Vegan Lasagna with Cashew Ricotta Cheese
Updated: Mar 14, 2019
Prep Time: 25 min⠀⠀ Cooking Time: 40 min ⠀⠀⠀⠀⠀⠀ Servings: 6 servings
12 oz Bionature Whole Wheat Organic
1 Jar (25.5oz) Tomato Sauce
1 Medium sized Eggplant
1 Medium sized Zuchinni
3 Portobello Mushroom Caps
2 Cups chopped Kale
1 Cup chopped Oyster Mushrooms
½ Cup chopped Fresh Basil
½ tsp Salt
½ tsp Black Pepper
1 tsp Italian Seasoning
1 tsp dried Oregano
For Cashew Ricotta:
1 generous cup raw cashews,
soaked for at least 2 hours or overnight
(or 15 minutes in water just taken off
stove after boiling)
1/3 cup pine nuts
2 Tbsp nutritional yeast
2 Tbsp freshly squeezed lemon juice
1 clove garlic
½ teaspoon salt (more as needed)
¼ teaspoon freshly ground black pepper
¼ cup water (more as needed)
Directions for Cashew Ricotta:
Place the cashews, nutritional yeast, lemon juice, garlic powder, salt, and pepper in a food processor. Pulse repeatedly to break the cashews down, until they form a coarse, wet meal. Scrape the sides of the food processor down with a spatula.
Turn the motor of the processor on. With the motor running, drizzle in the water and let the cashews process for about 10 seconds. Stop and scrape the machine down again. Continue processing for a full 1-2 minutes, or until the cashew cheese is smooth and thick, adding a tablespoon of extra water if needed. The consistency should be a little bit like hummus (see photos of finished cashew cheese as a cue).
Taste the cashew cheese and add lemon, salt, and pepper to taste. If you like, pulse in fresh herbs or other flavorings. Serve. Cashew cheese will keep for up to 6 days in an airtight container in the fridge.
Directions for Lasagna:
Preheat oven to 500°F.
Place eggplant and zuchinni slices (1/2 in thick) on non-stick baking tray, baking mat, or parchment-lined tray. Lightly brush both sides of slices with olive oil. Alternately, you can brush each slice with vegetable stock. Sprinkle both sides of slices lightly with dried oregano, Italian seasoning, salt (if using), and black pepper.
Bake for 20-25 minutes, flipping once halfway through, until golden brown on both sides. Remove from oven and cool slightly.
For Kale & Mushrooms (Portobello & Oyster): Heat a medium non-stick skillet over medium-high heat. Add kale & mushrooms (can be sautéed separately). Toss until wilted and most of the water has evaporated, 2-3 minutes. Season with sea salt (optional) and fresh black pepper. Set aside. Hint: Sauteé Oyster Mushrooms separately.
While Vegetables are cooking, place the Lasagna Noodles (one by one) in boiling water for 4 – 6 minutes. Keep stirring and checking the noodles, so they don’t stick together.
Add Marinara sauce to the bottom of a large lasagna pan (9” x 13”). Spread it around evenly.
Next add lasagna noodles to the bottom, enough to cover the pan. Cover with marinara sauce, vegetables of your choice, then cashew ricotta cheese, & a light sprinkling of fresh basil. Repeat this process until you reach the top of the lasagna pan.
On the top layer, add marinara sauce, cashew ricotta cheese, sprinkle the fresh basil, and the sautéed oyster mushrooms.
Place into the oven at 375°F covered with aluminum foil for 15 minutes, then uncover for another 10 – 15 minutes.