Pumpkin Lentil Lasagna
Gluten Free, Dairy Free, and delicious ... this Pumpkin Lentil Lasagna will get OOOHHHs ... and no one will know how easy it is to make!
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Cooking tools:
- Blender
- Lasagna pan
- Oven
- Parchment paper
- Aluminum foil
- Spoon
- Measuring spoon
Ingredients
- 2 cups raw cashews, soaked in waters at least 4 hours or preferably overnight
- 2 cups pumpkin puree
- 1 clove garlic
- 1 lemon, juiced
- 1 tsp salt
- 1 tbsp olive oil
- 1 container Gluten Free lasagna noodles
- 1 jar good marinara sauce
- 1 cup cooked black lentils
- 8 oz shredded vegan cheese (I love Follow Your Heart)
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