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.
Recipe courtesy of Meatout Mondays
6 lasagna sheets
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 tablespoon lemon juice
1 tablespoon nutritional yeast
½ teaspoon sea salt
1 tablespoon olive oil (optional)