A plate of vegetable lasagna.
Servings 12 Serving Count
Ingredients 12 Count
Nutrition 202 Calories
Total Time 60 Minutes

Vegetable Lasagna



32 ounces Organic Tomato Sauce



1 cup raw Cashews

1 cup Non-dairy Milk

2 tablespoons Cornstarch

2 tablespoons Nutritional Yeast

1 tablespoon Onion Powder

1 tablespoon No-Salt Seasoning blend, adjusted to taste



4-6 Carrots, cut into thin strips (long way)

1 large Eggplant, cut into thin strips

2-3 Zucchini, cut into thin strips (long way)

1 bunch Spinach

⅓ cup Cornstarch


Heat oven to 375 degrees.
To prepare the white sauce:
Blend cashews, almond milk, cornstarch, nutritional yeast, onion powder and no-salt seasoning blend until smooth. Pour into a small pan, bring to a boil and boil for 2 minutes. Add more non-dairy milk as needed, it needs to be the consistency of very thick pancake batter. Taste and adjust seasonings as needed. Set aside.

To Prepare Lasagna:
Blanche carrots in boiling water for 2 minutes. Pat dry and set aside.

Sprinkle cornstarch on a large plate. Press zucchini and eggplant slices one by one into the cornstarch, lightly coating both cut sides. Set aside.

Lightly spray a 9 x 13 baking dish with cooking spray or lightly wipe with olive oil. Place half of the white sauce on the bottom of the pan. Layer half of the spinach, followed by half the carrots, eggplant and zucchini. Layer half of the red sauce. Top with the second half of the white sauce and layer the remaining vegetables. Press down if needed, the spinach layer will flatten during baking.

Top with remaining red sauce, sprinkle top with roughly chopped nuts if desired.

Bake until most of the juices evaporate and top is firm, about an hour. Initially, vegetables will produce a lot of liquid, keep baking until it is evaporated.

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