Vegetable Lasagna With Cashew Cheese

Name: Vegetable Lasagna With Cashew Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 2 servings freshly ground black pepper; 237 milliliters cashews; 473 milliliters crimini (or white) mushrooms, sliced; 2 garlic cloves, peeled and minced; 1 teaspoon garlic granules; 1 juice of lemon; 1 leek, the bottom white part only, sliced into ¼ inch rounds; 1 Tbsp heaping Tbsp miso paste; 2 portobello mushrooms, gills scooped out with a spoon, sliced into ½ inch thick strips; 1 teaspoon sea salt; 3 sea salt, sprinkles; 2 mediums summer squash OR zucchini , cut into wide strips that are roughly ¼ inch thick (sliced lengthwise); 1 bunch swiss chard, de-stemmed and roughly chopped; 1 medium zucchini, cut into ¼ inch thick rounds

Vegetable Lasagna With Cashew Cheese is a gluten free and vegan main course. This recipe serves 2. This recipe covers 56% of your daily requirements of vitamins and minerals. One portion of this dish contains about 24g of protein, 30g of fat, and a total of 549 calories. Many people really liked this Mediterranean dish. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of pepper, miso paste, swiss chard, and a handful of other ingredients are all it takes to make this recipe so flavorful.