Vegan Lasagna Recipe

Name: Vegan Lasagna Recipe
Ingredients: 8 ounces baby bella mushrooms; 1 cup roasted cashews, divided; 1/2 teaspoon dried rosemary; 2 tablespoons olive oil; 5 ounces baby spinach; 1/4 teaspoon kosher salt; 1 tablespoon lemon juice + 1 teaspoon lemon zest ( 1/2 lemon); 1/8 teaspoon garlic powder; 2 25-ounce jars tomato basil pasta sauce or marinara sauce; 2 8-ounce cans tomato sauce; 10 to 13 ounces no boil lasagna noodles (do not substitute with standard noodles!); 8 -ounce container hummus (or garlic hummus); Dried oregano, for sprinkling; Fresh ground black pepper

www.liversupport.com

Discover a vegan lasagna with tomato basil sauce, mushrooms & hummus—a dairy-free delight for all, even meat lovers!

View full recipe on www.liversupport.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.liversupport.com.

Share this recipe:

Cooking tools:

Oven
Baking dish
Skillet
Cutting board
Chef's knife
Microplane
Mixing bowl
Measuring cup
Measuring spoon
Spatula
Pepper mill

Ingredients

8 ounces baby bella mushrooms
1 cup roasted cashews, divided
1/2 teaspoon dried rosemary
2 tablespoons olive oil
5 ounces baby spinach
1/4 teaspoon kosher salt
1 tablespoon lemon juice + 1 teaspoon lemon zest ( 1/2 lemon)
1/8 teaspoon garlic powder
2 25-ounce jars tomato basil pasta sauce or marinara sauce
2 8-ounce cans tomato sauce
10 to 13 ounces no boil lasagna noodles (do not substitute with standard noodles!)
8 -ounce container hummus (or garlic hummus)
Dried oregano, for sprinkling
Fresh ground black pepper