Lasagna noodles of your choice (whole wheat, buckwheat, quinoa, edamame, spelt, etc.)
For the Cashew Cream:
1/45 cups of soaked cashews
1/3 cup of nutritional yeast
1/4 cup and 1 tablespoon of lemon juice
1 teaspoon garlic powder
1 teaspoon of salt
OPTION: mushrooms, spinach, onion.
For the Tomato Sauce:
1 large can of oil free tomato sauce
1 small can of tomato paste
1 cup grated carrots
1/4 cup chopped basil
6 teaspoons of garlic chopped
1 teaspoon of thyme
1 teaspoon of parsley
2 tablespoons of oregano
Preheat oven to 350 degrees. Cook the lasagna noodles jn a large pot of boiling water. For the Cashew Cream; Mix all the ingredients together in a food processor.
For the Tomato Sauce: Heat all the ingredients in a pot on the stove.
When the noodles are cooked — layer them in a class pan with the cashew cream (vegetables if you choose) and tomato sauce. Cook for 30-40 minutes.