Vegan Lasagna

I use to love eating lasagna with some garlic bread on the side so you know I had to find a vegan alternative to this popular dish and BAM! Here it is, Fam! This will be a hit at the next holiday gathering. They'll be saying 'I can't believe it's not meat".

Pasta

Spelt or Chickpea Lasagna Noodles 

Tomato Sauce

• 13 Plum Tomatoes
• 2 tbsp. Agave
• 2 tbsp. Onion Powder
• 3 tsp. Basil
• 3 tsp. Oregano
• 3 tsp. Sea Salt
• 1/2 tsp. Cayenne Powder

“Meat” 

• 2 cups Cooked Spelt
• 1 cup Cooked Chickpeas
• 1 cup Onions, Chopped
• 1 cup Green, Yellow, and Red Peppers
• 2 tbsp. Onion Powder
• 1 tbsp. Sea Salt
• 2 tsp. Oregano
• 2 tsp. Basil

Brazil Nut Cheese

• 2 cups Soaked Brazil Nuts
• 1 cup Spring Water
• 1 tbsp. Hemp Seeds
• 1 tbsp. Onion Powder
• 1 tsp. Sea Salt
• 1 tsp. Oregano

1 tsp. Basil

Extras

• Zucchini
• White Mushrooms
• Glass Baking Dish
• Grape Seed Oil

Directions

1. Blend together all tomato sauce ingredients in a blender until smooth
2. Add the tomato sauce to a saucepan at medium heat and bring to a boil, then simmer sauce on a low heat, stirring occasionally, until it has thickened.
3. For the “meat” mixture, blend the spelt, chickpeas and seasonings in food processor or blender until well blended.
4. On high heat, lightly oil skillet with grape seed oil and sauté onions and peppers for 4-5 minutes.
5. Add spelt/chickpea mixture, to skillet and cook for 10-12 minutes or until it starts to brown.
6. Add 1 cup of spring water and all other cheese ingredients to blender and blend until mixed well. If too thick, add 1/4 cup more water at a time until you have the desired consistency.
7. Set aside 1 cup of tomato sauce, then pour remaining sauce into spelt/garbanzo bean mixture and mix well.
8. slice mushrooms and zucchini.
9. Begin building lasagna in glass dish by lightly coating bottom of the dish with tomato sauce. This is so the pasta doesn’t stick to the pan.
10. Lay in pasta, zucchini, spelt/chickpea mix, cheese, mushrooms, then pasta once again. Repeat this step until you have 4 layers of pasta.
11. Top off last layer of pasta with spelt/chickpea mix and cheese, then pour remaining tomato sauce around the lasagna. Optional: Lightly sprinkle with dried basil.
12. Bake at 350°F for 35-45 minutes.
13. Allow to cool for 10 minutes before 
14. ENJOY!