Ingredients

8-10 oven ready brown rice lasagna noodles
1 small zucchini, thinly sliced
2 cups mushrooms, sliced
3 cups broccoli florets
4 cups spinach
Fresh basil, chopped
1L/34 oz organic marinara sauce

Ricotta substitute:
2 cups raw cashews
2 tablespoons fresh lemon juice
2 tablespoons tamari
1/2 cup water
2 garlic cloves, minced

Parmesan substitute:
1 cup walnuts
2 tablespoons nutritional yeast
1/2 teaspoon sea salt
1/2 teaspoon garlic powder

Directions

Lightly steam spinach and broccoli. Then make ricotta substitute by processing cashews in a food processor until crumbly. Then add in remaining ingredients. Repeat for the parmesan substitute.

Assemble lasagna in the following order:
– a few spoonfuls of marinara sauce on the bottom of the pan
– single layer of lasagna noodles
– marinara sauce to cover noodles
– zucchini slices
– 1/2 ricotta mixture
– spinach and broccoli
– marinara sauce
– the remaining ricotta
– single layer of lasagna noodles
– mushrooms
– marinara sauce
– parmesan
– basil

Bake in oven covered for 40 minutes at 350 degrees.