Nut Cheese Ingredients for Vegetarian Lasagna
2 cups macadamia nuts
2 cups of almonds
juice of one lemon
1/2 cup of freshly squeezed orange juice
3 tsp sea salt
Place all ingredients in food processor with half a cup of water and blend until creamy.
Ingredients for Lasagna
2 onions chopped
package frozen spinach defrosted and drained, or 6 cups fresh
1 zucchini, sliced thin
1 yellow squash, sliced thin
1 cup shredded carrots
3 cloves of garlic, chopped
3 tablespoons parsley
3 tsp Basil
Salt to taste
1 can tomatoes
1 jar tomato sauce
1 pack gluten free lasagna noodles
3 cups nut cheese
1/4 cup Nutritional Yeast
3 Tbsp Parsley
3 Tbsp Oregano
1/4-1/2 cup Nutritional Yeast
Chop onions and sauté over medium heat in large pan with olive oil until onions are translucent. Add in tomatoes, tomato sauce, spinach, zucchini, parsley, garlic, basil and salt.
Simmer uncovered for 45 minutes.
At the same time, boil water for lasagna noodles. Cook, drain, and rinse, according to package directions.
Mix 1/4 cup Nutritional Yeast, Parsley, Nut Cheese and Oregano together.
When sauce is finished simmering, layer all ingredients, noodles, nut cheese mixture, and sauce into 13 x 9 baking dish, twice, reserving a small amount of sauce for the top layer.
Sprinkle with remaining Nutritional Yeast, and bake at 350 for 45 minutes.