2/5/2024 0 Comments Cashew ricotta lasagnaUse half your batch here, as there will only be two layers of ricotta in the entire dish. Next, add a thick layer of cashew ricotta. I used just plain old lasagna noodles here, but feel free to use whole wheat or the “no bake” kind as well (these may just need a little less cook time). So we start by coating the bottom of the baking dish with tomato sauce and topping it with your first layer of lasagna noodles. The only other appliance you’ll need besides a baking dish and your oven is a high speed blender for the cashew ricotta. It’s lasagna - it’s supposed to be easy! So that’s exactly what I did. No homemade sauce (that’s just not for today folks). Last, I knew that I wanted my perfect lasagna to be completely ONE DISH. And cashew ricotta is (in my opinion) just as, if not even more, delicious! So BAM, now our lasagna is basically vegan. Mostly because I just never have traditional ricotta in the house, but I always have cashews on hand. Next, I knew I wanted to go with cashew ricotta over traditional ricotta. Layers of pasta intermingled with layers of thinly sliced zucchini and eggplant. If you’re going to eat a pasta dish, EAT PASTA! But I sure do love extra veggies IN my pasta. I’m definitely not one of those people who is into replacing pasta with veggies. YES.įirst off, I decided my ideal lasagna would be half pasta, half veggies. Out of nowhere! So, typical Liz, I decided to start experimenting with a lasagna recipe that would be more “our style”.Įnter: this Vegetarian Lasagna with Eggplant, Zucchini, and Cashew Ricotta. Just not our thing I guess.īut then one day I had a strange and sudden craving for it. I can’t even remember the last time I had a plate of your everyday, run of the mill, textbook lasagna. We are definitely not a “traditional lasagna” family. I know that sounds very odd - especially since this post is ENTIRELY about lasagna - but then again, this isn’t just any old lasagna.
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