Brown rice lasagne noodles mixed with creamy pumpkin béchamel sauce, layered with a vegan cashew + tofu ricotta, sautéed kale, caramelized onions and beautiful butternut. To prepare: separate components on a medium-heat sauté pan - stir slightly and heat until warm (4 to 5 minutes max) - we like to combine the noodle and ricotta "creamy" layers - top with the greens + squash and sprinkle with provided pecan parmesan. Season with salt + pepper to taste, and if you like, a sprinkle of red pepper flake - bon appetit!

Ingredients:

tofu

tahini

garlic

nutritional yeast

nutmeg

miso

lemon juice

black pepper

shallot

parsley

rosemary

vegan butter

Bob’s Red Mill 1:1 Gluten Free flour

almond milk

sea salt

white pepper

pumpkin

butternut squash

Jovial lasagna noodles

kale

sweet onion

Violife Vegan Parmesan

Vegan Mac Nut Parm