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Ingredients
  • 12 ounces dried lasagna noodles (9 to 12 noodles)
  • Dash olive oil
  • subheading: For the Roasted Veggies:
  • 8 ounces cremini mushrooms, cleaned and sliced
  • 2 cups diced red bell pepper (about 1 medium pepper)
  • 2 cups diced zucchini (about 1 medium zucchini)
  • 4 teaspoons olive oil
  • Salt and pepper
  • subheading: For the Vegan Ricotta:
  • 1 ½ cups raw cashews, soaked in water 4 to 8 hours, drained and rinsed
  • ½ cup unflavored and unsweetened non-dairy milk
  • 2 garlic cloves
  • 7 ounces firm or extra firm tofu, broken into chunks
  • ½ cup roughly chopped fresh basil leaves
  • 3 tablespoons lemon juice
  • ¾ teaspoon salt, or to taste
  • subheading: For Assembling the Lasagna:
  • 6 cups marinara sauce
Steps
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