For the White Sauce:
- ¼ + 2 tbsp cup Brown Rice Flour*
- ¼ cup Nutritional Yeast
- 6 cup Unsweetened Soy Milk*
- ½ tsp Nutmeg
- ½ tsp Salt
- Pinch of Cayenne or Red Pepper (Optional)
For the Vegetable Filling:
- 1 small Yellow Onion, diced
- 2 tsp Vegetable Bouillon Paste*
- 4 cups Broccoli Florets, finely diced
- 2 cups Carrot, julienned (I used store-bought)
- 5 oz Baby Spinach
- 3 tbsp Fresh Basil, finely chopped
- 3 tbsp Fresh Parsley, finely chopped
- ½ tsp Smoked Paprika
- Salt and Black Pepper, to taste
Other:
- ½ batch of Homemade Vegan Ricotta (about 1 ½ cups)
- ½ cup Gluten-Free Breadcrumbs
- ~14 oz Oven-Ready Lasagna Noodles (I used Gluten-Free)