HOW TO MAKE A PERFECT GLUTEN-FREE LASAGNA (cooked version)

2/3/2015

COOKED VEGAN LASAGNA
1 package of rice lasagna noodles that don't need to be pre-cooked
1 Large jar of Marinara Sauce
1 box of Light Life Meat Crumbles
1 batch of creamy Béchamel Sauce (recipe below)
1 bag of Mozarella Daiya cheese
Fresh basil to decorate when cooked

DIRECTIONS:
Layer in the following order, cover with foil and bake at 350 for 1 hour or so.
marinara
noodles
marinara
meat crumbles
1/4 package of cheese
a little bit of bechamel
noodles
marinara
meat crumbles
1/4 package of cheese
a little bit ofbechamel
noodles
marinara
1/2 package of cheese
a little bit of bechamel

Béchamel Sauce (Raw Vegan):

2/3 cup cashews, soaked for 5 hours and rinsed
1 cup of almond milk
2 cloves of garlic
¼ cup nutritional yeast (if available)
½ lemon, juiced
1 teaspoon salt

Blend everything in a blender.

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