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Vegan Lasagna with Basil Cashew Cheeze

Angela Liddon
  • 90 minutes
  • Serves 6

INGREDIENTS

1 1/2 cups

Basil, fresh lightly packed leaves

1 cup

Cremini mushrooms

5

Garlic clove

1/2 tsp

Onion powder

1

large handful Spinach

1

Sweet onion, chopped (2.5 cups)

2

Zucchini, small

1 tbsp

Dijon mustard

1

Lemon basil cheeze sauce

1/4 cup

Lemon juice, fresh

1 1/2

bottles Pasta sauce or use homemade marinara sauce

1

Box Lasagna noodles

3/4 tsp

Kosher salt

1/2 cup

Nutritional yeast

1

Red pepper, large

1 cup

Cashews, raw

1

Daiya cheese

2

Veggie burgers, pre-cooked

1/4 cup

Vegetable broth or water