Health By Al

Before I became Vegan, one of our go to meals was a skillet lasagna made on the stovetop. It was so simple and we would make it once a week. I forgot about it until recently and realized I can totally make a Vegan version! I tested it out several times and it was a winner! I’m happy to share it with you!

Ingredients: Serves 4-6

• drizzle of olive oil
• 1 red onion, chopped
• 2-3 vegetables, chopped (I like zucchini, carrot, or mushrooms)
• 4 cloves garlic, minced
• 2 large handfuls of spinach
• 1 teaspoon oregano
• 1/2 teaspoon sea salt 
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2 cans diced tomatoes
• 2 cans tomato sauce
• 10 no boil lasagna noodles

Vegan Ricotta

• 1 & 1/2 cups raw cashews
• 1/2 cup warm water 
• Juice from 1 lemon
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 3 Tablespoons nutritional yeast

Directions:

1. Heat the olive oil in a large pan on the stove over medium heat. Add the onion and cook until browned (usually 8-10 minutes), stirring occasionally. If it starts to stick, add a few Tablespoons of water.
2. Add the vegetables and cook an additional 5-7 minutes. Add the garlic, spinach, and spices and cook for 1-2 minutes more.
3. While the vegetables cook, make the vegan ricotta by adding all the ingredients for it into a high speed blender (like a Vitamix) and blend until smooth. Set aside.
4. Add the tomatoes and tomato sauce to the pan. Break the noodles into thirds and stick them into the sauce, spreading them out so they don’t all stick together.
5. Bring the sauce to a boil and then immediately down to a simmer. Scoop the vegan ricotta in clumps onto the mixture. Cover the pan with a lid and allow it to simmer until the noodles are cooked through (25-35 minutes). Taste test the noodles to see when they’re done.
6. To serve, make sure each serving has a scoop of ricotta and enjoy!