vegetable lasagna (vegan & gluten-free) Something Vegan

RECIPE 1 cup cashews (raw or dry roasted will work) 1/3 cup hot water 1 Tbsp. lemon juice 1/4 tsp. garlic powder 1/4 tsp. salt 9 brown rice lasagna noodles (cook in boiling water for a few minutes, until almost done) 3 Tbsp. water 2 cloves garlic, minced 1/3 cup onion, chopped 1 tsp. dried oregano 1 tsp. dried basil 2 cups firmly packed kale, chopped 8 oz. white mushrooms, chopped 1 1/2 cups broccoli, chopped 1 1/2 cups red pasta sauce (make sure it’s vegan) 1 1/2 cups shredded vegan cheese--I used Daiya (this is optional, it is great without the cheese too) To a blender, add cashews, hot water, lemon juice, garlic powder, and salt. Set aside to soak while cooking the noodles and vegetables (about 30 minutes). To a pan over medium-high heat, add water, garlic, onion, oregano, and basil. Stir and cook about a minute. Add kale, mushrooms, and broccoli. Stir and cook a few minutes, until the vegetables start to soften. Blend the soaking cashew mixture until smooth, and transfer it to a bowl. Preheat the oven to 350 degrees Fahrenheit. In a greased square pan, lay three noodles. Spread with a third of the cashew mixture, a third of the sauce, a third of the vegetables, and a third of the vegan cheese. Repeat with three more noodles, a third of the cashew mixture, sauce, vegetables, and vegan cheese. Then the last three noodles, the last of the cashew mixture, sauce, vegetables, and vegan cheese. Bake 25-30 minutes. Something Vegan on Instagram: http://instagram.com/somethingvegan Email: somethingvegan@gmail.com

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