Ok, so I decided to experiment tonight with what I had and it ended up being a success! (If it’s kid approved, I consider it a win : ))

So here’s my lasagna-ish casserole dish!

What you’ll need…

1/2 tbsp of paprika

3-4 garlic cloves

juice of 1 lemon

1 1/2 cups of almond milk

1 tbsp of vegan butter (Earth’s Balance soy free)

1/2 tbsp of olive oil

1/2 tbsp of balsamic vinegar

1 cup of raw cashews

1 tsp of salt

1/2 tsp of pepper

1/2 onion

1 box of Pipe Rigate pasta (or pasta of choice)

1 jar of red sauce of choice

3/4 -1 cup of bread crumbs (I used a rice base)

1/2 – 1 tbsp of parsley

1 tsp of garlic powder

Directions

Preheat oven to 375°.

Chop garlic and onion then saute them on med-high heat till almost translucent (about 5 min).

Meanwhile, place all the rest of the ingredients in a blender and mix to a puree. Once garlic and onion are sauteed, place in blender and mix as well.

Cook pasta.

(tip: place a wooden spoon on top of pot to prevent from boiling over)

Once pasta is cooked, mix in “sauce” then place in a baking dish. Pour red sauce over top of macaroni.

In a separate bowl, mix bread crumbs, 1 tbsp of vegan butter, garlic powder, and parsley together to make a crumble and spread over top of dish.

Bake in oven for 30 min then serve!!

Delish!!