vegan black bean and veggie lasagna Recipe


For the Filling:

2 cans (15 oz each) black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 medium zucchini, diced
1 bell pepper, diced
1 onion, finely chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
Salt and pepper to taste
1 can (15 oz) tomato sauce or crushed tomatoes
For the Cashew Ricotta:

1 1/2 cups raw cashews, soaked in hot water for at least 2 hours
1/4 cup nutritional yeast
2 tablespoons lemon juice
2 cloves garlic
Salt and pepper to taste
1/4 cup fresh basil, chopped
For Assembly:

9-12 lasagna noodles, cooked according to package instructions
2 cups vegan mozzarella cheese, shredded