dash of onion powder

1 tsp sea salt

dash of black pepper

2 tsp of coconut milk

Directions:

1. combine in high speed blender until smooth

Vegan Lasagna

1 box of your favorite wheat lasagna noodles

2 medium-sized zucchini squash

12 mushrooms (sliced)

1lb frozen chopped spinach, thawed

2 medium-sized red and orange bell peppers

1/2 green bell pepper

1/2 onion

2 jars of your favorite pasta sauce (I used Prego Tomato Basil Garlic and Prego Chunky Garden Combo)

2 tbs oregano (sprinkle and seperated)

1 recipe vegan ricotta (from above)

1-2 cups of your favorite vegan cheese (I used Daiya cheddar style shreds, we did not have mozzarella)

Directions:

1. Preheat oven to 350 degrees

2. Combine ricotta, spinach, and 1 tbs of oregano

3. Slice zucchini in chunks, cut up mushrooms, bell peppers and onions as well

4. Cover bottom of pan with sauce

5. Layer slices of lasagna noodles

6. Cover with half of ricotta sauce

7. Cover with veggies

8. Repeat

9. Top with a layer of sauce and zucchini

10. Sprinkle with cheese and 1 tbs of oregano

11. Bake uncovered for 1 and a half-2 hours

12. Allow to cool for 15 minutes before serving.

Enjoy!

*Notes A twist to this recipe would be using the zucchini as the lasagna noodle. To cut down on time, you can cook all the veggies and lasagna noodles beforehand. Add cilantro for garnish.*

Peace and Love,

DeidreVee