Prep Time: 60 minutes - Cook Time: 80 minutes - Total Time: 2 hours 20 minutes - Yield: 12-15 servings
Ingredients RICOTTA 2 batches of my Vegan Cashew Ricotta (without the basil) 4 oz. spinach ONIONS 1 Tbsp. olive oil 1 and 1/2 sweet onions, sliced thin salt + pepper SAUCE 1 Tbsp. olive oil 1/2 sweet onion, chopped 4 cloves garlic, minced 2 cups low-sodium vegetable broth 2 15-oz. cans pumpkin puree 1/2 tsp. red pepper flakes pinch freshly ground nutmeg salt + pepper 1 cup green lentils, cooked MUSHROOMS 2 Tbsp. olive oil 24 oz. baby bellas, sliced 8 sprigs fresh thyme 3 cloves garlic, minced salt + pepper
PEPPERS 1 jar DeLallo Roasted Red Peppers with Garlic NOODLES 1 box DeLallo No-Boil Organic Whole Wheat Lasagna Noodles TOPPING 2 Tbsp. olive oil 1 container (.75oz) sage, leaves removed 3/4 cup roasted, salted pumpkin seeds salt
Instructions • RICOTTA: Make your vegan ricotta first, once it’s made, bring a small pot of water to a boil. Have a bowl of ice water standing by. Add your spinach and boil for 20 seconds, then remove the spinach with a slotted spoon and place it straight into your ice water. • Once the blanched spinach is cool, remove it from the ice water and squeeze out any excess moisture. Add it to your vegan ricotta and set aside.
NM Vegan |21 NM Vegan | 37
