Veggie Lasagna with Vegan Ricotta Made with JOI

Dec 18, 2020| By JOI team

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Dec 18, 2020| By JOI team

Veggie Lasagna with Vegan Ricotta Made with JOI

vegan lasagna

Is there really a better feeling than digging into a perfectly layered lasagna? Creamy, saucy, vegetable filled lasagna is what’s on the menu today! It’s a great way to serve up some Italian cuisine with a dairy-free twist.

vegan lasagna with vegan ricotta

By making our own vegan ricotta using JOI we are able to create that layer of “cheese” that is most necessary for the perfect lasagna. In between that we have slices of tender zucchini and perfectly cooked lasagna sheets. Other veggies that are incorporated are diced red peppers and mushrooms!

vegan lasagna

Use your favorite tomato sauce and a little bit of fresh basil to bring all the layers together. Serve with your favorite salad and a good slice of crusty bread and enJOI!

Veggie Lasagna with Vegan Ricotta Made with JOI

Rated 5.0 stars by 1 users

Prep Time

15 minutes

Cook Time

25 minutes

Is there really a better feeling than digging into a perfectly layered lasagna? Creamy, saucy, vegetable filled lasagna is what’s on the menu today! It’s a great way to serve up some Italian cuisine with a dairy-free twist.

Author

JOI Team

Ingredients

LASAGNA

6 sheets of cooked lasagna noodles
1 yellow zucchini, thinly sliced
1 green zucchini, thinly sliced
2 cups mushrooms, chopped
2 cups vegan ricotta (recipe below!)
2 cups chopped spinach
3 cups marinara sauce
Fresh basil for garnish
2 Tbsp olive oil

CREAMY RICOTTA

1 cup JOI cashew or almond concentrate
¾ cup water
1 Tablespoon lemon juice
2 garlic cloves
2 teaspoon salt
1 teaspoon pepper
1 Tablespoon nutritional yeast

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Directions

Preheat the oven to 375 degrees F.
First, make the “ricotta”. In a food processor add all ricotta ingredients and blend for 30 seconds. Season with extra salt or pepper to taste.
In a 6x8” baking dish, spread about half of the marinara sauce (on the bottom of the dish), then on top layer 3 lasagna noodles. Next, top the noodles with a layer of ricotta (use about half), followed by a layer of the vegetables (spinach, mushrooms, and sliced zucchinis), using about half of the veggies. Sprinkle the vegetables with salt and pepper.
Repeat the layering 1 more time, beginning with the remaining ingredients: first the marinara sauce, followed by the noodles, then the ricotta, and ending with layers of vegetables, topped with the zucchini.
Drizzle the top layer with olive oil and sprinkle with salt and pepper.
Bake at 375 degrees F for 20 minutes. Enjoy!

4 comments

For the ricotta can I use your Organic Oat Milk instead of the Almond/Cashew plant base?

Joni February 2, 2023
What can you sub for nutritional yeast?

Also other recipes have bananas. I am allergic to bananas. What can be substituted for that?

Linda January 13, 2023
What can you sub for nutritional yeast?

Also other recipes have bananas. I am allergic to bananas. What can be substituted for that?

Linda January 13, 2023
What can you sub for nutritional yeast?

Also other recipes have bananas. I am allergic to bananas. What can be substituted for that?

Linda January 13, 2023

Ok, we did it. We compiled the ultimate guide to plant-based milks. From almond to cashew to oat, rice and soy, we cover it all. From the grocery store items to homemade in your kitchen. This guide provides everything you want (and need) to know about plant-based milks (Editors note: there may be some shameless plugs about JOI too :)