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Vegan Lasagna
Yield: 8 servings

1 1/2 c raw cashews (washed)
1 1/2 c pure spring water
1/4 c sesame seeds
1/2 cup water
3 ts Engevita yeast flakes
1 ts sea salt
1 small onion (finely chopped)
2 tb fresh lemon juice
1 teaspoon garlic
2 ts arrowroot powder
1/4 cup pimentos

4 md zucchini, sliced into slivers
9 lasagna noodles
4 c fresh tomato sauce
3 c Mockzarella cheese
2 tb garlic, crushed
1 tb oregano
basil, to taste
parsley, to taste
thyme, to taste
3 c spinach, washed

To make mock cheese, Blend cashews in blender for 1 minute. Add
and blend the sesame seeds, 1/2 cup water, yeast, salt, onion,
lemon juice, garlic, arrowroot and pimientos.

Pour mixture into saucepan. Cook stirring constantly until thick.
Refrigerate. It is best made ahead of time. Preheat oven to 400
degrees.

To make lasagna, layer as follows: sauce, sliced zucchini, spinach,
herbs, lasagna noodle, cheese, sauce, etc.

Bake for 40-45 minutes, uncovered, and serve immediately.

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