Vegetable lasagna

1 box of Gluten free lasagna noodles

1 large sweet potato

3 to 4 large Portobello mushrooms, sliced 

1 jar of Artichoke hearts, cut in fourths

2 packets of shredded dairy free cheese

Dairy free Parmesan cheese, grated

Tomato sauce

Vegan ricotta 

Butternut cheese sauce

1 1/2 cup filtered water

1 medium butternut squash, roasted

Coconut oil 

1/4 cup Nutritional yeast

2 teaspoons salt

1 teaspoon garlic powder 

Enough Nut milk to make it blend easy

7 large tomatoes, cored and skinned (you can also use two 16 oz cans of tomatoes)

1/2 yellow onion, peeled and chopped

7 cloves garlic, peeled and chopped 

1/4 cup fresh basil, chopped and loosely packed

1 tablespoon maple syrup 

2 tablespoons organic unrefined coconut oil 

1 teaspoon Celt sea salt

1/2 teaspoon black pepper 

To make the butternut sauce:

Cut the butternut squash in half, remove the seeds and rub with coconut oil. Roast the butternut squash, cut side down for 30 minutes at 350 degrees or until soft when pieced with a fork. Remove from the oven and let cool slightly. Scoop the butternut squash into a blender. Add the nutritional yeast, salt, garlic powder, and milk of choice. Blend until smooth.

To make the tomato sauce:

Bring a large pot of water to boil. Gently drop the cored tomatoes in. Remove the tomatoes once the skins split. Place them in a bowl too cool. Discard the water. Once cool enough to handle, remove the skins and place the tomatoes back in the pot. Add the onion, garlic, salt, pepper, and coconut oil. Gentle simmer uncovered, smashing the tomatoes with a hand held masher. Simmer until the veggies are soft and the sauce has thickened, about 40 min to an hour. Add the maples syrup and basil and stir well to combine.

To make the lasagna:

Using a baking dish, place a layer of tomato sauce on the bottom, then a layer of uncooked noodles, then a layer of ricotta, then a layer of mushrooms and artichokes, then a layer of shredded cheese, then a layer of cheese sauce, then a layer of sweet potatoes. Repeat the layers once more finishing with extra tomato or cheese sauce on top and a thick layer of grated parmesan cheese. Pour the water around the sides of the lasagna. Cover tightly with tin foil and bake at 350 degrees for 1 hour. Remove the tinfoil and bake for 30 more minutes. Allow to slightly cool and thicken. Server and enjoy.