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Vegetarian Lasagna with Chunky Tomato Sauce and Cashew Bechamel

Lisa Turner
  • minutes
  • Serves 8

INGREDIENTS

1/4 cup

Basil, fresh

8

Button mushrooms

2

Carrots, medium

2

stalks Celery

1

Eggplant, small

2 cloves

Garlic

1

Jalapeno

1

Onion, medium

1 tsp

Oregano, dried

1

Red bell pepper

2 cups

Spinach

2

Tomatoes, large

1

(150 mL) can Tomato paste

1/2 cup

Kalamata olives, pitted and sliced

2 tsp

Lemon juice

6

large sheets Lasagna noodles, fresh or cooked

1 1/8 cups

Nutritional yeast

1 tsp

Paprika

1/2 tsp

Sea salt

1

Sea salt and fresh cracked black pepper

2 tsp

Olive oil

1/3 cup

Almonds, raw

2 1/4 cups

Cashew, raw

1/2 tsp

Cumin, ground

3/4 cup

Water