Vicki's Vegan Lasagna, with cashew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Cashew "Ricotta" *1 1/2 cups "raw" cashew nuts 3 Cloves Garlic1-2 Tablespoons Italian seasoning blend (Oregano, thyme, basil, other spices as desired)Juice of 1/2 a limeOther ingredients for Lasagna:9 Whole Wheat Lasagna Noodles2 small-medium avocados (280 grams sliced avocado was used to calculate nutritional information)3 cups Marinara Sauce1 cup sun dried tomatoes, diced1 cup of frozen spinach which has been thawed and well, drained.1 Tablespoon Nutritional yeast (NOT Brewers Yeast)Non stick pan spray
6 OR MORE HOURS AHEAD OF TIME:
Measure out 1 1/2 cups raw cashew nuts, place in a bowl and cover with water, allow them to soak for at least 6 hours.
Prep:
Place into food processor the soaked cashews, garlic, about 1 Tablespoon of Italian seasoning blend, and the juice of 1/2 of a lime. Process, adding water 1 Tablespoon at a time until it reaches the texture of ricotta cheese, be careful not to add too much water, stop several times and scrape the mixture back the center of the food processor to get it all blended.
Preheat oven to 350.
Boil your Lasagna according to package directions, being careful not let the cooked noodles stick together while you assemble the layers.
Slice your avocado. Chop up your spinach finely.
Spray a 9 x 13 glass baking pan with non-stick spray.
Assembling Lasagna.
1. Place 3 Lasagna noodles in bottom of pan.
2. Spread half of the Cashew Ricotta mixture on noodles.
3. Sprinkle half of the diced sun dried tomatoes on top of the ricotta.
4. Take 1/2 of the spinach and spread it out evenly on top of the dried tomatoes.
5. Take half of your sliced Avocados and spread them out on this layer.
6. Pour 1 cup of Marinara Sauce evenly over everything.
7. Sprinkle 1/2 Tablespoon Nutritional Yeast evenly over the sauce.
8. Repeat steps 1-7 for second layer.
9. Place last three lasagna noodles on top of second layer.
10. Pour on your last cup of Marinara sauce.
Place in Oven and cook for about 15-20 minutes. Cut into 9 pieces and enjoy!
*note that the cashews are called "raw" in natural food stores, but in reality they have been steamed, truly raw cashews would be poisonous!
Serving Size: Makes 9 servings
Measure out 1 1/2 cups raw cashew nuts, place in a bowl and cover with water, allow them to soak for at least 6 hours.
Prep:
Place into food processor the soaked cashews, garlic, about 1 Tablespoon of Italian seasoning blend, and the juice of 1/2 of a lime. Process, adding water 1 Tablespoon at a time until it reaches the texture of ricotta cheese, be careful not to add too much water, stop several times and scrape the mixture back the center of the food processor to get it all blended.
Preheat oven to 350.
Boil your Lasagna according to package directions, being careful not let the cooked noodles stick together while you assemble the layers.
Slice your avocado. Chop up your spinach finely.
Spray a 9 x 13 glass baking pan with non-stick spray.
Assembling Lasagna.
1. Place 3 Lasagna noodles in bottom of pan.
2. Spread half of the Cashew Ricotta mixture on noodles.
3. Sprinkle half of the diced sun dried tomatoes on top of the ricotta.
4. Take 1/2 of the spinach and spread it out evenly on top of the dried tomatoes.
5. Take half of your sliced Avocados and spread them out on this layer.
6. Pour 1 cup of Marinara Sauce evenly over everything.
7. Sprinkle 1/2 Tablespoon Nutritional Yeast evenly over the sauce.
8. Repeat steps 1-7 for second layer.
9. Place last three lasagna noodles on top of second layer.
10. Pour on your last cup of Marinara sauce.
Place in Oven and cook for about 15-20 minutes. Cut into 9 pieces and enjoy!
*note that the cashews are called "raw" in natural food stores, but in reality they have been steamed, truly raw cashews would be poisonous!
Serving Size: Makes 9 servings
Nutritional Info Amount Per Serving
- Calories: 316.2
- Total Fat: 16.8 g
- Cholesterol: 0.0 mg
- Sodium: 365.5 mg
- Total Carbs: 35.3 g
- Dietary Fiber: 8.8 g
- Protein: 10.4 g
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