This hearty and flavorful Vegetable Lasagna with Daiya Mozzarella Shreds and Spicy Arrabiatta Sauce is both vegan and gluten-free! Chef Toni Sakaguchi from The Culinary Institute of America uses Daiya Mozzarella Style Shreds, which are plant-based and soy free, and give you a classic melt. Topping the cheese with a sprinkle of nutritional yeast gives the dish an extra boost of umami. Swap in your favorite seasonal vegetables, including spinach, mushrooms, leeks, or winter squash. The variations are endless! For more plant-based recipes visit daiyafoods.com or follow Daiya on social media @daiyafoods.
Get the recipe at https://www.plantforwardkitchen.org/recipe/vegetable-lasagna