Vegetable Lasagna Recipe With Ricotta Cheese. Pour half of the vegetable and sauce mixture over the cheese mixture. Soak the cashews in a bowl of hot water for at least 1 hour at room temperature or up to 24 hours in the refrigerator.
Arrange noodles to cover bottom of pan cutting to fit as needed. Soak the cashews in a bowl of hot water for at least 1 hour at room temperature or up to 24 hours in the refrigerator. Mix well to combine.
Mix well to combine.
Layer 12 each lasagna noodles ricotta mix sauce and Parmesan cheese. Cook and stir the veggies just until tender about 3-5 minutes. Mix in the frozen vegetables. Coat a 13x9 glass baking dish with non fat cooking spray.