Daina's Favourite Veggie Lasagna
This is one of my favourite recipes and is super easy to make!
-Daina
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Daina's Favourite Veggie Lasagna
Ingredients:
- 1 package of gluten-free lasagna noodles, cooked until tender and rinsed
- 750 ml jar of organic or homemade pasta sauce
- 2 cups of sliced mushrooms
- 1 small pint of cherry tomatoes, quartered
- 1.5 cups of cashew ricotta (recipe below)
- Fresh spinach leaves
- Fresh basil leaves (for garnish)
Cashew Ricotta (yields 1.5 cups)
Ingredients:
- 1 cup raw cashews (soaked for 30 minutes up to 24 hours, then drained)
- ¼ to ½ cup filtered water
- Juice of 1 lemon
- 2 tablespoons nutritional yeast
- 1 garlic clove, minced
- A dash of onion powderSea salt and freshly cracked black pepper, to taste
Directions:
- Preheat the oven to 350°F (175°C).
- Prepare the cashew ricotta: Combine all cashew ricotta ingredients in a blender or food processor. Blend until smooth, adding water gradually until you reach your desired consistency.
- Cook the noodles: Cook the gluten-free lasagna noodles until just tender, drain, and set aside.
- Assemble the lasagna: Spread a spoonful of pasta sauce on the bottom of a 9x11-inch baking dish. Lay down the first layer of lasagna noodles, followed by a layer of cashew ricotta. Add layers of sliced mushrooms, cherry tomatoes, and spinach leaves on top of the ricotta.
- Repeat the layers: Continue layering the pasta, ricotta, vegetables, and sauce until all the ingredients are used, finishing with a layer of pasta sauce on top.
- Place the assembled lasagna in the oven and bake uncovered for 30 minutes or until the top is bubbling and slightly browned.
- Serve: Garnish with fresh basil leaves and any leftover cashew ricotta before serving.
Enjoy!!
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Recipe borrowed and modified from @groundednutrition on Instagram.
