Easy Whole Foods meat free Lasagna

Easy Whole Foods meat free Lasagna

Easy Whole Foods meat free Lasagna
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Be BRAVE take a walk on the wild side and try out a few meals a week meat free, with this delicious Lasagne. Freezer friendly, Lunch time delight!

Ingredients

  • VEGAN RICOTTA
  • • 3 cups raw macadamia nuts or soaked blanched almonds* (or 1 450/500g block extra firm tofu*, drained and pressed dry for 10 minutes)
  • • 2 Tbsp nutritional yeast
  • • 1/2 cup fresh basil (finely chopped)
  • • 2 tsp dried oregano
  • • 1 medium lemon, juiced (~2 Tbsp or 30 ml)
  • • 1 Tbsp extra virgin olive oil (optional // for flavor + richness)
  • • 1 tsp sea salt + pinch black pepper
  • • 1/2 cup water (plus more as needed // reduce if using tofu as it requires less)
  • THE REST
  • • 1 28-ounce jar favourite tomato or marinara sauce (I make my own and freezer in bulk for these type of recipes)
  • • 3 medium zucchini squash thinly sliced (or sub eggplant)

Instructions

  1. 1. Preheat oven to 180 C.
  2. 2. Add macadamia or walnuts to a food processor or blender and mix to combine, scraping down sides as needed. You're looking for a fine meal.
  3. 3. Add remaining ingredients: Nutritional yeast, fresh basil, oregano, lemon juice, olive oil (optional), salt, pepper, water. You are looking for a well-puréed mixture/paste.
  4. 4. Taste and adjust seasonings as needed, adding more salt and pepper for flavour, nutritional yeast for cheesiness, and lemon juice for brightness.
  5. 5. Pour about 1 cup tomato or marinara sauce into a 9x13-inch (or similar size) baking dish and line with thinly sliced zucchini.
  6. 6. Scoop small spoonful’s amounts of ricotta mixture over the zucchini and gently spread into a thin layer. Spread on a layer of tomato or marinara sauce and then top with more zucchini slices. Continue until all filling and zucchini are used up. The top two layers should be zucchini and then sauce. If using Sprinkle on vegan parmesan cheese (optional), and then cover with foil.
  7. 7. Bake covered for 45 minutes, then remove foil and bake for 15 minutes more. The zucchini should be very easily pierced when cut with a knife. Let cool for 10-15 minutes before serving.
  8. 8. Serve immediately with fresh basil and a BIG side salad. Leftovers keep for 2-3 days in the refrigerator, or in the freezer up to 1 month.

Notes

*If subbing blanched almonds, soak in cold water overnight (or 6 hours), or in very hot water 1 hour. Then drain thoroughly and proceed with recipe as written. *If subbing tofu, make sure it's firm (not silken). Adjust seasonings as needed as the tofu requires a little bit more nutritional yeast, salt and basil.

 
 

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