Get ready to have your taste buds tantalized and for your lover to beg your hand in marriage (or other things;). Seriously, this Mexican Inspired lasagna is that good!
It may at first appear like a lot of steps to put this lasagna together, but really, it’s not…put some romantic music on, get a glass of wine, fire up the oven and let’s get cooking!
6 large Yukon gold potatoes, sliced 1/4″ thick. I used a mandolin for this task.
Oil for brushing
Meanwhile…..let’s get chopping!
2 medium zucchini, diced
1 red onion, diced
1 yellow onion, diced
4 cloves of garlic, minced
2 Tbsp. Safflower oil
2 cups of roasted tomatoes
1Tbsp. Chili powder (or more to your liking)
1 block of tempeh (8oz) minced
Sea salt, black pepper
1 1/2 cups of cashew pieces
2 red peppers
1 Tbsp. Smoked sea salt
1/4 cup of jarred jalapenos(mild, less if hot)
Pinch of sea salt
2 cups of water
Blend until completely smooth
Pour some of the cashew red pepper cream in the bottom of a oiled baking dish, start with a layer of potatoes, then some filling, then more cashew cream. Repeat until everything is used.
At this point your house should smell amazing!!
Xox, Vegan Yogi Chef
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