Lasagna SO Good You Won't Know It's Vegan & Gluten-Free

The last time I made lasagna it was almost a disaster. The only reason I say it wasn't is because I was so hungry I ate it anyways. I decided to try again! This time the results were enjoyed by many!!!

Drool-worthy.

Here's the brand of noodles I used. They were fantastic & noone noticed they were gluten free!

The directions on the back had the option of pre-boiling the noodles for 5 minutes or assembling the lasagna with the noodles uncooked. I chose to cook the noodles and GLAD I did!!

The mozzarella cheese I chose to use was Miyoko's Brand. It is to-die-for and I was so excited it was cultured. So much flavor!!!

Here it is crumbled & ready to layer into the mix.

I used canned sauce, because, hey, fast times :) And I love a good canned sauce! See if you can find a sauce with 3 grams or less sugar per serving. It exists. And some sauces have up to 12 unneeded grams of sugar. Boo.

You'll have to soak the cashews for at least 20 minutes. This is important. I'll remind you again :)

Not Yo Mama's Lasagna