I’m not going to lie. This recipe is to die for. MY secret? I added pesto. Ok, ok, i did more than add pesto, but the pesto really kicked things up a notch. Anyone who follows me on IG stories may have seen me prepping pesto in a silicone mini muffin pan. It’s the best hack since your pesto freezes so well and it’s just a matter of popping a few lil’ pesto pucks into your sauces and boom! Magic.
I haven’t been posting on here quite as often since I’m in full swing getting my business ready. The space will house both the business side of things and our personal use side as well. It’s fun to design, come up with colour schemes, decor etc. My fave thing as of late is a good old fashioned mood board. It really helps you to see your ideas in one space and kind of narrow down what you want to do. A trip to Toronto in a few weeks to attend some meetings and I’m hoping things will kick into high gear after that! Exciting!
Back to the lasagna. This was enjoyed by EVERYONE. You don’t need to be vegan to enjoy a plant based meal. Incorporating more plant based meals is not only good for your health, but it’s better for the environment. That’s a win win if you ask me.
Hoping your day is a happy one!
for the sauce:
- 1 cup chopped bella mushrooms
- 1 medium zucchini (chopped)
- 2 large cloves of garlic (minced)
- 1 cup chopped yellow onion
- 1 cup carrot ribbons (peel carrots into thin ribbons with a y-peeler)
- 2 bottles organic vegan marinara sauce (I use Rao’s)
- 3 T vegan basil pesto
- salt and pepper to taste
- 1 can lentils (approx. 1.5 cups rinsed and drained)
- 3-4 T water
- 1 box brown rice lasagna noodles
Preheat oven to 375 F.
Cook lasagna noodles according to package making sure to keep them al dente. A firmer noodle will stay together when assembling lasagna and will continue to soften as the lasagna bakes.
In a large pan, sauté onion and garlic in water until translucent. Add zucchini, mushroom and carrot and continue to sauté until water from veg has evaporated and veg is tender. Season with salt and pepper to taste. Add marinara, pesto and lentils and simmer on low. Season with salt and pepper to taste. Set aside.
for the cashew tofu ricotta:
- 1 package of extra firm patted dry tofu
- 1 1/3 cups soaked cashews (soak in boiled and filtered water for at least 1 hour or overnight in cold water)
- 3 T nutritional yeast
- juice of 2 lemons
- 1 t dried basil
- 1 t dried oregano
- 1 clove garlic
- 1.5 t salt
- 1 t apple cider vinegar
- 2 cups baby spinach
- 3 T basil pesto
Cut tofu into large cubes. Place soaked cashews, tofu and rest of ingredients in a blender except for the spinach. Using a high speed setting, blend until mixture is smooth. Reserve 1 cup of mixture and place in a piping bag. Set aside. Add baby spinach to blender and blend on high with remaining mixture until smooth.
Ina large 10 x 15 dish, spoon half of the marinara sauce on to the bottom of the dish in an even layer. Add a layer of lasagna noodles. Then spread the spinach ricotta over the noodles, top with another layer of noodles and finish with the second half of the marinara sauce. (If you use a smaller dish, you could probably squeeze another layer of noodles and arrange the the sauce in thirds). Using the piping bag, pipe little rosettes of cashew ricotta evenly over the entire surface of the lasagna. Sprinkle with fresh herbs and vegan parmesan.
Bake lasagna in over until bubbly (approx 25-30 mins depending on dish size and oven). Enjoy!