Mushrooms – We love the meaty texture of mushrooms, but diced red bell pepper is a good substitute.Garlic – Fresh is best, but you can sub with 1 – 2 teaspoons of garlic powder when needed.Onion – We used yellow onion, but any color will work well.
VEGAN CASHEW RICOTTA LASAGNA FREE
Feel free to use extra to replace any other vegetable. Carrots – Another nutrient-dense veggie that’s easily accessible.Yellow Squash – We love the additional color, but you can substitute it with zucchini.Zucchini – Low cost and available year-round, zucchini is a nutritious addition to vegetable lasagna.In this WFPB recipe, onion, zucchini, mushrooms, carrots, and squash are cooked until tender and layered with spinach ‘ricotta’, pasta sauce, and wide noodles creating layers of deliciousness for the best vegan lasagna! At least I see it that way, and it’s plant-based perfection for this lasagna-loving family! Ingredients You’ll Need It REALLY is The Ultimate Vegetable Lasagna. Along with a fantastic spinach-ricotta and ‘your’ favorite pasta sauce for a lasagna worth eating and repeating! Made with basic easy-to-find ingredients! You’ll find lots of simple, fresh vegetables in this veggie lasagna.That’s 48% of the daily recommended protein requirements! Hearty and rich in protein! Just one serving of this vegan lasagna gives you 24 grams of protein.It’s easy to make and on the table in about 1 hour! Plus, you can make it ahead, freeze it, and bake it when ready!.More Vegan Pasta Recipes! Why We Love This Recipe!
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