Cashew Ricotta Lasagne

Cashew Ricotta Lasagne

I'm a big fan of creamy , rich meals that scream indulgence but are actually light and secretly filled with a plethora of plant based ingredients. That's exactly what you get with this healthier spin on a classic lasagne with ricotta. 

Let's start with the Cashew Ricotta since you'll need to start prepping this the day before you plan to serve this meal. 

Cashew Ricotta

Ingredients 

1 1/2 cup raw cashews soaked overnight 

1/2 cup water

Juice from 1 large lemon 

1 1/2 tbsp nutritional yeast 

2 cloves garlic 

1 tsp Garlic powder

Salt & Pepper to taste 

1/4 cup chopped green onion 

1/4 cup chopped Italian parsley

1)Place cashews into a bowl and cover with water by 2-3 inches , leave them to soak overnight. This step is really Important to ensure that you get the creamiest result possible. 

2)Drain any excess water from the cashews and place into food processor or high powered blender with the rest of the ingredients except for green onion and parsley. Process until desired texture. 

3)Refrigerate for 1-2 hours , take out of the fridge and fold the parsley and green onion into it. This makes approximately 2 cups of cashew Ricotta. 

Lasagne

Ingredients 

1 package Explore Cuisine organic lentil lasagna

1 jar of your favorite pasta sauce 
2 cups cashew Ricotta 
1 1/2 cups gardein beefless crumble 

 

1)Preheat oven to 400 degrees. Line baking pan with foil and spray with oil. 

2)Heat pasta sauce in saucepan. Add beefless crumble and 

cook until heated through. 

3)Spoon enough sauce to cover the bottom of the baking pan. Place a single layer of noodle into it. Spoon some Ricotta mixture onto the noodles and spread evenly. 

 

4)Place another single layer of noodle on top and spread more tomato sauce on top, ensuring to cover the whole noodle evenly and well. Continue alternating Ricotta and tomato layers with the noodles until all of the noodles have been used.

5)Pour the remaining cashew Ricotta and tomato sauce all over the top and sides of the lasagne. 

6)Bake for 45 minutes at 400. Then turn the broiler on for and additional 5-10 min depending on desired coloring on top. 

Recipe makes enough for 4 big servings. Macros per serving: 31P, 67c, 23f