Directions:

• Soak sunflower seeds overnight. Preheat oven to 425°F. Add drain sunflower seeds to a food processor. Pulse until crumbly. Add to a bowl. Add mushrooms to the food processor and pulse until crumbly. Add mushrooms to the same bowl and combined ingredients together. 

• Add diced onions to a heated nonstick pan coated with olive oil. Sauté until fragrant. Add sunflower mixture to followed by seasonings, minced garlic, fresh, parsley, and fresh basil. Sauté ingredients together until tender, fragrant. Reduce heat and add in your favorite tomato sauce. Stir ingredients together and bring to a simmer. Cover and cook for 30 minutes. 

• Add nondairy butter to a large sauce pan. Once melted, whisk in flour to cook down the flower. Once fully combined, slowly add in the non-dairy heavy cream. Bring to a gentle boil. Add in seasonings and non-dairy Parmesan cheeses. Whisk ingredients together until sauce thickens. You don’t want this too thick or too thin. Removed from heat. 

• Cut the bottom of a casserole dish with tomato sauce, followed by lasagna sheets, followed by tomato sauce again. Add a layer of the béchamel topping with non-dairy mozzarella. Repeat this process about three times depending on the size of your dish. The last layer is lasagna sheets, béchamel, finishing off with non-dairy mozzarella. Cover with foil and place in the oven. Bake covered for 45 minutes. Remove foil and bake 5 to 10 more minutes or until the top is golden. Removed from heat and let cool. Enjoy with remaining béchamel sauce, fresh parsley.