Vegan Lasagna
(Published: )
| Prep Time |
Cooking Time |
Servings |
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6 people |
Ingredients:
- 1 pkg lasagna noodles
- 1 1/2 cups veggie ground round
- 5 oz organic baby spinach
- 4 cups shredded white vegan cheese
- 1 jar pasta sauce
- 1 cup unsweetened cashew milk
- 2 tsp apple cider vinegar
- 2 tsp lemon juice
- 1 tsp Italian seasoning
- 1 tsp minced garlic
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Directions:
- Grease a 9 x 13 pan
- In boiling water, add lasagna noodles just long enough to make them pliable
- Drain immediately
- In a separate container add garlic, Italian seasoning, vinegar, and lemon juice to cashew milk
- Mix well and set aside
- Place lasagna noodles on the bottom of pan to cover
- Spread half the package of beefless ground over noodles
- Spread ½ box of spinach leaves evenly over beefless ground
- Spread ½ jar of pasta sauce evenly over spinach
- Sprinkle 1/3 of the grated cheese over pasta sauce
- Repeat process again but this time finish it by covering it with all remaining cheese
- Carefully pour cashew milk mixture evenly over entire dish
- Bake for 40 minutes at 350 degrees loosely covered with aluminum foil.
- Remove foil and bake for an additional 15 minutes.
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