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), @the juice from Lemon (1), Garlic (2 cloves), Sea Salt (to taste), and Ground Black Pepper (to taste) into your blender until it comes out thick and creamy.

This will further harden after it's been chilled. Store in refrigerator for up to 5-7 days.

Take Mushroom (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).

Preheat oven to 400 degrees F (200 degrees C).

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), the juice from Lemon (1) and mix it well. Spread the tomato sauce so it covers the bottom of your lasagna pan. This will prevent the pasta from sticking.

Layer the different fillings in your pan. This is the most fun part!

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.

Your oven should be preheated by now. Cover the pan with foil and bake in the oven for 45 minutes. Also, make some holes on the foil so it can breathe.

Remove the foil and bake again for 5-8 minutes.

Then take it out of the oven and let it sit for 15 minutes before serving.