Vegan Lasagna Verde - Forks Over Knives

Name: Vegan Lasagna Verde - Forks Over Knives
Total time: 60 min
Ingredients: ⅓ cup raw cashews; 6 dried whole wheat lasagna noodles; 4 Swiss chard leaves, thick stems removed; 8 oz. thin fresh asparagus spears, trimmed (about 20 spears); 1½ cups frozen peas; 1 8-oz. pkg. cremini mushrooms, sliced; 1½ cups unsweetened, unflavored plant-based milk, such as almond, soy, cashew, or rice; ⅓ cup chickpea flour; 1 tablespoon lemon juice; 1 clove garlic; ½ teaspoon freshly ground black pepper; ¼ teaspoon sea salt; ¼ teaspoon freshly grated nutmeg; ¼ cup sliced green onions (scallions); 2 tablespoons chopped fresh basil; Lemon wedges (optional)

www.forksoverknives.com

Go green with veggie-filled layers in this creamy vegan lasagna, which is chock-full of hearty, healthy ingredients. Get the recipe!

View full recipe on www.forksoverknives.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.forksoverknives.com.

Share this recipe:

Ingredients

⅓ cup raw cashews
6 dried whole wheat lasagna noodles
4 Swiss chard leaves, thick stems removed
8 oz. thin fresh asparagus spears, trimmed (about 20 spears)
1½ cups frozen peas
1 8-oz. pkg. cremini mushrooms, sliced
1½ cups unsweetened, unflavored plant-based milk, such as almond, soy, cashew, or rice
⅓ cup chickpea flour
1 tablespoon lemon juice
1 clove garlic
½ teaspoon freshly ground black pepper
¼ teaspoon sea salt
¼ teaspoon freshly grated nutmeg
¼ cup sliced green onions (scallions)
2 tablespoons chopped fresh basil
Lemon wedges (optional)