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Vegetable Lasagna with Cashew Ricotta

29 Dec

As many vegan bloggers before me, I have discovered the magic that is cashew ricotta. Creamy, savory cashew cheese between layers of soft pasta and marinara…I don’t think there’s anything that could make me happier. If I’m being absolutely honest, I only had ricotta once before switching to a vegan lifestyle, but I definitely don’t think I’m missing out on anything.

Vegetable Lasagna with Cashew Ricotta

I love making lasagna because it’s a meal that lasts for days and tastes even better as leftovers. I always used lasagna noodles that require boiling in the past, but we switched to the no boil kind and it makes this meal that much easier.

Vegetable Lasagna with Cashew Ricotta

Like most everything I make, I like to change up the vegetables in this. My only consistency is the spinach and ricotta. Try it with roasted red peppers and portobello mushrooms,  or sundried tomatoes and caramelized onions.

Ingredients:

  •  1/4 cup olive oil
  •  8 ounces mushrooms, diced
  •  1 small yellow onion, diced
  •  1 carrot, chopped finely
  •  1/2 red bell pepper, chopped finely
  •  1 stalk celery, chopped finely
  •  1 tsp basil and oregano
  •  1 jar marinara sauce, or 24 ounces homemade
  •  10 ounces of no-boil lasagna noodles, or regular lasagna noodles, cooked
  •  1 batch of vegan cheese, or favorite vegan cheese
  •  1 batch of cashew ricotta, recipe below
  •  10 ounces frozen spinach, drained and thawed

Directions:
1. Oil a 9×13 pan with 1 tablespoon of olive oil. Heat the rest of the oil over medium heat and sauté mushrooms, onions, garlic, celery, bell pepper, and carrots with basil and oregano until soft. Pour in marinara sauce.

2. Spread a few tablespoons of marinara sauce and a few tablespoons of water in the bottom of the pan. Top with 2-3 lasagna noodles (whatever fits best.)

3. Mix cashew ricotta with thawed and drained spinach. Dollop 1/3 of the cashew ricotta on the noodles and spread to edges of lasagna sheets. Shred cheese directly onto ricotta. Add another layer of noodles and top with vegetable marinara. Repeat alternating layers.

4. Spread marinara on top layer of noodles and shred vegan cheese on top.

5. Bake at 350 ˚ F for 30 minutes or until edges are bubbling and noodles are soft.

Vegetable Lasagna with Cashew Ricotta

 

Cashew Ricotta
• 1 1/2 cups cashews, soaked overnight

• 1/2 cup almond flour
• 2 tbsp water, or more if necessary.
• 2 cloves garlic
• 2 tbsp nutritional yeast
• 2 tbsp refined coconut oil
• 1 tbsp lemon juice
• ½-1 tsp salt, to taste

1. Blend all ingredients in food processor until smooth, scraping down sides as needed.

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31 Responses to “Vegetable Lasagna with Cashew Ricotta”

  1. dimshum November 14, 2014 at 12:08 pm #

    Vegan cheese looks (and sounds) really interesting! Does it taste similar to the real thing? Great recipe by the way 🙂

    • avocadosandales November 14, 2014 at 12:50 pm #

      Nothing is ever going to perfectly replicate cheese, just like most alternative milks don’t perfectly replicate milk, but I think they’re a delicious option in their own way 🙂

    • Lani Pio January 9, 2016 at 8:58 pm #

      Daiya cheeze is just like dairy cheeze,it melts awesome.

  2. Lissa @ Kitchen Rebellion November 14, 2014 at 1:57 pm #

    ^^^ Artisan Vegan Cheese by Miyoko Schinner (http://www.artisanveganlife.com/) contains a bunch of recipes that turn out very, very close to the real thing; aged vegan cheeses are gonna rule the world one day, I’m tellin’ ya ❤

    • avocadosandales November 14, 2014 at 1:58 pm #

      I would loveeee to try her new cheeses that are available to purchase, but I think I would feel guilty dropping $60 on vegan cheese!

