Recipe

Lemon Pignoli Ricotta Spinach Lasagna
Main Course  Vegan  Pasta  American  
Ingredients
12 homemade or store bought GF lasagna noodles
1 cup Pasta Sauce
1 cup (or to taste) frozen spinach leaves, defrosted and patted dry

“Ricotta”
1 cup raw pignoli nuts, soaked in water for at least 1 hour
1 tablespoon lemon juice
1 tablespoons nutritional yeast
1/2 teaspoon sea salt

Directions
Preheat oven to 375.

Boil lasagna noodles until al dente. Prepare ingredients.
For “Ricotta”
Blend ingredients and use in recipe as substitute for ricotta. It can sit overnight in the refrigerator to good effect. When ready to use, add water until it achieves a ricotta texture.

Assemble lasagna in layers of pasta sauce, pasta, “ricotta”, and some spinach. Repeat. End with ricotta.

Bake for 30 minutes or until “ricotta” is slightly brown and bubbly.

Notes
I used homemade bean flour lasagna noodles a la Bette Hagman, but I think a more neutral, egg free lasagna would be better- try white rice/tapioca starch.

This satisfies any cheese craving, with none of the cheese or soy for those who are dairy and/or soy intolerant. It is also really yummy!

Rating:  8

Original Source:  Inspired by Raw Food, Real World by Matthew Kenney and Sarma Melngailis

Recipe ID:  1066 		Added:  April 28, 2007

Last Modified:  May 2, 2007