Saturday, March 31, 2012

Recipe: Veggie Lasagna


9 whole wheat pasta noodles, boiled and cooled
Large jar of organic pasta sauce (I used Prego Mushroom)
1 cup sliced mushrooms
1 cup sliced yellow squash
1 cup sliced zucchini
1-2 cups of baby spinach leaves.

1 cup raw cashews

1/2 block of extra firm tofu (8 oz or so)
1 tsp Apple Cider Vinegar
1 tsp agave nectar or honey
4T nutritional yeast


Preheat oven to 350*.
In food processor, pulse 1 cup of raw cashews until fine (about the consistency of bread crumbs)  Pour into a bowl, and set aside.
Add tofu, vinegar, agave nectar, and nutritional yeast to the food processor and pulse until it is creamy and blended well.  This will serve a a faux ricotta cheese.

In a glass casserole dish, pour 1/2 cup of sauce into bottom and spread thin.  Lay 3 lasagna noodles across.  Pour another 3/4 cup of sauce and spread over noodles.  Arrange baby spinach layer across.  Layer 3 more noodles across.  Spread ricotta mixture across and spread another 1/2 cup of sauce across it.  Top ricotta with sliced veggies (mushroom, squash, zucchini).  Pour one cup of sauce across veggies.  Top with last 3 lasagna noodles.  Pour remaining sauce over the noodles, and sprinkle raw cashew crumbs.

Bake at 350* for 30-45 minutes (until sauce is bubbly)  This was very easy and yummy!  It could also be assembled and frozen for freezer cooking!

Raw Cashews:  Before

 Raw Cashews:  After

Ricotta Cheese 

Ricotta and sauce blend over noodles

Veggies used:

Veggies Assembled

Top with last 3 noodles, sauce, and cashew crumbs

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