Sweet Potato, Spinach Pesto Lasagna

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To make this recipe you need cashew ricotta cheese. I usually make my cashew ricotta the night before and refrigerate. Refrigeration helps the flavors develop and the consistency to be more like a standard ricotta. 

CASHEW RICOTTA

  • 1 16-oz bag of raw cashews, strained (soaked for 4-6 hours, or overnight)

  • 2 garlic cloves

  • 1/2 cup nutritional yeast

  • 1 teaspoon onion powder

  • 1 lemon, juiced

  • 1.5 teaspoon salt and pepper to taste (I find it has better flavor with more salt, as cashews have a slight sweet flavor)

  • Pinch nutmeg

  • 1.5 cup warm water

Place all ingredients EXECPT WATER in a food processor. Once mix turns into a thick paste, slowly add water 1/2 cup at a time until you reach a smooth ricotta cheese consistency.

LASAGNA 

  • 2-3 large sweet potatoes

  • 2-3 tablespoon oil (grape seed, avocado, or coconut) for drizzling

  • 2 tablespoon Italian seasoning

  • Salt and pepper to taste

  • 1-12 oz box of lasagna noodles

  • 3 cups shredded vegan mozzerella

  • 1 recipe of spinach pesto (recipe found on my Chef's Tip tab)

Preheat Oven to 400°F; on stove, place large pot of water on high heat and add salt

Slice sweet potatoes at an angle in thin 1/4 inch slices. Place sweet potatoes on a sheet pan and drizzle with oil, salt, pepper, and Italian seasoning. Roast in oven for 20-25 minutes. Let cool. Leave oven on and reduce heat to 375°.

Place lasagna noodles in boiling water and partially cook for 8-10 minutes. DO NOT OVERCOOK. *(See Chef's note below). Rinse with cool water and lay on a flat surface or sprayed sheet pan. 

NOW LET'S ASSEMBLE! Divide cashew ricotta into two parts. This recipe yields 2 layers of each. In a large lasagna or baking dish spray lightly with oil. Layer noodles, then lay an even layer of sweet potatoes. Now spread 1/2 of your cashew ricotta and smooth it out to reach all corners. Next spread about 1-1.5 cups of spinach pesto over ricotta; try not to move the spinach pesto around too much as you do not want to mix it into the ricotta. Sprinkle a generous layer of mozzarella. REPEAT layers and finish with a generous portion of mozzarella cheese. Bake for 30 minutes until cheese is bubbly and slightly golden on top. Remove from oven and let cool for 15-20 minutes before cutting.

*CHEF'S NOTE: The secret to a great lasagna is not overcooking the noodles or any vegetables. Keep in mind noodles and veggies will be in the oven for an additional 30 minutes.

 

 

 

 

 

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Charity Morgan