Dinner

ADL Vegan 3 Day Lasagna is for Dinner.

ADL Vegan 3 Day Lasagna takes 240 minutes to prepare.

ADL Vegan 3 Day Lasagna takes 50 minutes to cook.

ADL Vegan 3 Day Lasagna makes 8 servings.

The ingredients for ADL Vegan 3 Day Lasagna are:

12 no boil Lasagna sheets
6 tablespoons olive oil
2 onions, diced
4 cups mushrooms, diced
6 cloves of garlic, minced
1 tablespon garlic powder
6 tablespoons italian seasoning
6 tablespoons dried basil
4 tablespoons dried parsley
8 tablespoons lemon juice
4 28 oz cans of crushed tomatoes
3 cups macadamia nuts
2 cups cashews
2 cups of chopped olives
1 teaspoon rice vinegar

Here is how you make ADL Vegan 3 Day Lasagna:

Day 1: Cheese DayFirst, put 2 cups raw cashews in large bowl and fill with cold water. Let cashews soak for 4 hours.Secondly, put 3 cups macadamia nuts in a separate large bowl and fill with cold water, and let them soak for 4 hours as well.4 hours later:Drain cashewsPlace in food processor with 1 cup water, 4 tablespoons lemon juice, 1 teaspoon salt and 1 teaspoon rice vinegar. Process 1 minute. Scrape down sides, then process 2-4 minutes until smooth and creamy. Place in separate container and refrigerate until day three.Then, drain macadamia nuts and place in clean food processor. Add 1 cup water, 4 tablespoons lemon juice, 4 tablespoons olive oil, 1 tablespoon garlic powder, and 1 teaspoon salt. Process 1 minute, scrape down sides, and process 2-4 more minutes. Place in large bowl with 4 tablespoons dried parsley, 1/4 cup dried basil, and 2 cups chopped olives. Combine all then cover and refrigerate until day 3.Day 2: Sauce DayIn large pot, heat a little bit of olive oil and add 2 diced onions, saute 10 minutes. Add 4 cups of diced mushrooms and saute 5 minutes. Add 6 minced cloves of garlic, 3 tablespoons italian seasoning, 2 teaspoons of salt and 4 - 28 oz cans of crushed tomatoes. Reduce heat to low and simmer 45 minutes, stirring occasionally. Place in container and refrigerate until day 3.Day 3 - Assemble and Bake LasagnaPreheat oven to 350 degrees.In a 13x9 pan, add a thin layer of tomato sauce to bottom of pan. Then add a layer of lasagna noodles. Cover noodles with a layer of tomato sauce, followed by a layer of macadamia ricotta and then a layer of cashew cream. Repeat layers and finish with a layer of tomato sauce.Cover with tin foil and place pan on top of a baking sheet to protect oven from dripping.Bake in 350 degree oven for 30 minutes. Remove tin foil and bake an additional 20 minutes.Serving Size: makes 8 generous servingsNumber of Servings: 8Recipe submitted by SparkPeople user APRIL_V_2.

The nutritional information for ADL Vegan 3 Day Lasagna is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 851.0

• Total Fat: 64.2 g
• Cholesterol: 25.0 mg
• Sodium: 1,955.5 mg
• Total Carbs: 65.9 g
• Dietary Fiber: 13.9 g
• Protein: 19.0 g

ADL Vegan 3 Day Lasagna is Italian cuisine.

The dietary needs meet for ADL Vegan 3 Day Lasagna is Vegan