Lasagna

Plant Based on a Budget
February 16, 2015

Ingredients

  • 1 box no-boil lasagna noodles (check ingredients for eggs)
  • 43 oz of marinara sauce
  • olive oil
  • 1 red onion diced
  • 1 red bell pepper diced
  • 1 pack of mushrooms sliced (8oz)
  • 1 zucchini sliced into rounds
  • 1 carrot sliced into rounds

For The Tofu Ricotta:

  • 15.5 oz extra firm tofu, pressed (I just squeezed it until all the water was out)
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 2 Tablespoons nutritional yeast
  • 1 teaspoon stone ground mustard
  • pepper to taste
  • 1 Tablespoon lemon juice
  • 2 Tablespoons cornstarch mixed with 2 Tablespoons water

For Cashew Cream:

  • 1 1/2 cups raw cashews, soaked at least 2 hours
  • 1 teaspoon salt
  • 1 1/2 teaspoons stone ground mustard
  • 3/4 onion powder
  • 2 Tablespoons nutritional Yeast
  • 4 Tablespoons lemon juice
  • 1 shallot
  • 7 cloves garlic
  • pepper to taste
  • non dairy milk (about 4 Tablespoons)
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