plant based lasagna
For the sauce blend the following:
2 cups fresh tomatoes
½ cup dried tomatoes that have been soaked in 2 cups of water for a few hours
2 T honey.
To this add
½t. dried basil in the sauce or a few fresh sliced leaves placed in between the layers of lasagna noodles.
3 cloves of fresh garlic, pressed.
Layer as follows in a covered dish:
Above sauce, about ½ inch thick
Uncooked Tinkyada Brown Rice Lasagna Noodles or Whole Grain Lasagna Noodles
About 6 Basal leaves per 10 X 10 inch baking dish (Optional)
Thinly Sliced unseasoned Tofu
A Sprinkling of Salt
Grilled plain unseasoned eggplant or several leaves of chard (optional)
Thin layer of Cashew Cheese. Make it a little runny for the noodles to soak up.
Repeat all of this 2 times if eggplant or chard is added, or 3 times if they are not added.
Before placing in the oven ad to the sides of the dish about 1/4 cup of water, (this is for the noodles to soak up.)
Cook for 15 min at 375 and then turn down to 350 for 45- 60 min. or until noodles are soft.
Cashew Cheese Sauce
1 cup raw cashews
1 cup water
1 T. Nutritional Yeast (optional)
2 T. Sesame seeds (optional)
2 T. Lemon Juice
2 Teaspoons salt
1/4 t. garlic powder
1 T. onion powder
4 T. pimentos or ¼ of a large red bell pepper
Blend all until smooth. Serve