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I love making all in one dishes and this is definitely one of them….LASAGNA!!! Of course its all veggie-licious and healthy. You can have this dinner option as a gluten free dinner by exchanging your noodles for Rice noodles with name brands like Tinkyada. Or if Cashew Cheese sounds too strange just use Daiya or Veggie cheese alternatives But enjoy giving your family an healthy alternative to gobs of cheeses, fat and cholesterol saturating every artery you have! Remember…”So Whether you eat or drink do all for the Glory of God!” 1 Corinthians 10:31

Veggie Lasagna

Meat Sauce:
16 oz of Veggie Meat browned (optional…and its already browned so… heated )
2 cans Diced Tomatoes with Sweet Onions
1 16oz Jar of Tomato Sauce w/ chunky veggies
1tbsp sugar/ Honey (Optional- to balance the acidity in the tomato sauce)
** Heat meat, add 2 can of diced tomatoes, and then add tomato sauce with sugar.

Vegetable Saute:
1 Med Grated or Diced Zucchini
2 Cups of Baby Spinach
1cup of Shredded Carrots
2 Tbsp of Garlic
1 Med Onion dices
1 tsp salt
1 tsp of Oregano
1 tsp Basil
** Sauté all Vegetables in a pan for2-4 mins. (Don’t over cook so that you don’t end up with mush after baking in the oven when its all said and done.) Then add to your Meat and veggie sauce mixture. Set aside on warm.

Tofu Cottage Cheese:
2 pkgs of 16oz Tofu
½ Tbsp of Oregano
½ Tbsp of Basil
1/3 cup of Nutritional Yeast
Salt to taste
1Tbsp of Lemon Freshly Squeezed
** Take a potato masher and mash all ingredients together in a bowl until crumbly. Set aside.
Cashew Cheese:
2 cups of Rinsed and soaked cashews (2 hrs – I don’t really soak mine. My Vitamix does just fine!)
1 2 cups water
1 4oz jar of Pimentos
Juice from Half a Lemon
1/3 cup of Nutrtional Yeast
½ tbsp of Garlic Powder
½ tbsp. of Onion Powder
Salt to taste (recommend ½ tbsp.)
**Blend in a high power blender until creamy and smooth. Set aside a cup for top application.
1 Box of Oven Ready Lasagna Noodles

Process each section above as directed for layering.
Take a cup of Meat / Veggie sauce to cover the bottom of your Lasagna Pan to help with cooking and no sticking of noodles. Place a layer of 4-5 Oven ready Lasagna Noodles over the sauce. Place a layer of Tofu Cottage Cheese. Drizzle a ½ cup of cashew Cheese over the tofu. Place a layer of Meat/ Veggie sauce over the cheese mixture. Then place another 4-5 noodles on top of that and repeat the process ending with the noodles. Cover with a cup of sauce and cover with foil and bake for an hour or until noodles are done (check by inserting a knife). Pull lasagna out and add set aside cheese sauce to the top or Parmesan Cheese with Parsley for décor for another 10-15 m