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**