Not only is this vegetable lasagna vegan, but it’s also gluten and soy free! Our non-vegetarian friends gobble it up and ask for more!
1 jar of pasta sauce
1 small eggplant
1 small zucchini
1 small yellow squash
2-3 cups of fresh spinach
1/2 small onion
1 package rice lasagna noodles
1/4- 12 cup of rice based Parmasan cheeze
salt and pepper - optional
2/3 of a batch of Cacheeze or cashew cheeze sauce - See Video
2 cups water, 1 cup raw cashews, 1/4 cup nutritional yeast, 1/2 tsp salt, 1/2 tsp turmeric, 1/2 tsp paprika.
Pre-heat the oven to 350 degrees
Make the Casheeze
Wash the vegetables and slice very thinly
Start with a small amount of pasta sauce in the bottom of the pan. Then layer noodles on top – no need to cook them first.
Place thin layers of eggplant, zucchini and yellow squash on top
If you’re using salt and pepper, sprinkle on now.
Top with mushrooms and onion
Add a single layer of spinach.
Use the ladle to pour Casheeze over this layer - make sure the noodles get covered.
Repeat three times: sauce, noodles, thinly sliced veggies, mushrooms, spinach, onion, Casheeze. Save enough pasta sauce for the top.
Sprinkle on the rice Parmesan
Cover with foil and bake 1 1/2 hours.
Let it settle for about 10 minutes. Slice and serve. It goes well with a green salad.
It will keep in a tightly sealed container in the refrigerator for a few days.