Image by Joseph Pisicchio

Southern-Style Veggie Lasagna

Makes one 9x13 pan (12 pieces) | Ready in 1 hour and 45 minutes | Stores 1 week in the fridge


INGREDIENTS

  • ¾ cup plain cashews


  • ¾ cup water


  • 3 sweet potatoes, chopped


  • ½–1 bunch of collards, sliced into thin ribbons


  • 1 box brown rice lasagna noodles


  • 48 oz. strained tomatoes*


  • 1½ tablespoon dried oregano


  • 1½ tablespoon dried basil


  • 1 tablespoon garlic granules


  • 1 tablespoon smoked paprika


  • 1 small yellow onion, diced


  • 1 zucchini, diced


  • 1 cup corn


  • 1½ cups black-eyed peas (15-oz can, drained and rinsed)


  • 3 Roma tomatoes, thinly sliced


  • ½ cup raw pecans, ground

 

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