Veggie Lasagna

nutritionfacts.org

LaDeDi

Lasagna vegetable

1 head cauliflower cut vertically into ¼-inch slices

1 zucchini cut into ⅛-inch slices

1 eggplant cut into ⅛-inch slices

1 red bell pepper seeded and chopped

12 100% whole-grain lasagna noodles

1 ½ cups cooked or 1 15.5-ounce BPA-free can or Tetra Pak cannellini beans drained, rinsed, and mashed

¼ cup nutritional yeast

¼ cup minced fresh parsley

½ cup Almond Milk

1 teaspoon blended peeled lemon

1 teaspoon white miso paste

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon garlic powder

1 teaspoon onion powder

¼ teaspoon red pepper flakes (to taste)

¼ teaspoon ground black pepper

3 cups jarred or homemade marinara sauce

¼ cup Nutty Parm

Directions at nutritionfacts.org

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