I’m Not Saying My Lasagna Is Better Than Your Momma’s…wait,

Bahan-bahan

For the red sauce (from ‘Essentials of Italian Cooking’ by Marcella Hazan):

32 oz. can of crushed tomatoes

5 tbsp vegan butter or regular butter

1 yellow onion, peeled and cut in half

Salt

For the dairy-free ricotta:

3 cups macadamia nuts or cashews

3 tbsp nutritional yeast

2 tbsp lemon juice

1 tsp salt

3/4 cup water

For the lasagna:

3 zucchini, sliced thin with a Mandoline

2 9 oz boxes of oven-ready lasagna noodles

7 oz bag of vegan mozzarella shreds

Instructions can be found at ➡️ link in bio ➡️ Recipes