Lasagna

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MATERIALS

Makes 4-6 servings

  • 12 whole wheat lasagna noodles

  • Sauce

    • 1 24 ounce jar pasta sauce

    • 3/4 cup red lentils, optional

    • 3/4 cup water

    • 8 ounces mushrooms

  • "Ricotta"

    • 1 1/2 cups raw cashews, soaked for a minimum of 2 hours

    • 1/2 cup water

    • 1 tbsp apple cider vinegar

    • 1 garlic clove

    • 1-2 tbsp nutritional yeast

    • 1 tbsp dried basil

  • A few handfuls of spinach

  • Top with Parmesan-ish and fresh basil

PROCEDURE

Prep:  Par boil lasagna noodles (~4 minutes).

1. Sauce - simmer lentils, pasta sauce, and water for ~20 minutes or until lentils are done.  Preheat the oven to 375 degrees.  Slice mushrooms and add in the last 5 minutes.

2. "Ricotta" - drain cashews and add to food processor. Add remaining ingredients and process until smooth.

3. Assemble in a 9x13 casserole dish in the following order: 1/4 of the sauce, noodles, half of the "ricotta", spinach, 1/4 of the sauce, noodles, remaining "ricotta", spinach, 1/4 of the sauce, noodles, remaining sauce.

4. Bake for 40 minutes.

 

THE RUNDOWN

This will take some time, but none of the steps are particularly hard. Pro tip - save some time by leaving the lentils out of the sauce.

Inspired by: Minimalist Baker and Simple Veganista