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  _____________________________________________________________________________  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  ____________________________________________________________________________  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!

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

_____________________________________________________________________________

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

____________________________________________________________________________

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!