Vegan Lasagna Recipe with Basil Almond Ricotta

Posted on May 10, 2017


Vegan Lasagna Recipe with Basil Almond Ricotta

Vegan Lasagna Recipe with Basil Almond Ricotta

 

While I’m not a 100 percent vegan, plant-based dishes are my favorite. They spark my creativity and I just love the colors you can put in these dishes. While this isn’t the first vegan lasagna I made, it is definitely the best one so far. Even if you are a meat eater, you’ll love this recipe, I’m sure of that.

ALSO READ: Semi-Vegetarian: What is Flexitarian or Semi-vegetarianism?

 

Vegan Lasagna Recipe Ingredients (serves 3-4)

 

  • 9 sheets lasagna noodles
  • 3/4 cup Panko breadcrumbs

 

For the veggie mix

 

  • 1 cup onion, finely chopped
  • 2 clove of garlic, minced
  • 2 cup zucchini, finely chopped
  • 2 cups eggplant, finely chopped
  • 2 cups carrots, finely chopped
  • 3 cups tomatoes, chopped
  • ¾-1 cup water
  • 3 cups fresh spinach, shredded (we used a Cambodian variety of spinach)
  • sea salt to taste
  • black pepper to taste
  • 1 tsp dried rosemary
  • 2 tsp dried oregano

 

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For the basil almond ricotta

 

  • 1 cup almond powder
  • 2-3 clove garlic
  • 1/2 cup nutritional yeast
  • 2 cups tulsi or holy basil (or Italian basil works too)
  • 1.5 cup fresh parsley
  • 3/4 cup unsweetened coconut milk
  • 3/4 lime or lemon juice only (use less if using lemon)
  • black pepper to taste
  • sea salt to taste

 

Vegan Lasagna Recipe Instructions

 

  1. Heat cooking oil in a pot or large skillet over medium heat. Sauté onions for 2-3 minutes. Then add garlic and cook 5 minutes more. Stir regularly
  2. Add carrot, eggplant, and zucchini. Stir well and cook for 5 minutes more. Stir regularly.
  3. Add tomatoes, water, sea salt, rosemary, oregano, and black pepper. Stir well, cover and simmer for 15-20 minutes or until the tomatoes fall apart and start to form a sauce. Stir regularly and add more water if needed. Last 5 minutes, add kale and cook until wilted.DSCF2225-1
  4. Meanwhile, add all almond ricotta ingredients to a small blender or food processor and process until creamy, cheesy paste.DSCF2229-1
  5. Preheat oven to 375°F or 190°C.
  6. When the veggie sauce is ready, layer 1/3 of it on the bottom of an oven-safe dish, then add a pasta layer, followed by ⅓ of the cashew cheese. Repeat layering and finish with panko breadcrumbs.DSCF2234-1
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    7. Cook in the oven for 15-20 minutes or until noodles are soft and ricotta cheese-panko layer has browned. If not browned enough, grill for the last few minutes.

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Bon Appetit!!

 

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