I Can You Can Vegan

Preheat oven to 375°

In a high speed blender, combine all of the ingredients to create the white sauce and blend until completely smooth.

Pour the sauce out of the blender container and into a bowl. Set aside.

Wash and dry the blender container, then add all of the ingredients to create the almond ricotta cheese.

Blend until well combined into a thick paste that resembles traditional ricotta cheese.

Remove contents from the blender, into a bowl and set aside.

In a rectangular baking dish, spoon ~2 tbsp of the white sauce across the bottom and spread evenly to keep the pasta sheets from sticking.

Add a layer of lasagna sheets over the white sauce, then continue layering with 1 cup mixed vegetables, 1 cup chopped spinach (season with salt and pepper to taste), white sauce, almond ricotta and  vegan parmesan cheese.

Repeat the layering process until all ingredients have been used allowing for 1 cup of each vegetable per layer.

Cover the dish baking dish with foil and transfer to preheated oven to bake for 45 minutes to one hour.

Once finished baking, remove from the oven and garnish with fresh parsley (optional) and grated vegan parmesan then let cool for 20 minutes to set. Enjoy!