*Serves 6-8 servings. 11”Large Skillet
INGREDIENTS:
32 oz of Pasta sauce of choice
1 zucchini
2 carrot
1 small sweet potato
½ onion
5 cloves garlic
8-16 oz of lasagna noodles
½ head of cauliflower
Vegan Parmesan:
3/4 cup raw cashews
3 tablespoons nutritional yeast
½ tsp garlic powder
¼ tsp onion powder
1 tsp salt
INSTRUCTIONS:
Begin by adding a thin layer of sauce to the bottom of the pan, then chop zucchini on #4 cone to layer on sauce. Add first layer of noodles. Add remaining veggies on #4 cone, saving one carrot and cauliflower for topping.
Add another layer of noodles, then the remaining sauce on top of the noodles. On #1 cone, shred carrot and cauliflower, then spreading the vegan parmesan on top.
Medium-click-Low – It’s all you need to know! Until noodles are tender serve and ENJOY!
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