Lasagna, Plant Based

Going plant base was hard. But as with any new diet, the motivation was there along with the excitement of what might be the end result. We all desire weight loss but I also had a long list of medical things that were looming in the future for me that I wanted to turn around. Strokes run in my family and there were indicators of pre diabetes, rosaesa, leg cramps, sleep and private issues. I wanted to be healthy.

My first months of plant base diet (no salt, no oil) was very simple…potatoes, potatoes and more potatoes. Soup made with vegetables and potatoes, boiled beans and potatoes and salads with balsamic vinegar for dressing with every meal. Oatmeal for breakfast but no fruit. The purpose was to make food boring! The weight came off very fast and my medical issues quickly went away. Blood pressure, triglycerides and resting heart rate dropped right from the beginning. I was thrilled.

But now comes the hard part, finding recipes to replace our favorites that were not good for me. I needed 4 or 5 everyday recipes and a few recipes for entertaining guests. Typically this phase is called “maintenance” and it is the point when you gain back the weight because your mind says “you’re thin, let’s party!” Nope, you have just transitioned to phase two…time to revamp your favorites.

This is when Lasagna happened. I love pasta, husband only tolerates it but that’s ok. I am putting this lasagna recipe under “entertaining guests”. We will only eat it occasionally. It does freeze well so I cut the lasagna in 2 serving potions and wrap it up for the freezer. When I need some comfort food, the lasagna is ready at a moments notice after a quick thaw.

This recipe comes from “Nora Cooks”. She is one of my favorite bloggers. Fantastic recipe, Nora!

Plant Based Lasagna

Sauce:

1 cup red lentles cook in 3 cups water for 20 minutes, drain

1 jar spaghetti sauce

Mix cooked lentils and sauce together and set aside.

Cashew Tofu Ricotta

1 cup raw cashews, processed fine

1 pkg firm tofu, pressed

1/2 cup nutritional yeast

3 Tablespoons fresh lemon juice

1 tsp Lite Salt

1 tsp dry basil

1 tsp dry oregano

1/2 tsp garlic powder

Pulse all ingredients until well combined and pretty smooth. Set aside.

Vegan Mozzarella Cheese

1/2 cup cashews, soaked 10 minutes in hot water

1/3 cup water

1 Tablespoon fresh lemon juice

1 Tablespoon apple cider vinegar

1/2 tsp Lite Salt

4 Tablespoon tapioca starch…or cornstarch

Put all ingredients in the blender and blend until smooth. Heat the mixture in a saucepan over medium heat until it has thickened. Set aside.

Additional ingredients needed for assembly

1 jar spaghetti sauce ( lowest fat and sodium I can find)

1 pkg of frozen chopped spinach (sqweezed dry) or a bag of fresh baby. .

spinach

15 dry lasagna noodles (not plant based but I use it occasionally)

Shredded vegan cheese of your choice, optional

Assembly

In a lasagna pan or deep 9 x 13 sprayed with a little bit of oil, add 1 cup of spaghetti sauce in the bottom of the pan. Spread evenly in the bottom. Begin layers as follows:

5 dry lasagna noodles

1/2 of the tofu ricotta filling

1/2 spinach

1/2 of the lentil sauce

1/2 Mozzarella cheese, spreading the best you can

5 lasagna noodles

Rest of the tofu ricotta filling

Rest of the spinach

Rest of lentil sauce

Rest of Mozzarella cheese

5 noodles

Top with rest of spaghetti sauce

Top with foil. Bake 1 hour at 350 degrees. Remove foil top and sprinkle lightly with vegan cheese and bake until melted on top.