The inspiration for this lasagna was inspired by an “almost” girls night. My hubby was out of town on business for the night and I had planned a super fun night with one of my girlfriends. I offered to make lasagna and we were going to hang out and watch movies and I was excited to make something that wasn’t part of Terry’s restrictive diet. Thus was born this luscious lasagna.
I unfortunately hit a snag in my plan. My friend ended up canceling last minute and I was pretty disappointed as I had been really looking forward to it, I had had a crappy day and was not up to an evening alone. I fought the urge to just grab a can of soup and tried to throw my waning energy into making the lasagna. It was obviously way more of a meal I normally make on nights alone, but I had fun making it and it was incredibly delicious! I haven’t made lasagna in ages, so this was a welcome change to noodle bowls and salads.
12 of your favourite lasagna noodles (I used Tinkyada brown rice noodles)
a jar of your favourite marinara sauce (I used Dellalo – super pricy, but SO GOOD!)
1 batch of cashew cheese (recipe below)
1 batch of almond ricotta (recipe below)
3 cups of sliced cremini mushrooms
2 cloves of garlic, minced
1/4 of an onion, diced
4 cups of baby spinach
1 tbsp of olive oil
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried thyme
1 tsp of herbamere (or sea salt)
1 tsp of pepper
1 small bunch of fresh basil, thinly sliced
1 cup of cashews (soaked at least 4 hours, preferably 8)
the juice of 1 lemon
1/4 cup of water
1 pinch of sea salt
-Drain & rinse the cashews. Place everything in your high speed blender and blend until well combined. This may take some time and patience. I had to stop a few times to scrape the sides and stir it up a bit.
Almond Ricotta (adapted from this vegan.com recipe)
1/2 cup of almonds (soaked at least 4 hours, preferably 8)
1/2 cup of hot water
the juice of 1 lemon
a pinch of salt
2 tbsp potato starch
-Drain & rinse your almonds. Place them in your high speed blender with the hot water and blend until smooth. Add the remaining ingredients and blend until well combined and smooth. Add the mixture to a medium pot and bring to a low boil, while regularly stirring. Then reduce the heat and continue to stir until it’s nice & thick. Remove from heat.
For the lasagna, preheat your oven to 350 and start by cooking your noodles. Prep the veggies while your noodles are cooking. Heat a wok on medium heat and add 1 tbsp of olive oil, coat the pan and then sautée your garlic and onion for a couple of minutes. Add your mushrooms to the wok and sautée until they soften, add the spices and spinach and sautée a few more minutes. Add most of the sauce (reserve not quite 1/4 of a cup) to the wok and stir.
Take the reserved sauce and spoon it onto the bottom of your lasagna pan. Layer some noodles on top, add 1/3 of the sauce mixture & 1/3 of your cashew cheese and sprinkle on some of the basil. Layer on 3 more noodles, add half of what is left of your sauce, half of your almond ricotta and more of your basil. Layer another 3 noodles, half of what is left of the cashew cheese, the rest of your almond ricotta and some more basil. Finish by layering your last 3 noodles and the rest of your cheese and sprinkle with your remaining basil. I also added a bit of daiya to a couple of the layers and a bit on top. I also sprinkled a bit of nooch on top.
Put the lasagna in the oven uncovered and bake for 25 minutes, then put it on a low broil for a few minutes. Allow it to cool a bit before enjoying.
A little labour intensive, but super delicious!
I’ve shared this recipe with some of my favourite blog hops: Healthy Vegan Fridays, Gluten Free Fridays, Wellness Weekends & Saturday Night Fever