Herbed Vegan Pesto Lasagna with Dill Cashew Ricotta,Cashew Mozzarella, and Vegetables (Gluten-free, Soy-free, SOS free)

August 30, 2017

 

 

This vegan, gluten-free, and SOS free pesto lasagna is as good as it looks. It's layered with brown rice lasagna, zesty pesto, cashew dill ricotta, roasted and herbed vegetables, and mozzarella. I utilized freshly trimmed basil and herbs from the garden in which worked perfectly in this dish, in particular the rosemary compliments the mozzarella by bringing out the mild flavor and creamy texture.

 This dish serves 4 - 6 people, and takes one and half hours to prepare and bake. 

 

 

Pesto lasagna is a sophisticated twist to your typical marinara lasagna. The the herbs really bring out the mild flavors of the mozzarella whilst complimenting the herbed vegetables and ricotta. This dish is sure to satiate!

 

Ingredients

 

280g brown rice lasagna noodles

 

Roasted Vegetables

1/2 cup of water (replace oil)

3 cloves of garlic chopped finely

1 eggplant cubed

2 onions cubed

zucchini cubed
2 portobello mushrooms chopped finely 

1 tablespoons of oregano

4 tablespoons of tarragon

2 teaspoons pepper

2 teaspoons of pre de Provence

6 tablespoons of coconut aminos

Pesto

8 cups of Basil

1 cup of pine nuts

4 cloves of chopped garlic

6 Tbsp Nutritional Yeast

3 Tbsp Lemon Juice

Cashew Dill Ricotta

3 cups of raw cashews

3/4 cup of hot water

6 tablespoons of lemon juice

2 tablespoons of dill

3/4 cup of nutritional yeast

1 teaspoon pepper

3 tablespoons of mustard

2 teaspoons of tapioca starch

Dairy-free Mozzarella

1/4 cup raw cashews

1 cup of hot water

2 tablespoons + 2 teaspoon of tapioca starch

1 clove of garlic chopped

1 tablespoon of lemon juice

2 tablespoons of nutritional yeast 

Topping

2 tablespoons of rosemary

2 tablespoons of pre de Provence

1 teaspoons of pepper

Preparation

To make things efficient you may prepare and blend the ricotta and pesto the day before to make the assembly of the lasagna easier.

 

Preheat oven at 425°F, and prepare lasagna noodles as directed on the package. Set cooked noodles in water until assembly.

 

​Roasted Vegetables

  1. Chop garlic, onions, zucchini and portobello mushrooms as directed. Place skillet on medium heat and brown garlic.

  2. Add onions with a splash of water. As the onions and garlic begin to caramelize, toss the rest of the vegetables into the skillet and top with 3 tablespoons of coconut aminos. Cover and stir often, when vegetables tenderize finish with more coconut aminos and pepper and continue to cook.

  3. Add more water and increase to medium high heat to let vegetables gain texture.

  4. Remove from heat and toss remaining herbs into skillet, distribute evenly. Set roasted vegetables aside until assembly. 

Pesto

Combine all ingredients into blender, and blend for one minute. Set pesto aside until assembly.

Dairy-free Mozzarella 

  1. Combine ingredients into blender, and blend for one minute. Texture should be runny.

  2. Pour contents into a small skillet on medium high heat, stir constantly.

  3. Once it begins to curdle reduce heat to medium low and continue to stir until it is thick and sticky which should be about 2 - 3 minutes. Remove from heat.

Assembly of Lasagna

  1. Layer 3 strips of lasagna noodles on the pan, spread a thin, rough layer of pesto onto the noodles. Spread 1/2 of the roasted vegetables, and top with some ricotta.

  2. Repeat step one. For the final layer, additional to 3 noddles line edges with extra pieces and/or ones that have fallen a part. Spread remaining pesto, ricotta, and finish with mozzarella and herbs sprinkled over entire lasagna. Bake lasagna for 35 minutes or until mozzarella is bubbling.

  3. Increase heat to broil and allow lasagna to brown and bubble more for 5 - 10 minutes. 

  4. Remove and allow lasagna to cool for 10 minutes before serving. 

ENJOY!

 

 

 

 

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