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Lasagna Recipe

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This recipe for Lasagna is from Easy Vegan for Busy Parents, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package no-boil pasta
2 lbs zucchini sliced via mandolin
1 jar favorite marinara sauce
1 batch - Super fast cashew cheese (you can sub tofu ricotta)
3 cups fresh baby spinach, washed and drained (can use frozen, just thaw and drain)
Directions:
Directions:
Preheat oven to 375 degrees Fahrenheit
Put some marinara on the bottom of a casserole pan. Add the no-boil lasagna in one layer. Next add a layer of zucchini and spinach, followed by cashew cheese sauce. Respeat until you get to the top. You may top with vegan shredded cheese, but I usually just arrange the zucchini in a nice pattern at the top and omit the shredded cheese.

I make several lasagnas at once. They freeze quite well. You can leave one in the fridge for a week. Otherwise, pop in the oven for 45 minutes covered in foil, then an additional 15-20 minutes uncovered. Let cool and serve with vegam parmesean cheese.
Number Of Servings:
Number Of Servings:
4-8
Preparation Time:
Preparation Time:
5 minutes or less

 

 

 

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