Pine Nut Spinach Lasagne
Here’s a creative substitute for ricotta in this recipe: a pine nut* based “cheese” that’s nutritious, delicious, and free of dairy, soy, and cholesterol. Just boil the pasta, layer it with tomato sauce (your own or from a jar), spinach, and pine nut ricotta. The verdict? Probably the “cheesiest” dairy-free, soy-free lasagna ever. Plate-licking good!
*Pine nuts could be supplemented with a mixture of cashews and almonds.
- 12 lasagna noodles
- 1 cup pasta sauce
- 1 cup frozen spinach leaves, defrosted & patted dry
- 1 cup raw pignoli (pine) nuts, soaked in water for 1 hour
- 1 Tbs. lemon juice
- 1 Tbs. nutritional yeast
- ½ tsp. sea salt
- 1 Tbs. olive oil (optional)
- Boil lasagna noodles until al dente.
- Make the “ricotta” by blending pignoli nuts, lemon juice, nutritional yeast, salt, and oil (if desired). Note: You can make this ahead of time; it can sit overnight in the refrigerator.
- When ready to use, add water or oil until it achieves your desired texture.
- Assemble lasagna in layers of pasta sauce, pasta, “ricotta”, and some spinach; repeat; end with “ricotta.”
- Bake for 30 minutes at 375 F or until the top is slightly brown and bubbly.
Recipe courtesy of Meatout Mondays