Vegan Skillet Lasagna with Almond Ricotta
Ingredients
Almond Ricotta
-
2
cups
sliced or slivered almonds
-
½
cup
reserved soaking water
-
½
teaspoon
probiotic powder
-
1
tablespoon
olive oil
-
to taste
none
sea salt
-
1
clove
garlic (optional)
-
a big pinch
none
nutritional yeast (optional)
Spinach Walnut Pesto
-
½
cup
walnut halves
-
2
cloves
garlic
-
½
teaspoon
lemon zest
-
1
teaspoon
fresh lemon juice
-
2
cups
spinach (packed)
-
3
tablespoons
olive oil
-
to taste
none
sea salt and ground black pepper
Lasagna
-
1
tablespoon
olive oil
-
1
small
onion (small dice)
-
½
cup
carrot (small dice)
-
½
cup
zucchini (small dice)
-
⅓
cup
cooked French lentils
-
2
cloves
garlic
-
½
teaspoon
chili flakes
-
to taste
none
sea salt and ground black pepper
-
3
cups
tomato sauce
-
6
oz
oven-ready lasagna noodles
-
1
cup
almond ricotta
-
to taste
none
spinach walnut pesto
-
extra
none
spinach
Instructions
- Make the almond ricotta by blending soaked almonds with some of the soaking water until creamy, then fermenting with probiotic powder for at least 8 hours.
- Toast walnuts for the pesto, then blend with garlic, lemon zest, lemon juice, spinach, olive oil, salt, and pepper until chunky.
- In a skillet, heat olive oil and sauté onion, carrot, and zucchini until soft.
- Add lentils, garlic, chili flakes, salt, and pepper, cooking until fragrant.
- Stir in tomato sauce and bring to a simmer, then add broken lasagna noodles, ensuring they are submerged.
- Cover and simmer until noodles are tender, adding water if needed.
- Dollop almond ricotta and pesto on top, adding extra spinach if desired, then cover and cook for an additional 10 minutes.
- Serve hot with a drizzle of olive oil or pine nut parm.
Nutrition Facts (estimated)
Servings
4-6
Calories
300
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
400mg
Cholesterol
0mg
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