{"id":4988,"date":"2021-02-21T19:34:38","date_gmt":"2021-02-21T19:34:38","guid":{"rendered":"https:\/\/www.happybellyhealth.com\/?p=4988"},"modified":"2024-09-09T19:05:43","modified_gmt":"2024-09-09T19:05:43","slug":"lasagna-with-cashew-ricotta-dairy-gluten-free","status":"publish","type":"post","link":"https:\/\/www.happybellyhealth.com\/hbh-staging\/lasagna-with-cashew-ricotta-dairy-gluten-free\/","title":{"rendered":"Lasagna With Cashew “Ricotta” (Dairy & Gluten-Free)"},"content":{"rendered":"\t\t
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  1. Preheat oven to 350.<\/li>\n\n
  2. Make meat sauce: Preheat a large skillet over medium-high. Add enough oil to lightly coat the bottom and let heat. Add the minced onion and saute until translucent, adding a large 3 finger pinch of salt as it cooks. Add the garlic and cook for 30 seconds, until fragrant. Add the meat and cook until cooked through, breaking up with a wooden spoon. Add \u2153 of the jar of marinara (about 1 cup) and simmer for 10-15 minutes<\/li>\n\n
  3. Cook the noodles: While the sauce simmers, cook lasagna noodles per the directions by bringing a large pot of salted water to boil and cook until al dente. Drain, and toss with a splash of olive oil to prevent sticking until ready to use.\u00a0<\/li>\n\n
  4. Make the cheese sauce: First, make the cashew cheese by draining the soaked cashews and rinsing. Place in the food processor and blend with the lemon juice and salt until smooth. Adding water 1 Tbs. at a time as needed until you get a texture similar to ricotta. Taste to see if more salt is needed. Second, make the aquafaba by draining a can of chickpeas and saving the liquid. Place this liquid in a bowl and use an electric hand mixer to blend until white and frothy. Continue to blend until soft peaks form when the mixer is lifted up\u00a0 (about 3 min on high). Fold 1 cup of the aquafaba with the cashew cheese gently by hand. Set this aside.\u00a0<\/li>\n\n
  5. Defrost the spinach by placing it in a strainer and running under hot water. Use your hands to squeeze out all the excess water until spinach is completely dry (will look like only about 1 cup).\u00a0<\/li>\n\n
  6. Assemble:\u00a0 Add \u00bc cup of the marinara sauce to the bottom of a 9×9 baking dish. Layer \u2153 of the noodles, \u2153 meat sauce, \u2153 cashew cheese, and \u00bd\u00a0 spinach. Repeat 2 more times. Finish with the remaining marinara sauce and sprinkle of nutritional yeast.<\/li>\n\n
  7. Bake 30-40 minutes or until edges bubble and the top layer is firm.\u00a0<\/li>\n<\/ol>\n\n

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    Notes<\/h2>\n\n