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    Home » All Recipes

    Vegetable Lasagna + Almond Ricotta

    December 1, 2021 by Taisha Bell

    vegan-meatless-gluten-free-mushroom-zucchini-lasagna-almond-ricotta-dairy-free-easy-dinner-idea-recipe

    Serves 4
    WHAT YOU NEED
    almond ricotta:
    1 cup almonds, soaked in water (allow to soak all day until dinner!)
    1/2 lemon, juiced
    1/2 c + 2 T water
    2 T nutritional yeast
    1 t salt

    “meat”:
    4 cloves garlic
    1/2 onion, finely chopped
    2 cups finely chopped mushrooms
    1 medium zucchini finely chopped
    1 t thyme
    2 t oregano
    1 t basil
    1 t fennel seed
    1 1/2 t salt
    2 cups marinara sauce

    to layer:
    8 oz oven ready lasagna noodles (I used explore cuisine green lentil noodles)
    2 cups shredded mozzarella cheese (vegan or real, your preference)
    1 cup marinara sauce

    HOW TO MAKE
    before cooking:
    Soak your almonds in boiling water and allow to soak throughout the day. I suggest doing this first thing in the AM so they are ready at dinner time!

    meat:
    Heat olive oil in a skillet on medium heat, add your chopped onion and garlic, cook for 3 minutes.

    Add your spices and salt, saute for 30 seconds. Add your chopped zucchini and mushrooms, make sure they are chopped small to a “meat texture”.

    Allow to cook until some moisture is lost, about 10 minutes. Add your marinara sauce and allow it to simmer while you make your ricotta cheese.

    ricotta:
    Rinse the almonds and transfer to a blender with the rest of the ingredients. Blend until a ricotta cheese texture forms. Scraping the sides between.

    layering:
    Preheat oven to 400 degrees (check your pasta box for temperature).

    Into an 8x8 baking pan add 1/4-1/2 cup marinara sauce to coat the bottom.

    Begin your layering by starting with 2 lasagna noodles, your mushroom-zucchini mixture, ~1/4 cup ricotta, mozzarella and another layer of noodles.

    Repeat 4-5 times, to your preference.

    Finish the last layer with more marinara sauce and top with mozzarella.

    Bake in the oven for 35-40 minutes (or for as long as your noodles require).

    **if you have excess “meat” mixture I placed the extra along the sides of the pan so there were no open gaps**

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    Hi, I'm Taisha!

    Taisha

    Welcome to You Eat Like a Rabbit. I'm a Registered Dietitian and created this space to help others feel inspired to live a more plant based lifestyle. I've been gluten free for over 5 years and it has changed my life.

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