This was given to me by my good friend, Kristen. She recited from memory, her favorite recipe for lasagna as I wrote it down. I will never forget her kindness to me. This is in a bit different format than I usually write my posts, but I think you'll understand that she was also one of a kind. I will never forget her.
Sauce: Combine: onion, chopped & sautéed
carrots, thinly sliced (mandolin is optional)
prepared tomato sauce
garlic &/ onion powder, optional
Pasta: Boil one package of lasagna noodles, preferably gluten free, made from brown rice, until al dente, not too soft!
Creamy Cashew Cheese: Make one batch of creamy cashew cheese, by blending in a high powered blender until smooth the following
1 cup cashews, fermented if you choose
1/3 cup water
1/4 teaspoon garlic granules
1 teaspoon onion powder
1 teaspoon lemon juice
1 teaspoon salt
Blend in a high powered blender until smooth.
Assemble in layers, a little bit of sauce on bottom of a 9”x13” pan, then the following:
1. 3 noodles
2. Sauce
3. Fresh spinach
4. Dollops of creamy cashew cheese
5. Optional - vegan cheese
6. Repeat steps 1-5
7. Again, repeat steps 1-5
8. Repeat step 1 with the last 3 lasagna noodles
9. Add the last of the sauce and any cashew cheese left.
You can add any seasonings in the dish or as a topping before baking that you like. Bake uncovered at 375 degrees Fahrenheit for about 20-30 minutes, until bubbly and cheese is melted. Let rest for a few minutes, before cutting, so it will stay together better.
