Cheese lasagna vegan and gluten free

This was so yummy. I will give you the recipe for a cheese lasagna, but feel free to add veggies. I added 1 zucchini, 1 carrot, and 8 oz mushrooms. I hate blogs that go on and on so here we go. 

Ricotta

-15 oz or close to it pressed tofu.

-1 cup soaked and drained cashews

-1/3 cup coconut cream

-2 tablespoons nutritional yeast

-garlic to taste (for me a tablespoon)

-salt just a pinch (I use pink salt)

-2 tablespoons nutmeg

-1/4 cup vegan creamer/milk possible (if your mixture is to thick add a tablespoon at a time until you have it the way you want it)

Mix all but creamer/milk. Add creamer/milk if needed a tablespoon at a time. 

The lasagna (shopping list below)

-Ricotta mix

-spaghetti sauce (1 jar)

-lasagna noodles (1 box)

Grab a casserole dish or whatever you want to use. Pour a light layer of sauce to cover bottom. Layer noodles, ricotta, sauce until full or you gave as many layer as you want. If you are using veggies or vegan meats put those in the rotation. Back on 400 for around 30 min or until done. You can go through noodles with a fork. If the top is looking to done and the noodle are not done put foil over the top. 

Shopping list