Info from description

Beet Lasagna Recipe:


pasta layer:
-2-3 red beets
-2-3 gold beets

-2 cups cashews (soaked overnight)
-2 Tablespoons lemon juice
-2 Tablespoons nutritional yeast
-1 t salt
-1-2 Tablespoons sage

-1 cup basil
-2 cups spinach
-⅓ cup olive oil
-1 t sea salt

– Mandoline beets and set aside in a bowl.
– Drain cashews, blend cashews, lemon juice, nutritional yeast and salt into a food processor.
– Add chopped sage to the cashew mixture and blend
– Roughly chop basil and spinach and add to the food processor
– Add olive oil and salt and blend together
– Assemble starting with the red beets, cheese, golden beets, pesto and repeat layer after layer.

– good source of vitamin A
– anti-inflammatory benefits
– helps prevent heart disease

Director: Eric Slatkin
Producer: Emily Mraz
Starring: Laura Miller
DP’s: Ramy Romany / Sharra Romany / Chris Low
Sound: Justin Gay
AC: Dylan Neal
PA: Jamie Dore
Food Stylist: Evelyn Fitzgibbon
Hair and Make-up: Linda Sammut
Editor: Jacob Metiva
Recipes by: Laura Miller
For more info on Laura visit:
Music by:


Beet Lasagna by TasteMade Raw. Vegan. Not Gross.

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