Easy Summer Vegan Lasagna

Vegetables truly rock in the flavor department if given a chance.  No need for meat or dairy cheese when you layer the multiple flavors found in plants.  The surprise here is the cashew cheese, found in most grocery stores (can use any nut cheese).  I prefer organic produce whenever possible.  This entree provides a good source of lycopene (antioxidant), calcium, folate, Vitamin A, heart healthy fats, fiber, magnesium, and prebiotics (food for your healthy gut bacteria).  The cheese is even made with probiotics. 

6 "no pre-cooking required" gluten free noodles

1 6oz. can of tomato sauce +1 (14.5 oz.) can of diced tomatoes blended in a food processor with 2 Tbsp. fresh basil and 1 clove fresh garlic and ground pepper to taste

2 whole carrots, peeled and grated with thick blade

1/4 cup sautéed diced white onions in 1 Tbsp olive oil

3-4 collard leaves, torn

1 package baked organic tofu (sliced), use 1/2-3/4 pkg

1 6 oz. container of nut cheese (try Treeline brand for a rich taste), use 1/2-3/4 container

Fresh basil (garnish)

Preheat oven for 350 degrees. After prepping the ingredients, put 1/4 cup sauce in bottom of a baking dish (I used 9x9 here).  Begin with 2 lasagna noodles and add layers of vegetables, sauce, and teaspoons of cheese.  Repeat two more times.  Bake for 45 minutes.  Serve with a light salad such as arugula, grapefruit, and toasted pine nuts with champagne vinaigrette.  Pair with a nice Chianti wine.