Last night I made a delicious vegan lasagne. I used rice noodles, Amy’s organic sauce, Lightlife Gimme lean vegan sausage, daiya cheese and an assortment of vegetable. You really can use any and as many vegetables you like. I used carrots,shaved fennel, shaved sweet potato, spinach, kale, zucchini and yellow squash. I made my own pesto and dabbed a bit onto each layer. Be sure to cover the noodles with sauce or else they won’t cook thoroughly.
Rachel’s vegan pesto :
-Large handful of fresh basil
-Nutritional yeast
-pine nuts
-EVOO
- sea salt and pepper