Butternut Squash and Zucchini Lasagna-Gluten free, Vegan | Food Stuff
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Ingredients
- 1 medium butternut squash, peeled, thinly sliced
- 4 medium zucchini, thinly sliced lengthwise
- 1 1/2 boxes Tinkyada Organic Rice Lasagna sheets
- 3 tablespoons Daiya Cheddar Style Wedge
- Fresh Sage Leaves, about 20 leaves
- 4 tablespoons Earth Balance Coconut Spread
- 2 tablespoons brown rice flour
- 2 cups coconut milk
- 1/2 cup unflavored almond milk
- 1 1/2 teaspoons kosher salt + additional pinch of kosher salt
- 1/2 teaspoon crushed black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground sage
- 1/4 teaspoon ground cayenne
- 1 1/2 tablespoons arrowroot
- 1 tablespoon water
- olive oil
- 1/2 cup Daiya Cheddar Style Shredded
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