I've been craving a lasagna forever. I haven't made one in months and months. All week I imagined this lasagna filled with creamy cashew-tofu ricotta with spinach, eggplant, zucchini and roasted red peppers.
First layer of noodles, sauce, sauteed eggplant and zucchini...
Next comes cashew-tofu ricotta with spinach, more sauteed eggplant and roasted red peppers, yum!
After an hour in the oven. Topped with Follow Your Heart vegan mozzarella.
I had so much leftover noodles, sauce and filling that I made another smaller pan of it. Anyone want this?
This was so good.
For dessert, Vegan Brunch's East Coast Coffee Cake with fig jam swirl. Deelicious with tea!