Lighter than traditional lasagna, I feel so good serving this to my family. One of my favorite go to meals and always finished to the last bite.
Favorite pasta sauce
Tinkyada brown rice noodles (available in local groceries and health food stores)
Nutty ricotta cheese (see recipe below).*
Optional: vegetables of your choice - fresh or frozen spinach, sautéed mushrooms, finely chopped peppers and/or zucchinis
Optional: faux parmesan cheese
Line a 9x13 pan with good-quality parchment paper. Start with a layer of pasta sauce mixed with a couple of tablespoons of water. Then place a layer of brown rice noodles, a layer of sauce, a layer of the nutty ricotta, & optional vegetables. Repeat for 3-4 layers.
Optional: Sprinkle top with faux parmesan cheese.
Pour a little boiling water or extra sauce around the sides (not to cover the lasagna) and cover pan tightly. Bake covered at 375 F for about 45 mins, and then uncovered for 15 minutes, depending on your oven.
*Dairy Free Nutty Ricotta Cheese
8 oz. (about 220 grams) of slivered or sliced almonds, cashews, or sunflower seeds
¾ cup water
3 tablespoons lemon juice
2 teaspoons nutritional yeast
½ teaspoon salt or salt substitute
1 teaspoon garlic powder
1 teaspoon dried oregano or Italian seasoning blend
Blend all ingredients in a high-speed blender or food processor. Begin with a ½ cup water and add as needed. Adjust seasonings to taste.
Freeze leftovers or use to make 2 lasagnas and stick one in the freezer for next time.
Note: Make sure to blend really well so almonds are finely pureed and there are no crunchy bits. (Someone might get suspicious!) This is where the Vitamix really comes in handy!.
If you have any healthy, dairy free recipes you’d like to share, please PM me. Who can’t use a new good “go to”?
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