Rainbow Veggie Lasagna
Servings: 10
Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 1 hour, 10 minutes
Ingredients:
Tomato layer
- 1/2 cup vegan mozzarella cheese
- 1-1/4 cups Raos Homemade Tomato Sauce
Spinach layer
- 1 cup spinach leaves
- 1/3 cup water
- 2/3 cup vegan cream cheese
Sweet Potato layer
- 1 small sweet potato cooked (boil for 20-25 minutes until tender)
- 3/4 cup water
- 2/3 cup vegan cream cheese
Beet layer
- 1/2 small beet finely diced
- 3/4 cup water
- 2/3 cup vegan cream cheese
Top layer
- 1/3 cup vegan cream cheese
- 2/3 cup water
- 1 cup vegan mozzarella cheese
For Homemade Vegan Cashew Cream Cheese
- 2 cups cashews soaked for 8 hours
- 2 Tbsp. nutritional yeast
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 cup lemon juice
- 1/2 cup water
Instructions:
- Preheat oven to 400°F.
- In a lasagna pan, spread tomato sauce. Add a layer of noodles and press down so sauce spills over the top. Top with mozzarella. Add another layer of noodles.
- In a bowl, mix vegan cream cheese, spinach, and water until a sauce forms. Spread over noodles. Add another layer of noodles.
- In a bowl, mash sweet potato with vegan cream cheese and water into a creamy sauce. Spread over noodles. Add another layer of noodles.
- In a bowl, combine beets, vegan cream cheese, and water; mix into a sauce. Pour over noodles. Add a layer of noodles.
- In a bowl, mix vegan cream cheese and water to make a sauce and spread over noodles. Top with mozzarella cheese.
- Bake for 35 minutes until noodles are soft and cooked through.
Tip: When making cream cheese and water mixtures, aim for a thick white sauce. This sauce helps cook the noodles. If too runny, add more cream cheese; if too thick, add more water.
This recipe was originally published on my Vitacost blog. Check out more recipes here. Use code: EARTHDIET at checkout on Vitacost to save 10% on your next order.
