To make this recipe you need Cashew Ricotta Cheese. I usually make my cashew ricotta the night before and place in the refrigerator. The flavors develop and the consistency gets more like a standard Ricotta.
- 1- 16 oz Bag of Raw Cashews-Strained (Soaked for 4-6 hours or overnight)
- 2 Garlic Cloves
- 1/2 C Nutritional Yeast
- 1 t Onion Powder
- 1 lemon Juiced
- 1.5 t Salt & Pepper tt (I find it has better flavor with adding more salt as cashews have a slight sweet flavor)
- pinch Nutmeg
- 1.5 C Warm Water
Place all ingredient- EXECPT WATER in a food processor, once mix turns into a thick paste slowly add water 1/2 Cup at a time until you reach a smooth ricotta cheese consistency
- 2-3 Large Sweet potatoes
- 2-3 T Grape seed/ Avocado/ Coconut Oil (for drizzling)
- 2 T Italian Seasoning
- Salt & Pepper tt
- 1-12 oz Box of Lasagna Noodles
- 3 C Shredded Vegan Mozzerella
- 1 Recipe of Spinach Pesto (on my Chef's Tip Tab)
Preheat Oven to 400°F AND Place on stove a large pot of water with salt on high heat
Slice sweet potatoes at an angle in thin 1/4 inch slices. Place sweet potatoes on a sheet pan and drizzle with oil, salt, pepper and Italian seasoning. Roast in over for 2-25 minutes. Let cool. Leave oven on and drop to 375°.
Place lasagna noodles in boiling water and partially cook for 8-10 minutes. DO NOT OVER COOK. *(See Chef's notes). Rinse with cool water and lay on a flat surface or sprayed sheet pan.
NOW LET'S ASSEMBLE! Divide Cashews Ricotta into two parts. This recipe yield 2 layers of each. In a large lasagna or baking dish spray lightly with oil. Layer noodles, then lay an even layer of sweet potatoes, now spread 1/2 of your cashew ricotta and smooth it out to reach all corners. Next spread about 1-1.5 C of spinach pesto over ricotta, try not to move the spinach pesto around too much as you do not want to mix it into the ricotta. Sprinkle a generous layer of mozzarella. REPEAT layers and finish with a generous portion of mozzarella cheese. Place in oven and bake for 30 minutes until cheese is bubbly and slightly golden on top. Remove from oven and let cool for 15-20 minutes before cutting.
CHEF'S NOTE: The secret to a great lasagna is not over cook the noodles or any vegetables. Keep in mind noodles and veggies will be in the oven for an additional 30 minutes.
*TT= To Taste *T= Tablespoon *t= teaspoon *C=Cup