Living Lasagna V2

Bringing one of my favorite recipes back into the future, this one is baked to comfort perfection. The vegan "cheese" is lighter than typical cashew cheese because I cut it with cauliflower rice to make this a lower fat and higher micronutrients goodness. You can enjoy the original raw version from 2013 HERE.

Living Lasagna V2
by Sarah Farsh May 22, 2020
  • 1-2 large zucchini, thinly sliced
  • 1-2 small/medium eggplants, thinly sliced (or just more zucchini) 
  • 1 can crushed tomatoes (read ingredients, should only say "tomatoes".)
  • 1 can chickpeas, water drained (optional)
  • 1 tsp turmeric
  • 3 cloves garlic
  • 1/2 tsp kosher salt
  • fresh thyme
Light Cashew Cauliflower Ricotta 
  • 1/2 cup raw cashews, soaked/rinsed/drained
  • 1 bag frozen cauliflower rice (or fresh is fine)
  • 1 lemon, zest and juiced
  • 2 tbsp nutritional yeast
  • 1 tbsp rice vinegar
  • 1 tsp kosher salt
  • 1 handful fresh parsley
  • fresh cracked black pepper
    • Sometimes I just crush organic firm tofu to use as cheese topping instead of blending these ingredients together if I want to be super fast or if I'm down these ingredients. Just sprinkle nutritional yeast, salt and crush garlic on top of crumbled for this time saving hack. 
Pre-heat oven to 350. In a small bowl, combine chickpeas, turmeric, crushed garlic cloves, salt, pepper together and set aside. In VitaMix or food processor, pulse all but the cauliflower rice ingredients together from the light cashew cauliflower ricotta ingredients list. Add cauliflower rice and stir into rushed cashew nuts for hearty texture. In a lasagna dish or desired baking vessel of choice, coat bottom of pan with a little crushed tomato so noodles stay in place. Lay a layer of eggplant slices, coat with crushed tomatoes, coat with a layer of marinated chickpeas, and top with crumbled cashew cauliflower ricotta (or tofu). Layer zucchini slices and top with crushed tomatoes, chickpeas and ricotta again. Top lasagna with fresh thyme and bake for 45min and let sit for 15min before slicing and serving. This does well frozen, and you can save left over noodles frozen, and defrost on counter when ready to make again in future.


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