Lasagne with Spinach and Cashew Cream
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 290.1
- Total Fat: 13.1 g
- Cholesterol: 0.0 mg
- Sodium: 205.7 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 5.4 g
- Protein: 12.5 g
View full nutritional breakdown of Lasagne with Spinach and Cashew Cream calories by ingredient
Introduction
Substituting 1/2 the pasta for zucchini takes the carbs and calories way down in this delicious "I can't believe it's Vegan" recipe.Makes a 9x9 lasagne Substituting 1/2 the pasta for zucchini takes the carbs and calories way down in this delicious "I can't believe it's Vegan" recipe.
Makes a 9x9 lasagne
Number of Servings: 6
Ingredients
-
1 1/2 cups cashew, tofu ricotta (see separate recipe)
16 oz package frozen spinach, thawed and pressed
4 lasagna noodles
3 medium zucchini sliced 1/4" thick lengthwise
2 cups fat free tomato sauce, any flavor
3 oz shredded vegan mozzarella
Directions
Preheat oven to 350
Bring a large pot of water to a boil for lasagna noodles. Boil per package directions. When al dente, drain and rinse with cold water.
In a shallow 12" or larger saute pan, heat about 3/4" of water to boiling. Par boil the sliced zucchini for 4-5 minutes in batches. Drain on a towel.
Cashew Cream:
soak 1 cup raw cashews for a few hours to overnight in 7/8 cup water. Using soaking water, blend cashews and water in blender until fairly smooth.
Cashew, Tofu Ricotta:
Meanwhile, crumble tofu into the blender with the cashew cream. Add crushed clove of garlic, 1 Tbsp olive oil, basil and lemon juice and blend until well combined. Blend until it resembles the texture of ricotta. Salt and pepper cashew tofu ricotta to taste.
Make an assembly line of
sauce
noodles
zucchini
ricotta
spinach
vegan mozzarella
To assemble:
Ladle some sauce onto the bottom of a 9x9 baking dish. Layer 1/2 the zucchini onto sauce. Add in layers: 1/2 the cashew ricotta,1/2 the spinach, 1/2 the noodles, 1/3 of the sauce, other 1/2 of the zucchini, cashew ricotta, spinach, sauce and finish with noodles, sauce, vegan mozzarella.
Cover with foil and bake 40 minutes. Remove foil and bake another 10-15 minutes until edges get crispy.
Have thawed pressed spinach ready
Number of Servings: 6
Recipe submitted by SparkPeople user MADDY_AVENA.
Bring a large pot of water to a boil for lasagna noodles. Boil per package directions. When al dente, drain and rinse with cold water.
In a shallow 12" or larger saute pan, heat about 3/4" of water to boiling. Par boil the sliced zucchini for 4-5 minutes in batches. Drain on a towel.
Cashew Cream:
soak 1 cup raw cashews for a few hours to overnight in 7/8 cup water. Using soaking water, blend cashews and water in blender until fairly smooth.
Cashew, Tofu Ricotta:
Meanwhile, crumble tofu into the blender with the cashew cream. Add crushed clove of garlic, 1 Tbsp olive oil, basil and lemon juice and blend until well combined. Blend until it resembles the texture of ricotta. Salt and pepper cashew tofu ricotta to taste.
Make an assembly line of
sauce
noodles
zucchini
ricotta
spinach
vegan mozzarella
To assemble:
Ladle some sauce onto the bottom of a 9x9 baking dish. Layer 1/2 the zucchini onto sauce. Add in layers: 1/2 the cashew ricotta,1/2 the spinach, 1/2 the noodles, 1/3 of the sauce, other 1/2 of the zucchini, cashew ricotta, spinach, sauce and finish with noodles, sauce, vegan mozzarella.
Cover with foil and bake 40 minutes. Remove foil and bake another 10-15 minutes until edges get crispy.
Have thawed pressed spinach ready
Number of Servings: 6
Recipe submitted by SparkPeople user MADDY_AVENA.