Last night I made the family a delicious layered Vegetable Lasagna and it was a hit! Now I want to share this recipe with you. After Dame and I watched the documentary "What The Health" last week we haven't been eating animal products so this lasagna is Vegan! We hope you enjoy this healthy alternative to our favorite Italian dish.
VEGAN VEGGIE LASAGNA RECIPE
INGREDIENTS - All Organic
- 3 Tbsp Extra Virgin Olive Oil
- 1 Eggplant
- 2 Zucchini
- 2 Squash
- 1 Large Onion - diced
- 2 Cloves of Garlic
- 2 Large Carrots - diced
- 2 18oz Jar of Jovial Diced Tomatoes ( or 32 oz can of Muir Glen Crushed Tomatoes)
- 1 Pack of Gluten-Free Pasta
- 2 Cups Fresh Spinach
- 1 Fresh Tomato
- 1 Bunch of Fresh Basil
- Salt to Taste - Himalayan Sea Salt
- Cashew Ricotta (see recipe below)
- Coconut and Herb Vegan Cheese (our recommendation - Chao)
Cut the eggplant, zucchini and summer squash into 1/4 inch thick slices.
Lay out the eggplant and salt both sides to sweat. Let this sit for at least 10 minutes. Rinse off with water to remove the excess salt. Pat dry.
Preheat oven to 350* Degrees Farenhyt.
Make the Ricotta Cheese and set to the side. (see instructions below)
In a large saucepan add 2 tablespoons of olive oil and diced onion. Cook until translucent, about 5-8 min.
Add garlic & diced carrots. Let them cook for 5 minutes.
Add in the tomatoes and let them cook for 10 minutes.
Cook your pasta according to their specified directions.
Use a blender or an emersion blender to puree the marinara.
Continue to cook the marinara and add in a few fresh basil leaves towards the end for flavor.
In a greased baking pan, pour a bit of marinara on the bottom and line bottom with zucchini.
Mix in the spinach with your ricotta and layer over the zucchini.
Next layer the pasta.
Then add a layer of marinara.
Layer in the eggplant and summer squash cut 1/4 inch thin.
Add another layer of pasta.
Then a layer of marinara and top with a layer of Chao Cheese.
Garnish with fresh diced tomatoes and basil.
Cover with aluminum and cook in the oven for 30 min. Uncover the lasagna for the last 15 minutes of baking.
Que Rico 💋
CASHEW RICOTTA CHEESE
- 1 1/2 cups Raw Cashews, soaked for at least 4 hours.
- 1/2 cup Water
- Juice of 1 Large Lemon
- 1 - 2 tablespoons Nutritional Yeast
- 1 Garlic Clove
- Dash of Onion Powder
- Himalayan Sea Salt & Cracked Pepper, to taste
Soak the cashews for at least 4 hours in a bowl of water, immersing the cashews under about 2 - 3 inches of water, because they will expand.