Mexican Green Lasagna | Fueled Naturally

Name: Mexican Green Lasagna | Fueled Naturally
Ingredients: 1 tablespoon oil; 2 zucchinis, sliced into half moons; 1 cup frozen white corn; 1 cup frozen poblano peppers or bell peppers; Lasagna noodles, gluten free optional; Vegan mozarella (I like the liquid mozzarella from miyokos); Vegan store bought ricotta (or use the tofu ricotta recipe found pinned in comments); 2 tablespoons oil; 1 1/2 lbs tomatillos, husks removed; 1/2 small yellow onion, roughly chopped; 3 garlic cloves, peeled; 1 serrano or jalapeno pepper, stem removed; 1 cup spinach; 1/4 cup homemade cashew crema or store-bought; 1/2 cup vegetable broth or water; Small handful cilantro; Pinch of salt

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This Mexican Green Lasagna is inspired by a lasagna my Mexican family makes with mole & rajas. It's so healthy, delicious and filling!

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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.fuelednaturally.net.

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Ingredients

1 tablespoon oil
2 zucchinis, sliced into half moons
1 cup frozen white corn
1 cup frozen poblano peppers or bell peppers
Lasagna noodles, gluten free optional
Vegan mozarella (I like the liquid mozzarella from miyokos)
Vegan store bought ricotta (or use the tofu ricotta recipe found pinned in comments)
2 tablespoons oil
1 1/2 lbs tomatillos, husks removed
1/2 small yellow onion, roughly chopped
3 garlic cloves, peeled
1 serrano or jalapeno pepper, stem removed
1 cup spinach
1/4 cup homemade cashew crema or store-bought
1/2 cup vegetable broth or water
Small handful cilantro
Pinch of salt