• grace scheidler

vegan lasagna

this vegan take on a comfort food is packed with veggies, lentils for added protein & fiber, and a homemade cashew ricotta that's by far the star of the show.


ingredients:

cashew ricotta (all measurements are approximate--adjust to taste!)

- 2 c. raw cashews, soaked for at least 4 hours

- 1 c. water

- 3 tbsp. lemon juice

- 2 tbsp. apple cider vinegar

- 6 cloves garlic

- 1 tbsp. dijon mustard

- 1 tbsp. italian herbs

- 1 tbsp. nutritional yeast

- salt & pepper to taste


filling

- lasagna noodles (9 total)

- 3 c. pasta sauce

- 3 medium carrots, diced

- 1 medium zucchini, diced

- 1 small white onion, diced

- 1/2 c. dry lentils

- 1 tsp. minced garlic

- ~2 c. spinach

- salt & pepper to taste


process:

for the ricotta, combine soaked cashews, water, garlic, lemon juice, apple cider vinegar, dijon mustard, nutritional yeast, and italian herbs in the bowl of a food processor. process until smooth, adding salt and pepper to taste.


prep your lasagna noodles according to the box (i used barilla whole wheat lasagna noodles). set aside.

preheat oven to 425. for the vegetable filling, combine dry lentils in a small saucepan with 1 c. water and simmer for 20ish minutes, or until lentils are softened. drain and set aside. in a large saute pan, heat 2 tbsp. oil. once hot, add in your onion, carrot, and zucchini. saute with salt and pepper until soft and most of the moisture has been cooked out. add in spinach, minced garlic, and the lentils. saute for a few more minutes until spinach is wilted and mixture is fragrant. add more salt and pepper to taste.


layer the bottom of a 9x13” baking dish with an even layer of marinara (i used muir glen no sugar added tomato basil sauce). lay down three lasagna noodles and spread 1 c. cashew ricotta over top. top this with 1/2 the veggie mixture and an even layer of sauce. lay down three more noodles, another cup of the cashew ricotta, and the rest of the veggie mixture. top with three more noodles, a hefty layer of sauce, and the remaining ricotta. cover with foil and bake for 25 minutes. remove foil, rotate, and bake for another 10 minutes. allow lasagna to sit for 10ish minutes before slicing and serving. enjoy!





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