Prep Time: 1 Hour
Cook Time: 30 Minutes
Who doesn't love lasagna? Tangy, creamy, and as hearty as it is heartwarming, this crowd-pleasure's gone all kinds of vegan. And even the most fervent dairy lovers won't miss it, with this easy and healthful version. This cashew-created cheese has a major Wow effect, with a similar texture to goat cheese. It's the perfect creamy spread to give your lasagna layers both sticking power and incredible flavor. The pesto goes a long way to mingle perfectly with the lasagna, earthy mushrooms, and zucchini. And making this dish in serving-size ready rollups makes it easy and appealing.
- 1 package lasagna noodles (Great GF options are available these days!)
- 4 cups of your favorite red pasta sauce
- 1 cup pesto
- 3 medium zucchini
- 6 cups cooked spinach, drained, cooled, removed of excess water
- 4 cups cooked crimini mushrooms
- Prepared Herbed Cashew Ricotta and refrigerate (see below).
1.) Cook lasagna noodles until they are tender but not mushy, according to package instructions. Be sure to stir frequently but gently, to prevent tearing.
2.) While noodles cook, slice zucchini into thin (1/4 inch) strips. Toss in grapeseed or other high-heat oil and roast in a 420-degree oven for about 7 minutes. Remove & set aside. Reduce oven temperature to 400 degrees for your lasagna rollups.
3.) Saute mushrooms until done.
4.) Add in uncooked spinach when nearly done, but keep in a separate part of the pan. You'll want the spinach to remain separate for easy draining and removal of excess water. Allow to cook down around your mushrooms.
5.) When noodles are done, drain and cool slightly. If using GF noodles, be sure to rinse them in cold water for improved texture.
6.) With your fingers, tear your cooled, drained spinach and stir it into your Cashew Ricotta mixture.
7.) Lay your noodles flat on a cutting board or other clean, flat surface.
8.) Layer with approximately two teaspoons of red sauce, followed by a teaspoon or two of pesto, your Cashew Ricotta mixture, zucchini strips, and mushrooms.
9.) Roll up noodles and place side by side in a glass cooking pan.
10.) Cover your rollups with the remainder of your red pasta sauce.
11.) Cover glass baking dish with aluminum foil to prevent drying while in the oven.
12.) Bake your rollups for 30 minutes in your 400-degree oven and allow to cool for approximately 10 minutes before serving.
For the Herbed Cashew Ricotta:
2 cups raw cashews, soaked overnight
1/2 cup canola oil
1/2 cup lemon juice
2 1/2 teaspoons salt
4 tablespoons water
2 teaspoons chopped dried oregano, parsley, or basil
2 teaspoons coarsely ground black pepper or cracked black peppercorns
1.) Blend cashews, oil, lemon juice, and water in blender or food processor for five minutes.
2.) Add in seasonings. Mix well. Continue to season to taste.
3.) Refrigerate at least one hour before using.
*Image Courtesy Flickr Creative Commons