Classic Lasagna (vegan) Grounded Nutrition
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Ingredients:• 1 package gluten free lasagne noodles, cooked and rinsed in cold water• 2 jars organic pasta sauce or 4 cups homemade sauce• 100 grams sliced mushrooms• 2 cups cashew ricotta• cherry tomatoes, quartered• spinach• basil (optional)Cashew ricotta Ingredients:• 1 ½ cups raw cashews, soaked• ½ cup water• 1 lemon, juiced• 1 tbsp nutritional yeast• 1 garlic clove• dash of onion powder• Himalayan salt and cracked black pepper to taste
Directions: Combine all ricotta ingredients in a blender or food processor and blend until smooth.
Cook and drain lasagne noodles. Add spoonful of tomato sauce to a 9x11 baking dish to coat the
bottom. Lay out noodles to cover the bottom of the dish. Spread layer of cashew ricotta to cover
noodles. Add sliced mushrooms, tomatoes and spinach to noodles. Continue layering until all your
ingredients are used up. Bake at 350 degrees for 30 minutes. Top with leftover ricotta and basil, and
enjoy!
Serving Size: 12 squares (one pan)
Number of Servings: 12
Recipe submitted by SparkPeople user SANDESKIJOHNSON.
Cook and drain lasagne noodles. Add spoonful of tomato sauce to a 9x11 baking dish to coat the
bottom. Lay out noodles to cover the bottom of the dish. Spread layer of cashew ricotta to cover
noodles. Add sliced mushrooms, tomatoes and spinach to noodles. Continue layering until all your
ingredients are used up. Bake at 350 degrees for 30 minutes. Top with leftover ricotta and basil, and
enjoy!
Serving Size: 12 squares (one pan)
Number of Servings: 12
Recipe submitted by SparkPeople user SANDESKIJOHNSON.
Nutritional Info Amount Per Serving
- Calories: 216.7
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 443.5 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 1.9 g
- Protein: 6.1 g
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