Spring Vegetable Lasagna
Ingredients
  • CASHEW-BASIL RICOTTA
  • 2cloves garlic, peeled
  • 1½cups raw cashews, soaked in water overnight, drained
  • ¾ teaspoon sea salt
  • 2tablespoons fresh lemon juice
  • ½cup packed fresh basil leaves (one 2 /3-ounce package)
  • 1(14-ounce) package firm (not silken) tofu, drained
  • ¼cup nutritional yeast flakes
  • 1pound grated vegan mozzarella cheese, such as Go Veggie! Mozzarella
LASAGNA
  • 1pound asparagus, cut into 1-inch lengths
  • 4 cups small broccoli florets
  • 3 tablespoons extra-virgin olive oil, divided
  • 3 large cloves garlic, minced
  • 10 cremini or button mushrooms (about 9 ounces), thinly sliced
  • 2 large roasted and peeled red bell peppers, cut into 1x½-inch slices
  • 2(10-ounce) boxes frozen chopped spinach, thawed
  • 1bunch scallions, thinly sliced (white and green parts)
  • 1½teaspoons sea salt, or to taste
  • ½teaspoon freshly ground black pepper, or to taste
  • 1/8 teaspoon cayenne pepper
  • ¾pound no-boil lasagna noodles
Instructions
  1. To make ricotta: Process garlic in a food processor until minced. Add remaining ricotta ingredients except mozzarella and process until smooth, scraping down sides as needed. Remove to a bowl. Set aside ½ cup mozzarella and stir remainder into ricotta. Set aside.
  2. Bring a large pot of water to a boil and add asparagus and broccoli. Cook until just tender, 3–4 minutes. Drain in a colander and quickly refresh under cold water; spread on a towel to dry.
  3. Heat 2 tablespoons olive oil in a large, deep pot over medium heat. Add garlic, stirring to prevent sticking. As soon as garlic is fragrant (1 minute), add mushrooms and stir to coat; sauté until browned and most liquid has evaporated, about 12 minutes. Add sliced red bell pepper and stir for about 1 minute. Remove from heat.
  4. Squeeze spinach in a colander; mix into mushroom mixture, along with asparagus, broccoli, scallions, salt, pepper, and cayenne.
  5. Preheat oven to 375˚. Spread remaining oil in a deep 9×13-inch baking dish. Cover pan bottom with noodles, overlapping slightly. Spread with one-third of spinach mixture, cover with one-third of ricotta, and cover with another layer of noodles. Repeat layers, pressing down slightly. Cover final noodle layer with remaining ricotta and spinach mixture. Sprinkle with reserved mozzarella.
  6. Cover tightly with foil and bake for about 45 minutes. Uncover, increase heat to 400˚, and cook 8–10 minutes to brown slightly. Let sit at least 5 minutes before serving.
Recipe Notes
Nutrition Facts
Spring Vegetable Lasagna
Amount Per Serving
Calories 433 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g
Monounsaturated Fat 8g
Sodium 963mg 40%
Total Carbohydrates 55g 18%
Dietary Fiber 7g 28%
Protein 18g 36%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 433 cal, 14g fat (8g mono, 3g poly, 2g sat), 0mg chol, 18g protein, 55g carb, 7g fiber, 963mg sodium 

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