Roasted Vegetable Lasagna

INSTRUCTIONS

1. 1 1. Preheat oven to 400 degrees⁠
2. 2 2. Cut the tips off of your zucchini and the slice down length wise in 1/4 increments. Then add to a sheet pan lined with parchment paper and drizzle with olive oil and sprinkle FlavorGod Himalayan Salt and Pink Peppercorn. Bake for 15 minutes. Then remove to set aside and cool.⁠
3. 3 3. In a medium sauté pan, heat up a tsp olive oil then add your 1/2 chopped onion. Then add pulsed tempeh and sauté for 3-5 minutes. Then add in FlavorGod Italian Zest, Worcestershire and jar of tomato sauce. Reduce heat and let simmer for 5 minutes.⁠
4. 4 4. In a medium dish start to build your lasagna by adding a layer of roasted zucchini, then cashew cheese, and then tempeh meat sauce. Repeat until you have one layer of zucchini at the top. Then top with sauce and cashew mozzarella.⁠
5. 5 5. Bake at 400 for 35 minutes. Remove and let cool for 10 minutes then cut and enjoy!"⁠