Dec 2 2011

Lasagna Recipe

Lasagna Recipe
This lasagna has a lot of ingredients, but I swear it only takes 15 minutes to make (aside from actual baking time).

It has healthy fats, antioxidants, protein, and fiber. Basil and parsley are both great to eat in the winter to help fight off colds.

The recipe was in this month’s VegNews and it’s a winner!


12 Lasagna Noodles

4 Quarts boiling water

Feel free to buy marinara, or use one of your favorite recipes to make it.

Ingredients for herbed macadamia ricotta:

1 1/2 cups macadamia nuts, soaked in water 4 hours or longer (but not crucial if you don’t)

1/2 cup water

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1 teaspoon minced garlic

3/4 teaspoon salt

2 tablespoon Italian parsley

1 cup chiffonaded fresh basil leaves

1 cup coarsely chopped black olives

Ingredients for cashew-cheese sauce:

1 cup raw cashews

1/2 cup water

2 tablespoon fresh lemon juice

1 teaspoon salt

1/2 teaspoon rice vinegar


1) In a 9 x 12 inch baking dish, place noodles and cover with boiling water. Let stand for 15-25 minutes, drain and set aside.

2) For the cashew-cheese sauce, use a dry blender, or food processor, and grind the cashews into a fine powder. Add the remaining ingredients and process until completely smooth.

3) For the herbed macadamia ricotta, put all of the ingredients in a food processor, and continually scrap down the sides as you go until it is light and fluffy (this stuff is great by the way!)

4) Take the 9 x 12 inch dish and cover with a thin layer of marinara, arrange a layer of noodles, top with a quarter of the remaining marinara.

Spread a third of the ricotta over noodles, then a third of the cheese sauce.

Repeat layers with the remaining ingredients. I topped mine with a little mozzarella from Daiya.

Cover with foil, and back for 30 minutes.

Remove foil and back for an additional 20 minutes.

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