This vegan Lasagna Joël made is honestly the best I ever had in my life. It’s creamy, hearty, savoury and cheesy! The Almond Ricotta with Pesto gives the dish a fancy touch. Perfect for dinners when guests are invited!
- 2/3 cup slivered almonds
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1/2 tsp salt
- ¼ tsp garlic powder
- 1 batch of our pesto recipe
- 1 can (800 ml) diced tomatoes
- 4 tbsp tomato paste
- 1 yellow onion (chopped)
- 3 garlic cloves (chopped or pressed)
- 200 ml red wine
- 2 handfuls of pitted kalamata olives (optional)
- 1 small eggplant sliced into 1 cm thick circles
- Vegan cheese of your choice (we used Gusta swisso)
- Lasagna noodles
Let’s start with the ricotta and pesto! Make the pesto recipe (or buy some) and then clean your blender and add almonds, yeast, lemon juice, salt and garlic powder to it. Blend until there are no or a few almond chunks left. Combine the ricotta and pesto in a bowl and let sit in the fridge for now.
Now for the sauce, warm up a bit of oil in a pot over medium-heat and add onions and garlic. Let cook for 3-5 minutes until the onions become soft. Add in the wine and let cook for 2 more minutes before adding the rest of the ingredients. Bring the sauce to a boil and then lower the heat and simmer for 20 minutes.
Meanwhile, cook the noodles according to the package’s instructions 9if they even need to be cooked beforehand) and preheat the oven to 375F.
Now to assemble the lasagna, gather all your ingredients and get a 12” baking plate. Start by covering the bottom with noodles and then cover with one third of the ricotta and then 1/3 third of the sauce over it. Add half of the eggplants and repeat the exact same thing for the second layer. For the final layer, simply do the same thing (without eggplants) and cover with as much vegan cheese as you want!
Cover with aluminium foil and bake for 40 minutes and then broil it uncovered for 3 to 5 minutes. Save some for lunch if you can, it’s very good as leftovers!