Amy’s Lasagna

Directions are in 3 parts:

White layer

2 heads chopped cauliflower or 1 chopped head and 1 cubed potato

olive oil to toss

salt to taste

1 can cannellini beans

Italian herbs to taste (be generous)

Nutritional yeast to taste (be generous)

Soy or rice milk for texture

1. Toss cauliflower (and potato, if using) is salt and olive oil.

2. Roast cauliflower (and potato, if using) for 30-40 minutes at 450F.

3. Add all white layer ingredients to a food processor and blend until smooth. Use milk for texture.

* Pre-cook the pasta around this time.

Green layer

Amy uses mushrooms; could use red peppers, summer squash, etc.

Olive oil

Garlic to taste (be generous)

Herbs to taste (be generous)

1lb fresh spinach

1. Fry mushrooms or peppers with garlic in oil.

2. Add herbs and spinach at the end, cook just until wilted.

Red layer

Tomato sauce of choice

Balsamic vinegar to taste

Assemble the lasagna. Bake until it's all heated through, 30-40 minutes at 350F.