Vegan protien packed lasagne

• 1 box brown rice lasagne 

• 2 medium zucchini, grated

• 2 large carrots, grated

• 2 cloves fresh garlic

• 1 cup soaked cashews (soaked 2 hours)

• 1 can garbonzo beans

• handful of chopped fresh basil

• 2 cups fresh chopped spinach 

• 1 jar of roasted red peppers

• 1 large jar low sodium tomato sauce (or 2 smaller jars)

• juice of 1/2 a lemon 

1. Cook brown rice lasagne noodles until al'dante. set aside. 
2.  Place soaked cashews, garbonzo beans, and lemon juice in blender with 1/4-1/2 cup water(to thin), and blend until mixture is smooth. 
3. Saute zucchini, carrots, and garlic until soft but still retaining good color. *use water to saute 
4. Smooth a thin layer of the tomato sauce in a large roasting pan.*glass works well, or nonstick 
5. Place another layer of the pasta, then vegetables (including spinach). 
6. Put another layer of pasta, then the cashew garbonzo mixture along with the freshly chopped basil. Continue with another layer of pasta, then layer with more tomato sauce, and the peppers. Finish with a final layer of pasta with the remaining tomato sauce. (if you used it all up already, just open another jar)