Prep time ...Clear your calendar
Ingredients:
Sauce:
1 package Love beets (original organic is what I use)
2 lbs steamed carrots
1-2 cups water for desired thickness of the sauce
1/4 cup Apple Cider Vinegar or Red Wine Vinegar OR Juice of a lemon
A handful of Italian Seasoning (2 tablespoons roughly ) or triple the amount of fresh herbs (basil, oregano, thyme, marjoram etc) More if you or less to your liking.
Optional 1-2 tablespoon of Maple Syrup to taste (I add it you don't have to)
Blend Ingredients slowly adding the water until you reach your desired thickness (blender/immersion blender)
Sauté cup of diced shallots (or 1 large onion...dealers choice...red works) in 1-3 tablespoons of olive oil then when translucent add 4-6 cloves minced/pressed garlic and sauté for a few more minutes. Do not let the garlic burn. Mushrooms are optional add a pack of them before the garlic if you wish. ie. diced white/baby bellas
Combine and stir all of the above into a sauce pan simmer 15-20 minutes and stir set to the side. Salt to Taste -
For the Ricotta:
Rinse out your blender then blend
3 Cups Soaked and Drained Raw Cashews (soaked overnight is best)
Juice of 1 Lemon or 1 tablespoon apple cider vinegar ( I prefer Lemon)
1 Cup Almond Milk
1 garlic clove, (variations: a bulb of roasted garlic, few cloves black garlic)
1 teaspoon onion powder
3 tablespoons Italian parsley
optional Black pepper to taste
Optional 1-2 tablespoons nutritional yeast
Slowly add the almond milk blend until it reaches the desired consistency,
Salt To Taste
Chill for a couple of hours in an airtight container for a a couple of hours.
For the Cheeses:
Shred and mix the following:
Vio life Parmesan
Miyoko's Mozzarella or Whole Foods 365 Plant-based Mozzarella or a mix of the two Mozzarellas Or use It Doesn't Taste Like Chicken's Cashew and Tapioca starch mozzarella version. Any of these Mozzarellas work fine.
Sprinkle this with the ricotta layers and to the top of the lasagna.
Optional: For a Meat substitute:
1 package Beyond Sausage "brats" any flavor your choice, cooked and chopped.
Mix with the sauce.
Other options would be TVP or Mushrooms or "crumbles" seasoned with the standard Italian sausage herbs and spices. Whatever you usually use for such dishes is fine.
Your choice of Lasagna Noodles. Boil/No Boil. Wheat or Lentil or Brown Rice.. .your call. My inner fat man likes to add Miyoko's butter and a pinch of salt to the boiling water instead of olive oil. For another layer of flavor.
Follow the typical directions on the package of noodles : layer of sauce on the bottom of the rectangular baking pan then noodle layer, then cheese layer then noodle layer then sauce layer...repeat repeat etc ending with sauce layer on top and generously sprinkled with the mozzarella and parmesan mix.
Cover with foil (shiny side down) then Bake at 400-420 depending on your oven for 50 minutes, then take off the foil and continue baking for more minutes. Remove from the oven and let cool for 20 minutes. Again follow the directions on your package of noodles. For exact time and temperature and pan size.
I always just eye my ingredients but this seems right. If you have extra ricotta or whatever then you got yourself a snack. There maybe potato starch in the cheeses that you choose. Potatoes are nightshade I'm not sure if anyone is sensitive to that stuff. This recipe is mostly about the sauce.
Ingredients:
Sauce:
1 package Love beets (original organic is what I use)
2 lbs steamed carrots
1-2 cups water for desired thickness of the sauce
1/4 cup Apple Cider Vinegar or Red Wine Vinegar OR Juice of a lemon
A handful of Italian Seasoning (2 tablespoons roughly ) or triple the amount of fresh herbs (basil, oregano, thyme, marjoram etc) More if you or less to your liking.
Optional 1-2 tablespoon of Maple Syrup to taste (I add it you don't have to)
Blend Ingredients slowly adding the water until you reach your desired thickness (blender/immersion blender)
Sauté cup of diced shallots (or 1 large onion...dealers choice...red works) in 1-3 tablespoons of olive oil then when translucent add 4-6 cloves minced/pressed garlic and sauté for a few more minutes. Do not let the garlic burn. Mushrooms are optional add a pack of them before the garlic if you wish. ie. diced white/baby bellas
Combine and stir all of the above into a sauce pan simmer 15-20 minutes and stir set to the side. Salt to Taste -
For the Ricotta:
Rinse out your blender then blend
3 Cups Soaked and Drained Raw Cashews (soaked overnight is best)
Juice of 1 Lemon or 1 tablespoon apple cider vinegar ( I prefer Lemon)
1 Cup Almond Milk
1 garlic clove, (variations: a bulb of roasted garlic, few cloves black garlic)
1 teaspoon onion powder
3 tablespoons Italian parsley
optional Black pepper to taste
Optional 1-2 tablespoons nutritional yeast
Slowly add the almond milk blend until it reaches the desired consistency,
Salt To Taste
Chill for a couple of hours in an airtight container for a a couple of hours.
For the Cheeses:
Shred and mix the following:
Vio life Parmesan
Miyoko's Mozzarella or Whole Foods 365 Plant-based Mozzarella or a mix of the two Mozzarellas Or use It Doesn't Taste Like Chicken's Cashew and Tapioca starch mozzarella version. Any of these Mozzarellas work fine.
Sprinkle this with the ricotta layers and to the top of the lasagna.
Optional: For a Meat substitute:
1 package Beyond Sausage "brats" any flavor your choice, cooked and chopped.
Mix with the sauce.
Other options would be TVP or Mushrooms or "crumbles" seasoned with the standard Italian sausage herbs and spices. Whatever you usually use for such dishes is fine.
Your choice of Lasagna Noodles. Boil/No Boil. Wheat or Lentil or Brown Rice.. .your call. My inner fat man likes to add Miyoko's butter and a pinch of salt to the boiling water instead of olive oil. For another layer of flavor.
Follow the typical directions on the package of noodles : layer of sauce on the bottom of the rectangular baking pan then noodle layer, then cheese layer then noodle layer then sauce layer...repeat repeat etc ending with sauce layer on top and generously sprinkled with the mozzarella and parmesan mix.
Cover with foil (shiny side down) then Bake at 400-420 depending on your oven for 50 minutes, then take off the foil and continue baking for more minutes. Remove from the oven and let cool for 20 minutes. Again follow the directions on your package of noodles. For exact time and temperature and pan size.
I always just eye my ingredients but this seems right. If you have extra ricotta or whatever then you got yourself a snack. There maybe potato starch in the cheeses that you choose. Potatoes are nightshade I'm not sure if anyone is sensitive to that stuff. This recipe is mostly about the sauce.
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