Veggie Lasagna with Cashew Ricotta + Parmesan

FullSizeRender (1).jpg


Cashew Ricotta

What you will need:

  • 2 cups raw cashews, soaked overnight and drained

  • 3 tablespoons garlic

  • Juice of 1 lemon

  • 3 tablespoons nutritional yeast

  • 1 teaspoon dried parsley

  • 1 teaspoon dried basil

  • 1 teaspoon salt

  • 4 tablespoons warm water

How to create:

  • 1.Combine cashews, garlic, lemon juice, nutritional yeast, parsley, basil, and salt in a food processor. Pulse until well-blended.

  • 2.Add water 1 tablespoon at a time, and pulse until the processor runs smoothly and the mixture looks creamy. Taste and add salt as needed.

Cashew Parmesan

What you will need:

  • 1 cup of raw cashews

  • 3 tablespoons of nutritional yeast

  • 1 teaspoon of sea salt

  • 1/2 teaspoon of garlic powder

  • 1/2 teaspoon of dried parsley

 How to create:

1. Combine all ingredients in a blender and pulse until mixture resembles grated parmesan cheese.

*Can be stored in the refrigerator in a sealed container for up to a month.

Veggie Lasagna

What you will need:

  • 6-8 lasagna noodles

  • 3 cups of marinara sauce

  • Cashew ricotta cheese (see recipe above)

  • Cashew Parmesan cheese (see recipe above)

  • 3 cups of fresh spinach

  • 1 medium green bell pepper

  • 1 small white onion

  • 1 ½ cups of mushrooms

  • 2 tablespoons of garlic, minced

  • 1 teaspoon of dried basil

  • 1 teaspoon of dried parsley

  • ½ teaspoon of paprika

  • Salt and pepper to taste

  • 1 tablespoon of avocado oil

How to create:

  1. Preheat oven to 350 degrees.

  2. Cook noodles according to package directions.

  3. In a large skillet heat 1 tablespoon of avocado oil on medium heat.  Once pan is heated, add onion and garlic and cook until onion is translucent.

  4. Then add bell pepper and mushrooms to pan and cook 5-6 minutes. Once veggies are tender add marinara sauce, basil, parsley, paprika, salt, and pepper.  Simmer for 7-8 minutes.

  5. Finally, add spinach and cook until wilted.

  6. Remove sauce from heat.

  7. Lightly oil a baking dish. Spoon a thin layer of the sauce into the bottom of the baking dish. Add a layer noodles, sauce, ricotta cheese, parmesan cheese.  Repeat this layering order 2-3 more times. Cover the top layer of noodles with any remaining sauce and parmesan cheese.

  8. Cover dish with aluminum foil and bake for 30-35 minutes. Then, remove foil and bake uncovered for an additional 7-11 minutes. Let the lasagna rest for 5-10 minutes and enjoy!