My GoTo Vegetable Lasagna with Cashew Ricotta

Name: My GoTo Vegetable Lasagna with Cashew Ricotta
Total time: 95 min
Ingredients: 2 cups (280g) raw cashews, soaked in hot water for at least 30 minutes; 1/4 cup (60ml) water; 3 tablespoons (45ml) lemon juice, freshly squeezed; 2 tablespoons (30ml) nutritional yeast; 1 clove garlic, minced; 1 teaspoon (5ml) onion powder; 1/2 teaspoon (2.5ml) salt; 1/4 teaspoon (1.25ml) black pepper; 2 tablespoons fresh basil, chopped (optional); 1 large eggplant (about 1 pound/450g), cut into 1/2-inch cubes; 2 zucchini (about 1 pound/450g), cut into 1/2-inch cubes; 1 red bell pepper, seeded and chopped; 1 yellow bell pepper, seeded and chopped; 1 red onion, thinly sliced; 2 cups (approximately 230g) sliced mushrooms (cremini or button); 4 tablespoons (60ml) olive oil; 1 teaspoon (5ml) Italian seasoning; 1 (24-28 ounce/ 680-790g) jar of your favourite tomato sauce (passata is perfect); 12-15 oven-ready lasagna noodles; 1 cup (115g) shredded vegan mozzarella cheese (optional, but adds a lovely cheesy top!)

allfoodboard.com

This Vegetable Lasagna with Cashew Ricotta is a game changer Creamy veggiepacked and dairyfree Even the kids love it Get the healthy delicious recipe now

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Ingredients

2 cups (280g) raw cashews, soaked in hot water for at least 30 minutes
1/4 cup (60ml) water
3 tablespoons (45ml) lemon juice, freshly squeezed
2 tablespoons (30ml) nutritional yeast
1 clove garlic, minced
1 teaspoon (5ml) onion powder
1/2 teaspoon (2.5ml) salt
1/4 teaspoon (1.25ml) black pepper
2 tablespoons fresh basil, chopped (optional)
1 large eggplant (about 1 pound/450g), cut into 1/2-inch cubes
2 zucchini (about 1 pound/450g), cut into 1/2-inch cubes
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 red onion, thinly sliced
2 cups (approximately 230g) sliced mushrooms (cremini or button)
4 tablespoons (60ml) olive oil
1 teaspoon (5ml) Italian seasoning
1 (24-28 ounce/ 680-790g) jar of your favourite tomato sauce (passata is perfect)
12-15 oven-ready lasagna noodles
1 cup (115g) shredded vegan mozzarella cheese (optional, but adds a lovely cheesy top!)