Rip's Forks over knives Vegan Lasagna

1  cup		diced onion
5		garlic cloves
8  ounces		sliced mushrooms
1  cup		chopped broccoli
1/2  cup		chopped carrot
1  cup		chopped red bell pepper
1/4  teaspoon		cayenne pepper
2  cups		spinach
1  teaspoon		oregano
1  teaspoon		basil
1  teaspoon		rosemary
28  ounces		crushed tomatoes
2  tablespoons		extra virgin olive oil
1  teaspoon		garlic salt
8  ounces		whole wheat lasagna noodles
3		Roma tomatoes, sliced thins
1/2  cup		Raw cashews, ground

Tip: Click on the ingredient links to learn the nutritional information for all the Rip's Forks over knives Vegan Lasagna ingredients. The serving size for any ingredient in Rip's Forks over knives Vegan Lasagna may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Water Saute all veggies except tomato, add basil, rosemary, oregano, salt and pepper to taste Crumble in tofu, stir until heated through. Open can of crushed tomatoes. Drizzle with olive oil and stir in 1 t. garlic salt and 1 t. italian seastonings. Layer pasta with sauce, and veggie mixture. For one of the layers spread out mashed sweet potato and top with spinach. Continue layers. On top of last layer, place some sauce, then cover with sliced roma tomatoes. Cover tomatoes with ground cashews and sprinkle with a little garlic salt. bake covered with foil for 50 minutes, remove foil and cook for another ten. let set for 15 minutes before serving.