Creamy Vegetable Lasagna

Creamy Vegetable Lasagna

This is a nice change from traditional Lasagna. It’s creamy and decadent tasting. Filled with yummy Vegetables but won’t leave you feeling stuffed. I used a mix of Zucchini, Yellow Squash and Spinach but feel free to make any changes.

Serves 4

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Ingredients

I package of Lasagna Noodles (cooked according to package directions. Leave them slightly al dente as they will finish cooking in the oven)

1 sm-med Squash sliced thin

1 sm-med Zucchini sliced thin

2 cups Spinach Sautéed 

1 1/2 tsp Garlic Powder 

1 1/2 tsp Onion Powder

1 1/2 tsp Thyme 

1 -2 Tbsp Fresh chopped Parsley

1/3 grated Parmesan

Cashew Cream Sauce 

Salt & Pepper to taste

Cashew Cream Sauce

3/4 cups soaked Raw Cashews in hot water for at least 30 minutes. Drain and rinse before blending.

1/3 cup @bragglivefoodproducts Nutritional Yeast 

2 tsp of @bragglivefoodproducts Liquid Aminos (you can also you use light Tamari)

1/2 cup grated @violifeamerica Parmesan ( I alos like Follow Your Heart)

2/3 cup Unsweetened Cashew Milk

1/2 tsp of Garlic Powder

Pinch of Nutmeg

Ground Pepper 

Blended all ingredients until smooth and creamy 

Directions

1. Slice the Squash and Zucchini length wise and season with Garlic Powder, Onion Powder, Thyme, Salt & Pepper.

2. Start with a little bit of sauce in a baking dish and then alternate the cooked Lasagna noodles, Sauce and Vegetable filling. Repeat until all ingredients are used up.

3. Sprinkle the top with Grated Parmesan and chopped Parsley and then lightly cover with foil and bake at 375 for 45 minutes to an hour