Vegan Lasagna
You're going to love this easy healthy lasagna!
Print Recipe
Ingredients
- 1 jar 25-ounce of tomato sauce (approximately 3 cups)
- 1 package 10-ounces of lasagna noodles (I used gluten-free rice noodles from De Boles)
- 1 medium eggplant thinly sliced
- 2 medium zucchini thinly sliced
- 1 can 14-ounces of artichoke hearts in water
- 1 can 2.5-ounces of slivered olives
- 2 cups of cashew cream sauce*
- Fresh spinach or basil to garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit
- Slice eggplant and zucchini into long thin pieces
Layer lasagna as follows
- Tomato Sauce
- Noodles
- Eggplant
- Cashew Cream
- Noodles
- Artichokes and Olives
- Tomato Sauce
- Noodles
- Zucchini
- Cashew Cream
- Noodles
- Cashew Cream
- Tomato Sauce
- Cover with a layer or parchment paper, then tin foil
- Bake lasagna for one hour
- Enjoy!
Notes
**Click link below to learn how to make Cashew Cream Sauce
Choose Organic ingredients when possible
I love the gluten-free pasta noodles from De Boles because you do not need to cook them ahead of time!!
Choose Organic ingredients when possible
I love the gluten-free pasta noodles from De Boles because you do not need to cook them ahead of time!!
Servings: 8