VEGAN LASAGNA Recipe
vegan almond ricotta, spinach, beyond bolo, sugo pomodoro
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Ingredients
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Lasagna Ingredients
Method
Preparation Directions
Prepare the Almond Ricotta
In a food processor, combine almond flour, nutritional yeast, salt, and a splash of olive oil. Blend until creamy and set aside.
Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until onion is translucent. Add Beyond Meat and cook until browned.
Add Spinach
Stir in fresh spinach and cook until wilted. Season with salt, black pepper, basil, and oregano.
Assemble the Lasagna
In a baking dish, spread 1 cup of sugo pomodoro on the bottom. Layer 4 lasagna noodles, half of the almond ricotta, half of the spinach mixture, and 1 cup of sugo. Repeat the layers and top with remaining noodles and sugo.
Bake the Lasagna
Cover the baking dish with aluminum foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove foil and bake for an additional 15 minutes until the top is slightly golden.
Cool and Serve
Let the lasagna cool for 10 minutes before slicing. Serve warm and enjoy!
