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LOCATION: Recipes >> Vegetarian >> Title: Vegetarian Lasagna

Print this Recipe    Title: Vegetarian Lasagna

Categories: Vegetarian, Pasta, Vegan, Main dish
Yield: 8 servings

--------------------MOCKZARELLA CHEESE--------------------
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 (from health food stores)
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

--------------------------LASAGNA--------------------------
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

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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