Directions

1. Pulse all of the ingredients of vegan parm in a food processor and set aside
2. Preheat the oven to 375ºF
3. In a skillet over medium, add 2 tablespoon of extra virgin olive oil and cook turkey, breaking up ground turkey as best as possible
4. Add seasonings, oregano, basil, red flakes, salt, pepper, and cook together for 3-5 minutes
5. Pour in tomato sauce and ½ cup of water and bring to a slow simmer for 15-20 minutes
6. While that is cooking, blend 2 cups of water, 1 cup of cashews, nutmeg, and salt in a blender until smooth
7. Pour mixture into a small saucepan and bring to a simmer
8. Stir constantly to avoid scorching
9. Cook until sauce thickens to a gravy consistency
10. To assemble: Spray a 8x10 inch baking dish and pour 3-4 tablespoons of white gravy to lightly coat the bottom of the dish
11. Cut about 1” off of each side of the burrito to have it fit the dish
12. Divide white sauce and meat sauce into 3 parts
13. Layer tortilla with one part gravy, one part meat sauce, and 1-2 tablespoon of vegan parmesan
14. Use 3 tortillas in total
15. Before baking spray the top of the lasagna with cooking spray
16. Bake for 40 mins
17. Let cool for 30 before cutting
18. Serve with chiffonade basil