White Sausage Lasagna

Ingredients

Bechamel Sauce
2 T butter
2 T all-purpose flour
2 cups rice milk
1/3 cup raw cashew
1/2 cup water

Filling
1 lb italian turkey sausage
3 zucchinis diced small

Seasoning
1 tsp salt
1/4 tsp black pepper
1 Tb nutritional yeast
1/4 tsp garlic powder
1 tsp dried basil
1 tsp italian seasoning

Lasagna
12 no-boil lasagna noodles
1 Tb nutritional yeast

Method

Bechamel Sauce

• In a blender, mix rice milk (preferrably home-made), cashew, and water. Blend on high until no chunks remain.
• In a saucepan, melt the butter, add flour and mix for 1 minute (be careful not to burn it), the roux should remain white.
• Add the roux to the blender and mix with the rest of the ingredients.
• Pour the mix back to the saucepan and stir over medium-high heat, until it boils and thickens.
• Remove from heat, add all the seasoning ingredients and set aside.

Filling

• In a nonstick pan, brown the sausage and zucchini, crumbling the sausage small. Once it is fully cooked, set aside to assemble.

Assemble

• Preheat oven to 350F
• Spray a 9x13 pan with cooking spray.
• Spread 1/2 cup of the bechamel sauce at the bottom to barely cover it.
• Layer 4 lasagna noodles, top with a little less than half the sausage mixture, 1/3 of the remaining bechamel sauce and sprinkle with 1 tsp of nutritional yeast.
• Repeat until the last layer of lasagna noodles. Top with the rest of the sausage mix and sauce.
• Cover with foil and bake for 1 hour.