Hearty Veggie Lasagna—Test Kitchen Style!

In July 2014 I discovered the plant based whole food eating lifestyle and have never looked back. I eat no animal products (no meat, dairy, eggs, nada) and really do not even miss it!

SCALE

subheading: For the Tomato Sauce: (See Note):

1(28-ounce) can crushed tomatoes

1 (14.5-ounce) can diced tomatoes, drained

¼ cup chopped fresh basil

3 Tablespoons extra-virgin olive oil

2 garlic cloves, minced

1 teaspoon organic sugar

½ teaspoon salt

¼ teaspoon red pepper flakes

subheading: For the Filling:

8 ounces cauliflower florets, cut into ½-inch pieces ( 2 ¼ cups)

1½ cups raw cashews, chopped

Salt and peppers

½ white onion, diced

1 tablespoon nutritional yeast

1 teaspoon onion powder

½ teaspoon garlic powder

1 Tablespoon chopped fresh basil

subheading: For the Vegetables:

1 pound zucchini, peeled and cut into ½-inch pieces

1 pound white mushrooms, trimmed and sliced thin

5 oz spinach, washed

3 Tablespoons extra-virgin olive oil

1 garlic clove, minced

salt

subheading: For the Lasagna:

12 no-boil lasagna noodles

1 Tablespoon extra-virgin olive oil

1 Tablespoon chopped fresh basil

Directions at a-vegan-gourmet.com

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