This recipe is dairy-free & gluten-free and a great way to “eat the rainbow” to receive a variety of nutrients. Including spinach, beets, sweet potato, and cashew cream cheese, enjoy a different flavour with each bite! 👌🏾😋
Vegan Rainbow Lasagna
Total time: 1 hour 10 minutes
Serves: 10
Ingredients:
2 boxes Organic Green Lentil Lasagna
Tomato layer
1/2 cup vegan mozzarella cheese
1-1/4 cups Organic/Homemade Tomato Sauce
Spinach layer
1 cup spinach leaves
1/3 cup water
2/3 cup vegan cream cheese
Sweet potato layer
1 small sweet potato cooked (boil for 20-25 minutes until tender)
3/4 cup water
2/3 cup vegan cream cheese
Beet layer
1/2 small beet finely diced
3/4 cup water
2/3 cup vegan cream cheese
Top layer
1/3 cup vegan cream cheese
2/3 cup water
1 cup vegan mozzarella cheese
For Homemade Vegan Cashew Cream Cheese
2 cups cashews soaked for 8 hours
2 Tbsp. nutritional yeast
1 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. salt
1/4 cup lemon juice
1/2 cup water
Instructions:
Preheat oven to 400 degrees F.
In lasagna pan, spread tomato sauce. Add layer of noodles and push down so sauce spills over top. Top with mozzarella. Add another layer of noodles.
In bowl, mix together cream cheese, spinach and water until sauce forms; spread over noodles. Add layer of noodles.
In bowl, mash sweet potato with cream cheese and water into creamy sauce.
Spread over noodles. Top with another layer of noodles.
In bowl, combine beets, cream cheese and water and mix into sauce. Pour over noodles. Add layer of noodles.
In bowl, mix cream cheese and water to make sauce and spread over noodles. Top with mozzarella cheese.
Bake for 35 minutes until noodles are soft and cooked through.
Tip: When making cream cheese and water mixtures, results should come out as a thick white sauce. This sauce is what the noodles will cook in. If the mixture is too runny, add more cream cheese; If it’s too thick, add more water.
