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Vegan Unripe Spelt Lasagna with Cashew-Spinach Ricotta
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Vegan Lasagna with Cashew-Basil Ricotta

Vegan Unripe Spelt Lasagna with Cashew-Spinach Ricotta - Super "cheesy" and yummy but healthy at the same time! :-)
Course Entrées
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 3 people
Author Sina

Ingredients

Unripe Spelt Lasagna

  • 1 cup unripe spelt grains (kibbled) if you can't find kibbled unripe spelt just use whole spelt grains and throw them into your blender for a few seconds
  • 8-10 whole wheat lasagna sheets
  • 1 carrot
  • 3 stalks celery
  • 1 onion
  • 2 garlic cloves, minced
  • 1 zucchini
  • 4 mushrooms
  • 4 tablespoons tomato paste
  • 1 can (14.5 oz) diced tomatoes
  • 1/2 cup red wine
  • 2 tablespoons soy sauce
  • 1 teaspoon oregano
  • 1/2 cup vegetable broth
  • 2 tablespoons olive oil
  • Some vegan cheese to sprinkle on top Daiya or another brand of your choice

Cashew-Spinach Ricotta

  • 1/2 block firm tofu (7 oz)
  • 1/2 cup fresh spinach or basil leaves
  • 1/4 cup oat milk or other plant-based milk (it should be unsweetened)
  • 1 tablespoon white wine vinegar

Instructions

  • Cook the unripe spelt according to the instructions on the package.
  • Chop the vegetables into small pieces.
  • Peel and chop the onion.
  • In a large skillet, heat the olive oil over medium heat. Then add the onion and garlic and sauté for a few minutes, until the onion is translucent.
  • Add the vegetables and fry for another 2-3 minutes.
  • Stir in the cooked unripe spelt and the tomate paste and sauté for 3 minutes.
  • Deglaze with red wine. Reduce the heat and simmer for a minute. Then add the diced tomatoes and the vegetable broth and simmer for another 10 minutes. Season the sauce with salt, pepper, oregano, and soy sauce.
  • Meanwhile, make the cashew-spinach ricotta. In a blender, combine the cashews, tofu, spinach, white wine vinegar, and oatmilk and blend until smooth, adding another splash of oatmilk if needed.
  • Add a cup of the veggie-tomate sauce at the bottom of your casserole dish. Then add a layer of lasagna sheets, tomato sauce, and spinach ricotta. Continue with another layer of sauce, noodles and spinach ricotta. Put the rest of the veggie-tomate sauce on top and sprinkle with some vegan cheese (Daiya or the brand of your choice).
  • Bake at 350 F (180 C) for 34-40 minutes.