Vegan Vegetable Lasagna

Name: Vegan Vegetable Lasagna
Total time: 145 min
Ingredients: 1 (28-ounce) can crushed tomatoes; 1 (14.5-ounce) can diced tomatoes, drained; ¼ cup chopped fresh basil; 3 tablespoons extra-virgin olive oil; 2 garlic cloves, minced; 1 teaspoon organic sugar; ½ teaspoon salt; ¼ teaspoon red pepper flakes; 8 ounces cauliflower florets, cut into ½-inch pieces; 1½ cups raw cashews, chopped; Salt; pepper; ¼ cup extra-virgin olive oil; 1 tablespoon chopped fresh basil; 1 pound eggplant, peeled and cut into ½-inch pieces; 1 pound white mushrooms, trimmed and sliced thin; 1 garlic clove, minced; 1 pound zucchini, cut into ½-inch pieces; 12 no-boil lasagna noodles; 1 tablespoon extra-virgin olive oil

www.americastestkitchen.com

How could we develop a stick-to-your-ribs vegan vegetable lasagna if a good one features layer upon layer of cheese?

Keywords

Main Courses
Vegetables
Vegan

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