Print Options:

Pumpkin Lentil Lasagna

Yields1 ServingPrep Time15 minsCook Time35 minsTotal Time50 mins

Gluten Free, Dairy Free, and delicious ... this Pumpkin Lentil Lasagna will get OOOHHHs and AAAHHHs when you serve it. And no one will know how very easy it is to make!

FOR THE RICOTTA:
 2 cups raw cashews, soaked in waters at least 4 hours or preferably overnight
 2 cups pumpkin puree
 1 clove garlic
 1 lemon, juiced
 1 tsp salt
 1 tbsp olive oil
FOR THE LASAGNA:
 1 container Gluten Free lasagna noodles
 1 jar good marinara sauce
 1 cup cooked black lentils
 8 oz shredded vegan cheese (I love Follow Your Heart)
1

Preheat oven to 350 degrees F. Meanwhile, in a high-speed blender, add pumpkin cashew ricotta ingredients. Blend until smooth. Add 1 Tbsp. water at a time, if needed, to reach desired consistency. Set aside. Meanwhile, in a lasagna pan, spread a layer of tomato sauce, followed by noodles, pumpkin cashew ricotta, lentils, then sauce. Repeat. Top the lasagna with shredded cheese. Cover lasagna with parchment paper, then foil (so it doesn't flake into the food) and bake for 35-40 minutes until bubbly.

Is Your  Gut Good?

leaky gut is the root cause of whatever's ailing you!

Nah ... I don't want to find out

Is Your Gut Good?

You'll also get great lifestyle change tips and strategies delivered to your inbox about once a week. Don't like them? No problem. Unsubscribe whenever you like. Oh … and we’ll never share … pledge on pizza!

Nah ... don't want to find out