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Recipes » Main Dishes » Lasagna

Lasagna

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From: SoulInTheRaw.com Made by Bonnie for potluck.

Yield: 2 servings

This recipe is oil free, which is great for heart health. It is also gluten free. Lasagna recipes can be pretty elaborate. This one is relatively easy and very nourishing.

INGREDIENTS

9 green lentil lasagna noodles

PREPARATION

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For the noodles:

For the lasagna:

3 cups tomatoes, chopped

1 inch piece of ginger

2 Tablespoons coconut vinegar

2 Tablespoons coconut aminos

1 Tablespoon salt-free garlic and herb seasoning

crushed red pepper, to taste, optional 

1/2 cup fresh basil leaves

1 Medjoul date, pitted

For the cashew cheese sauce:

2 cups zucchini, chopped

1/2 cup cashews, soaked overnight, rinsed, and drained

1 Tablespoon nutritional yeast, non-fortified

1/2 teaspoon Himalayan pink salt

2 Tablespoons lemon juice, freshly squeezed (about 1/2 lemon)

1/4 cup filtered water

For the tomato sauce:

  1. Blend all ingredients until completely smooth, or slightly chunky – depending on your preference. 

For the tomato sauce:

For the cashew cheese sauce:

  1. Preheat the oven to 400F.

  2. In an 8” glass baking dish, pour a thin layer of tomato sauce. 

  3. Place 3 noodles, slightly overlapping. 

  4. Add more tomato sauce. 

  5. Add 3 more noodles, slightly overlapping. 

  6. Add more tomato sauce on top. 

  7. Add more noodles, and make sure to add more tomato sauce on them. 

  8. Place in the oven for 30 minutes. 

For the vegetables:

  1. Preheat the oven to 400F.

  2. In an 8” glass baking dish, pour a thin layer of tomato sauce. 

  3. Place 3 noodles, slightly overlapping. 

  4. Add more tomato sauce. 

  5. Add 3 more noodles, slightly overlapping. 

  6. Add more tomato sauce on top. 

  7. Add more noodles, and make sure to add more tomato sauce on them. 

  8. Place in the oven for 30 minutes. 

1 sweet onion, chopped 

3.5 cups mushrooms, chopped

2 cups broccoli, roughly chopped

4 Tablespoons coconut aminos

For the vegetables:

  1. Heat a pot or pan on high heat.

  2. Add chopped onion and cook for 5-10 minutes, until the onion begins to become translucent. 

  3. Add all other ingredients, and cook, covered, for 5 minutes. 

  4. Take the lasagna out of the oven, and add the cooked vegetables and coconut aminos on top.

  5. Cook for 10 minutes, or until all vegetables are soft. 

  1. Take the lasagna out of the oven, pour cashew cheese sauce on top, and enjoy.

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