8 layered vegan Recipes

lasagna noodles (enough for 4 layers in a 9 x13 pan), vegan margarine, flour , and, flour, unsweetened soymilk, salt, pepper, nutmeg, olive oil, onion, finely sliced, shallots, finely sliced, fennel bulb, finely sliced, leek, finely sliced, portabella mushrooms, sliced, fresh oyster mushrooms, sliced, vegan sherry wine, raw unsalted macadamia nuts, flour, nutritional yeast, garlic powder, salt

cooked pasta (i used linguine), vegan mozzarella cheese (i used vegan rella) or 8 oz (i used vegan rella), vegan mozzarella cheese (i used vegan rella) or 8 oz (i used vegan rella), tomatoes (i used diced with italian herbs), grated romano cheese (divided ), onion, sliced in rings (medium slice), silk coffee creamer, olive oil, salt and pepper

granulated sugar, vegetable oil, water, vanilla, flour, baking soda, salt, cocoa, soymilk, instant coffee, raspberry jam, easy chocolate icing , (vegan)

low-fat firm silken tofu, pureed, maple syrup, strong black coffee, brewed and cold, vanilla extract, unsweetened cocoa powder, whole wheat pastry flour, all-purpose flour, baking powder, baking soda, ground cinnamon, tofu , extra-firm silken, vanilla extract, semisweet vegan chocolate chips, melted

whole wheat lasagna noodles, broken in half (or enough to make 2 layers), vegan veggie crumbles, pasta sauce (for mix ), pasta sauce (for coating pan ), prepared recipe torgotta cheese (see my recipes), shredded vegan mozzarella cheese (esp. follow my heart)

potato starch, water, rhubarb, cleaned and chopped, water, unsweetened applesauce, almond extract, splenda sugar substitute (can use more , if rhubarb is very tart), vegan cream cheese (if not vegan, use regular), tofu, chopped coarsely (i used a firm 1), vanilla extract, agave nectar, unsweetened applesauce, carob powder (optional)