Ingredients:
🍃Oven ready lasagna Sheets. No need to blanch or boil before use. (Whether you use oven ready or regular lasagna sheets, as long as you have enough sauce the lasagna will cook). You can use gluten free lasagna sheets.
🍃2 cups dried lentils(wash and soak overnight).
1 medium size onion
4 cloves garlic
2 stalks celery
3 stalks scallion
2 medium size carrot
1/2 bell pepper
Few sprigs thyme
About two handfuls chopped Kale without stems ( you can use another leafy greens)
Few fennel seeds ( I added a bit more than what’s shown in the video about 1/2 tsp)
1/2 tsp dried aregano
1/2 tsp garlic powder
1/2 tsp onion powder
2 cups tomato basil pasta sauce
1 tbsp oil
2 tbsp agave nectar (Don’t have agave use sugar)
3 tbsp tomato paste ( I used the Cadia brand)
**Roughly 6 cups of water
Salt and * pepper ( You can always use some all purpose seasoning). Seasoned to your liking.
🍃White sauce
3/4 cup raw cashew ( soaked in warm water for a few minutes or until you’re ready to use it).
1/4 cup nutritional yeast
1/2 tbsp garlic powder
1 1/2 cup coconut milk ( can also use another unsweetened unflavored Plantbased milk)
1 pack Vegan cheese ( I used the violife brand 8oz)
Salt to taste
**About 1/4 cup to rinse out blender
** I only added the white sauce on two layers but you can add it to each layer. Depending on the size of your baking pan add layers to accommodate.
3 окт 2024
