Summer Veggie Vegan Gluten-Free Lasagna
Ingredients:
Chopped summer veggies: summer squash, zucchini, mushrooms (any kind), red, orange, yellow or green bell peppers, olives, spinach, broccoli, onions, etc.
Brown rice lasagna noodles (cooked according to package instructions)
Tomato sauce
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Ingredients for the basil "ricotta cheese" (blend all ingredients below in a food processor until smooth):
1 package of firm, organic tofu
1/2 c raw cashews
2 - 4 cloves of garlic
Squeeze of lemon
A handful of fresh basil
Himalayan sea salt to taste
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Alternate layers of tomato sauce, cooked brown rice noodles, veggies and "ricotta cheese" in a baking dish. Bake at 350 for 15-20 minutes (or a little longer depending on how soft you want your veggies).
Enjoy!