About the Recipe
A crowd-pleasing vegan lasagna that proves plant-based can be incredibly tasty. Layers of roasted vegetables, spinach and a creamy cashew blend come together in a nourishing dish everyone will love.
Ingredients
1 cup dried red lentils
2 jars marinara sauce
cashew ricotta
3 cups spinach
1 teaspoon dried oregano
1 teaspoon dried basil
1 box lasagna noodles (regular or gluten free)
16 ouces shredded vegan mozerella cheese
ingredient 8
Preparation
Step 1
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Step 2
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Step 3
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Step 4
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