1small sweet potatocooked (boil for 20-25 minutes until tender)
3/4cupwater
2/3cupvegan cream cheese
Beet layer
1/2small beetfinely diced
3/4cupwater
2/3cupvegan cream cheese
Top layer
1/3cupvegan cream cheese
2/3cupwater
1cupvegan mozzarella cheese
For Homemade Vegan Cashew Cream Cheese
2cupscashewssoaked for 8 hours
2Tbsp.nutritional yeast
1tsp.garlic powder
1tsp.dried oregano
1/2tsp.salt
1/4cuplemon juice
1/2cupwater
Instructions
Preheat oven to 400 degrees F.
In lasagna pan, spread tomato sauce. Add layer of noodles and push down so sauce spills over top. Top with mozzarella. Add another layer of noodles.
In bowl, mix together cream cheese, spinach and water until sauce forms; spread over noodles. Add layer of noodles.
In bowl, mash sweet potato with cream cheese and water into creamy sauce. Spread over noodles. Top with another layer of noodles.
In bowl, combine beets, cream cheese and water and mix into sauce. Pour over noodles. Add layer of noodles.
In bowl, mix cream cheese and water to make sauce and spread over noodles. Top with mozzarella cheese.
Bake for 35 minutes until noodles are soft and cooked through.
Tip: When making cream cheese and water mixtures, results should come out as a thick white sauce. This sauce is what the noodles will cook in. If the mixture is too runny, add more cream cheese; If it’s too thick, add more water.
Recipe Notes
Add the ingredients to your cart and make a rainbow!
Nutrition Facts
Rainbow Veggie Lasagna
Amount Per Serving
Calories 510Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 7g35%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 3mg1%
Sodium 483mg20%
Potassium 784mg22%
Carbohydrates 49g16%
Fiber 10g40%
Sugar 5g6%
Protein 25g50%
Vitamin A 3606IU72%
Vitamin C 5mg6%
Calcium 240mg24%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.