Veggie and Pesto Lasagna
Prep time: 40 minutes
Cook time: 30 minutes
2 tbsp olive oil
8 ounces mushrooms, diced
1 small yellow onion, diced
1 carrot, chopped finely
1 small red bell pepper, chopped finely
1 stalk celery, chopped finely
1 cup organic baby spinach
1 jar marinara sauce, divided
10 lasagna noodles, cooked
4 slices of Field Roast brand Chao cheese slices (or other vegan mozzarella cheese)
Vegan cheddar or mozzarella to top lasagna
1 1/2 cups raw cashews, soaked
1/2 cup water
1 tablespoon apple cider vinegar (or regular vinegar)
4 tablespoons nutritional yeast
2 garlic cloves
1 cup fresh basil leaves
Chop all vegetables (except spinach) and sauté in 2 tbsp olive oil over medium heat. Add garlic and spinach and sauté for another couple minutes until spinach leaves have wilted. Pour all marinara sauce except for 1/3 cup into the veggie mixture and stir to combine. Remove from heat and set aside.
Prepare pesto ricotta by placing all ingredients in a blender and blending until smooth.
Preheat oven to 350F
Place leftover marinara (1/3 cup) in the bottom of a 9x9 baking pan. Top with 3-4 lasagna noodles, depending on the size of your pant. The noodles can overlap a bit. Dollop 1/3 of the pesto ricotta on the noodles and spread to edges of lasagna sheets. Place some of the veggie mixture on top next and spread to the edge of the pan. Layer with 4 slices of chao mozzarella cheese slices. Add another layer of noodles and top with pesto and then vegetable mixture. Repeat alternating layers. Sprinkle with vegan mozzarella or cheddar on top. Bake for 30 minutes or until edges are bubbling and noodles are soft.
*The cost of all my recipes will depend on the season and expense of produce at that time. I don't expect the cost to be any higher than the price I list above.