Green Pesto & Veggie Lasagna Recipe

Green Pesto & Veggie Lasagna

Cook time: 1-1.5 hours
Serves: 2-3 people

Ingredients

6 uncooked lasagna noodles
8 oz mushrooms, sliced
8 oz broccoli, cut into small florets
2 tsp olive oil, divided
8 oz tomato sauce
1 cup shredded non-dairy mozzarella

For the Moringa Pesto:
3 cups basil leaves, packed
1 tbsp nutritional yeast
2 tbsp moringa powder
1 clove garlic
1/2 tsp salt
1/2 cup olive oil
1 tbsp lemon juice
1/4 cup water

For the Cashew Ricotta:
Note: you can also substitute with regular dairy ricotta if you prefer
3.75 oz cashews, soaked overnight & drained (3/4 cup)
2 tbsp water 
1 tbsp distilled white vinegar 
1/4 tsp salt
Black pepper, to taste

Directions

1. To make the moringa pesto, combine ingredients in a food processor or blender and process until smooth.

2. To make the ricotta, combine all of the ingredients in a food processor or blender and process until mostly smooth. Set aside.

3. In a large skillet, sauté the mushrooms with 1 tsp olive oil until they’re golden brown. Remove from skillet, and add another 1 tsp oil, and add in the broccoli florets and sauté until tender, about 5-6 minutes. Set aside. 

4. Cook the pasta according to package directions (you can undercook the noodles slightly since we’ll be baking them as well).

5. Preheat oven to 375 degrees Farenheit.

6. In the bottom of a loaf pan or small baking dish, place half of your tomato sauce, followed by half of the veggie mixture, and two noodles. Top the noodles with half of the pesto and half of the mozzarella. Add another two noodles, and then top noodles with the whole ricotta mixture. Top with the rest of the veggies, and two noodles. Top with the remaining tomato sauce and mozzarella sprinkled on top. 

7. Bake, covered in foil, for about 40-45 minutes, then remove the foil and bake for another 10-15 minutes, or until golden brown on top. 

8. Let sit for at least 10 minutes before cutting into it.