Serves 9                                                                                       Refined Sugar-Free, Gluten-Free, Vegan Option, Soy-Free

 

Ingredients

 

• 1 pk lasagna noodles, I used brown rice noodles

 

Sauce

• 2 tsp. coconut oil

• 1/2 red onion, diced

• 3 carrots, sliced thin

• 1/2 red pepper, diced

• 6 mushrooms, chopped

• 1 tsp. garlic powder

• 1 tsp. basil, dried

• 2 tsp. Mrs. Dash or salt and pepper

• 1 can diced tomatoes

 

Garnish

• 1/2 cup unpasteurized white cheddar cheese or vegan daiya shredded cheese (optional)

• nutritional yeast

• celtic sea salt

• chia seeds

 

What to do

 

1. Pre heat oven to 350F degrees

 

2. Cook lasagna noodles until they are almost soft. Drain and rinse with cold water. Drain again.

 

3. In a large pan melt coconut oil on low/medium heat. Fry red onion, carrots, red pepper, and mushrooms until soft. Add garlic powder, basil and Mrs. Dash and stir. Add can of diced tomatoes and cook another 10 minutes on low heat.

 

4. Line lasagna dish with four noodles. Add vegetable sauce on top. Layer noodles and sauce until ingredients are gone. Top with cheese, if using and bake for 40 minutes on 350F degrees.

 

5. Garnish with nutritional yeast, sea salt and chia seeds and serve hot.