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Step by Step on how to make the Best Vegan Lasagna.

Planning on making a meal that your family will love? The savory green vegan lasagna will deliver a best meal that you will love, prep time being 30 minutes, cook time of 45minutes summing up to 75 minutes with calories per serving of 20-300 and suitable for serving 4 people check this website as we learn more here!

The ingredients to make the savory green lasagna include2 tsp. of sea salt, cup of leaves parsley, cup o of packed basil leaves, 1 lemon juiced, a cup of cashews, 3T of olive oil divided in 1T and 2T, a cup of arugula, medium chopped zucchini, 4 cloves of garlic, 28 oz. peeled, and whole Roma tomatoes in sauce, 10 oz. of brown rice and 2 spring basils follow this site for more.

The first step to making your vegan lasagna is by preparing the marinara sauce, then add olive oil in pan, add garlic and sea salt, make sure the garlic does not blacken and then add tomatoes read more now.

Once you have added the tomatoes in the pan mash all the ingredients together and you may have to add some water like cup of water so as to lighten the sauce for more view here!
Next add the basil leaves to the mashed to the sauce and ensure the tomatoes are crushed, let them to sink to the surface as this will maximize the flavor and simmer the heat, stir the mixture slowly and then cover.

Pre heat your oven and ensure that it reaches 375 degrees F and then set aside a pan that is the same size as the lasagna noodle you have, click for more.

In a large bowl with salt, place it in heat and let the salted water boil, add brown rice and let it boil for 1-2minutes later turn the heat off and cover the pot, this will prevent the rice or the noodles to disintegrate, later strain the noodles and set aside, click here on this page for more info.

Prepare the vegan ricotta and for this you will need a food processor or a blender, add the cashew, portion of tofu and cup of water, basil leaves, lemon juice, olive oil and salt to the food processor, check this homepage for more.

The ricotta need to be consistent and there should be no chunky hummus, if it is too creamy or thin ensure you add more tofu, or if it is dry add more olive oil and lemon juice, once you taste the ricotta and check if more salt is needed set it aside, more about ricotta here.

Spread a thin layer of your marinara sauce at the bottom of the pan, layer the noodles on the top and then add more marinara sauce, zucchini slices, vegan ricotta, leafy greens and repeat the same process till you exhaust the marinara sauce, noodles and cheese and leave some ricotta for the top most layer.

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