Mushroom And Kale Lasagna With Rosemary Cashew Sauce

Name: Mushroom And Kale Lasagna With Rosemary Cashew Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Tbsp fresh rosemary, minced; 3 garlic cloves; 340 grams kale, rinsed thoroughly, stems removed, and chopped; 2 teaspoons fresh lemon juice; 454 grams mushrooms, sliced (any kind you like is fine); 59 milliliters nutritional yeast; 3 Tbsps olive oil, divided; 1 medium onion, thinly sliced; 237 milliliters raw cashews; 6 servings salt and pepper to taste; 710 milliliters boiling water, reserved from cooking lasagna noodles; 12 whole wheat lasagna noodles

Mushroom And Kale Lasagna With Rosemary Cashew Sauce requires approximately 25 minutes from start to finish. For $1.65 per serving, you get a main course that serves 6. Watching your figure? This vegan recipe has 437 calories, 18g of protein, and 18g of fat per serving. It is a rather cheap recipe for fans of Mediterranean food. A mixture of olive oil, garlic cloves, mushrooms, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.