      • Lissa @ Kitchen Rebellion November 14, 2014 at 2:01 pm #

        YESSS! To be honest, I’d probably do it anyway tbh if I could get it shipped all the way to New Zealand :p

      • Roman Fomin December 31, 2015 at 2:51 am #

        Consuming dairy products is something that has actually make you feel guilty. The breast liquid we consume is stolen from calves who are in turn are stolen from their moms in the first few hours after their birth. If they are males these small babies are violently slaughtered few weeks later for “the real thing” (as you called it).

      • avocadosandales December 31, 2015 at 7:57 pm #

        Which is one of the many reasons why I make my own vegan cheeses.

  3. tonyasmithauthor November 14, 2014 at 3:07 pm #

    Boy does that look good!!

  4. Jenn December 29, 2015 at 2:27 pm #

    Wow, that looks so good!! Drool worthy!

    • avocadosandales December 29, 2015 at 2:28 pm #

      Thanks Jenn!! That means a lot coming from you! Everything you post is drool worthy!

  5. Dlavettab December 29, 2015 at 10:52 pm #

    So interesting that we never ate ricotta. Our lasagna was cottage cheese and velveeta.

  6. susan December 30, 2015 at 9:28 am #

    I’d love to make this. I was a little confused about the layers. Are there 2 different kinds of layers, one with noodles, cashew ricotta, and cheese AND one with just noodles and vegetable marinara—and you alternate them? How many layers of each, so that I would know what percentage of ingredients to use on each layer?

    • avocadosandales December 30, 2015 at 9:30 am #

      Yep, exactly that! I got about 6 layers altogether, so about 1/3 of each.

      • susan December 30, 2015 at 3:01 pm #

        Thanks.

  7. narf77 December 30, 2015 at 12:43 pm #

    This looks amazing in SO many ways. Cheers for the delicious share 🙂

  8. Sanne January 1, 2016 at 3:24 pm #

    Sounds really good! Cashew ricotta… I need to try that ;). Xo

  9. Sarah January 1, 2016 at 5:56 pm #

    This was delicious! Perfect New Year’s Day dish! Thanks for the recipe 🙂

  10. Kyrila Scully January 1, 2016 at 6:08 pm #

    I use fresh tofu with a little lemon juice and onion powder, crushed up into the consistency of Ricotta cheese. It’s wonderful! I use it in ziti and other Italian dishes.

    • avocadosandales January 1, 2016 at 6:10 pm #

      I used to used a similar recipe (see my previous post about tortellini) but had to go soy free for a few months due to an allergy in my household. Fortunately we’ve been able to reintroduce it, but I got addicted to this ricotta 🙂

  11. Stwn February 5, 2016 at 7:22 pm #

    Delicious recipe! Yummy! I made only one change….I used sliced roasted eggplants instead of the lasagne noodles. Will definitely make this again!
    Thank you!

    • avocadosandales February 5, 2016 at 7:22 pm #

      Eggplant sounds DELICIOUS in this! I’ll have to try that next time!

  12. Angela April 6, 2016 at 4:01 am #

    Made this tonight and it was AMAZING! The cashew ricotta is now my new addiction. Thank you!!!

  13. Sophie33 July 12, 2016 at 2:21 pm #

    I love agood home-made cashew ricotta & your lasagna looks superb & I will make it tomorrow with home-grown veggies from our garden: double yum!

  14. Carla August 20, 2016 at 1:33 pm #

    Looks great. How many portions is this though?

  15. Lenny December 19, 2016 at 4:48 pm #

    What can you use in place of almond flour

  16. Johanne Rosenthal February 20, 2017 at 6:00 am #

    Oh my, all those gooey layers. I can imagine the depth of flavor from all those veggies. I will be making this soon. I’d even eat this for breakfast the next morning! Thank you -Johanne http://www.thesunnyside.life

  17. Sara April 28, 2017 at 2:40 am #

    I have made this twice and both times rock – thanks for the recipe.

Trackbacks/Pingbacks

  1. Ravioli with Cashew Spinach Ricotta | Avocados and Ales - February 24, 2016

    […] love this cashew spinach ricotta in my vegan lasagna recipe, so I knew it would be a hit here.  I added a touch of miso paste this time around, but […]

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