Vegan Cactuar Lasagna With Sweet Potatoes

Let Cashew Nuts (1 cup) soak overnight, and drain and rinse them the next day. Then simply add filtered Water (1/4 cup) , Lemon Juice (2 Tbsp) , Garlic (2 cloves) , Sea Salt (to taste) , and Ground Black Pepper (to taste) into your blender until it comes out thick and creamy.

Take Mushrooms (1/2 cup) , Onion (1) , Carrot (1) , and Garlic (2 cloves) . Put veggies in non-stick pan and saute for 5 minutes until the veggies turn soft. Sprinkle Dried Thyme (1 tsp) and Dried Basil (1 tsp) .

Boil Whole Grain Lasagna (1 box) for 5-10 minutes and drain the water and then immediately rinse them with cold water.

Cut Sweet Potatoes (2) into small pieces and boil until the potatoes turn soft and yellow. Usually it takes 10-15 minutes with mid to low heat. Mash with 1 or 2 pinches of Salt (1 pinch) .

Make the tomato sauce by adding Tomato Purée (1 can) , Fresh Basil Leaves (to taste) , Fresh Thyme (to taste) , Garlic (1 clove) , Lemon Juice (3 Tbsp) and mix it well. Spread the tomato sauce so it covers the bottom of your lasagna pan. This will prevent the pasta from sticking.

To make the Cactaur, cut the Zucchini (1) into a Cactaur shape and even out the corners to make them nice and round. Then cut little pieces for his limbs. I used a smaller knife to do this. Use a piece of Spaghetti (1 piece) for his signature 3 horns.

Cut out pieces of Nori Sheet (1) and use for his mouth and eyes.