Vegan Lasagne with Kale + Cashew Ricotta

Name: Vegan Lasagne with Kale + Cashew Ricotta
Ingredients: egan parmesan for topping; 2 cups raw cashews soaked in water overnight, or in boiling water for 20 minutes; 1 tablespoon nutritional yeast; 1 teaspoon sea salt; 1/2 teaspoon garlic powder; 1 tablespoon lemon juice; 1 cup water; 1 tablespoon olive oil; 4 cloves minced garlic; 1 18 ounce jar of crushed or diced tomatoes; 1 teaspoon salt; 1 tablespoon fresh oregano or 1/4 - 1/2 teaspoon dried; 1 bayleaf

laurasvegantable.com

Using oven ready lasagne noodles saves a lot of time. You can also prepare the ingredients the day before, and either assemble that day, or leave in the fridge

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Blender
Food processor
Stockpot
Saucepan
Fine-mesh sieve
Tongs
Baking dish
Aluminum foil
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Ingredients

egan parmesan for topping
2 cups raw cashews soaked in water overnight, or in boiling water for 20 minutes
1 tablespoon nutritional yeast
1 teaspoon sea salt
1/2 teaspoon garlic powder
1 tablespoon lemon juice
1 cup water
1 tablespoon olive oil
4 cloves minced garlic
1 18 ounce jar of crushed or diced tomatoes
1 teaspoon salt
1 tablespoon fresh oregano or 1/4 - 1/2 teaspoon dried
1 bayleaf