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Lighter than traditional lasagna, I feel so good serving this to my family. One of my favorite “go to” meals and always finished to the last bite.
favorite pasta sauce
Tinkyada brown rice lasagna noodles (available in local groceries and health food stores)
nutty ricotta cheese (see recipe below)
vegetables of your choice – fresh or frozen spinach, sautéed mushrooms, finely chopped peppers and/or zucchini (optional)
faux parmesan cheese (optional; see recipe below)
8 ounces (about 220 grams) of slivered or sliced almonds, cashews, or sunflower seeds
3/4 cup water
3 tablespoons Heaven & Earth Lemon Juice
2 teaspoons nutritional yeast
1/2 teaspoon salt or salt substitute
1 teaspoon Gefen Garlic Powder
1 teaspoon dried oregano, such as Gefen, or Italian seasoning blend
3/4 cup raw cashews, sliced or slivered almonds, or sunflower seeds (nut free option)
3 tablespoons nutritional yeast
1/4 to 1/2 teaspoon salt or salt substitute
1/2 teaspoon Gefen Garlic Powder
Line a nine- by 13-inch pan with good-quality parchment paper, such as Gefen Parchment Paper. Start with a layer of pasta sauce mixed with a couple of tablespoons of water. Then place a layer of brown rice noodles, a layer of sauce, a layer of the nutty ricotta (see recipe below), and optional vegetables. Repeat for three to four layers.
Optional: Sprinkle top with faux parmesan cheese (see recipe below).
Pour a little boiling water or extra sauce around the sides (not to cover the lasagna) and cover the pan tightly. Bake covered at 375 degrees Fahrenheit for about 45 minutes, and then uncovered for 15 minutes, depending on your oven.
Blend all ingredients in a high-speed blender or food processor. Begin with 1/2 cup water and add as needed. Adjust seasonings to taste.
Freeze leftovers or use to make two lasagnas and stick one in the freezer for next time.
Blend all ingredients in a high-speed blender or food processor until it becomes a fine crumb. Sprinkle on any “dairy” entree to up its flavor profile.
Photo by Rivka Braverman
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