Ingredients
For the Cashew Ricotta:
- 1 C raw cashews soaked overnight (or minimum 1-2 hours)
- 1/4 C water reserved from soaked cashews
- 1/2 lemon juiced
- 1 TB nutritional yeast
- 1 clove garlic quartered
For the Lasagne:
- 1/4 C chopped zucchini
- 1/4 C chopped eggplant
- 1/4 C chopped roasted red peppers
- 8 sheets Explore Cuisine Organic Green Lentil Lasagne
- 1 C marinara sauce
- Dried or fresh basil for garnish
Instructions
- Preheat oven to 350ºF.
- Prepare a pot of boiling water while preparing the cashew ricotta filling, then turn down to low heat to keep hot.
- To create the cashew ricotta, drain the cashews, reserving the water. Place cashews, lemon juice, nutritional yeast, and garlic into a food processor and pulse, creating coarse pieces. Slowly add the water 1-2 tablespoons at a time, and pulse. Continue adding water and pulsing until reaches the consistency of ricotta cheese.
- Mix the cashew ricotta with zucchini, eggplant, and roasted red peppers. Set aside.
- Place the lasagne sheets into the hot water for 2-3 minutes at a time, careful not to stick together. Using tongs to remove the lasagne sheets, run lasagne under cold water to prevent further cooking.
- Prepare the rollups one at a time by placing a lasagne sheet on a flat surface. Spoon 2TB filling on to the left 1/4 of the sheet, spreading filling the width of the sheet. Proceed to completely roll up the lasagne with the filling, placing seam side down into a pan lined with non-stick foil.
- Continue rolling all lasagne sheets with filling.
- Once all roll-ups have been placed in the pan, spoon marinara sauce on top and sprinkle with basil.
- Bake 15 minutes in the oven, and allow to cool 5 minutes before serving.
Notes
This recipe timing assumes cashews have already been soaked in advance.
To create a more traditional layered lasagne, spread filling on uncooked lasagne sheets in a pan. Cover with a lot of sauce to prevent the lasagne sheets from burning, and bake in 400ºF oven for 40-45 minutes.