INGREDIENTS
10 oz gluten-free lasagna noodles uncooked, I use Tinkyáda brown rice pasta lasagna
8 cups Vegan Lentil Bolognese Sauce
2 cups Basic Raw Cashew Cheese
1/4 cup Vegan Parmesan
2 cups baby arugula or baby kale or baby spinach
1 tsp. dried oregano
1 tsp. dried basil
1 cup Daiya mozzarella style shreds, optional
INSTRUCTIONS
Get full recipe >> Vegan Cheesy Lentil Lasagna (gluten-free) @ Veggie Primer