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Vegan Spinach & Vegetable Lasagna

Ann Dunaway Teh & Lesley Baradel
  • minutes
  • Serves 8

INGREDIENTS

1/3 cup

Basil, leaves

2 cans

Cannellini beans

1 1/2 tsp

Garlic

1 cup

Mushrooms

1/2

Onion

1

Red bell peppers, large

2 16 ounce packages

Spinach, frozen

1/4 cup

Lemon juice

6 cups

Marinara sauce, low sodium

12

Lasagna noodles

1/4 cup

Nutritional yeast

1/8 tsp

Red pepper flakes

4 tsp

Olive oil, extra-virgin

1 cup

Cashews, raw

1/2 cup

Panko bread crumbs