Lasagna

I have been wanting to post my lasagna recipe for some time, but just haven’t. Oops. Right now I am making lasagna more often and can get it in the oven in about 30 minutes. It’s so yummers, but less heavy than a cow cheese filled lasagna.

What you need:

• A box of lasagna noodles. If using the kind that need to be cooked first, cook four at a time for four minutes as you layer the lasagna and let them cook the rest way in the oven. Otherwise they are harder to manage
• A bag of frozen spinach
• 4 cups raw macadamia nuts
• At least one jar of your favorite spaghetti sauce, more of you have it
• A cup of your favorite shredded mozzarella cheese
• 2 Tablespoons pine nuts or walnuts. If using walnuts, they will make your ricotta look purple
• 2 Tablespoons fresh lemon juice
• 1 cup water
• 1 teaspoon liquid aminos or 1 and 1/2 teaspoons salt
• 2 dashes of nutmeg

What to do:

• Preheat oven to 420 degrees Fahrenheit
• Prepare ricotta by placing nuts in a blender and pulse until not helpful anymore
• Add aminos or salt, lemon juice, water, and nutmeg to the blender and blend until coarsely creamy
• Place about 1/3 of a cup of spaghetti sauce at the bottom of your lasagna pan and cover the bottom
• Layer noodles, 1/2 the frozen spinach, half the ricotta, and 2/3 cup of sauce
• Repeat layering
• Add one more layer of noodles, the remaining sauce, and top with shredded cheese
• Cover pan with parchment paper or aluminum foil and place on a cookie sheet lined with a silicone sheet or parchment paper in case it cooks over
• Place in oven and bake 30 minutes
• Remove cover and bake another 10 minutes
• If everything is bubbling, the lasagna is ready. Otherwise, bake in 10 minute increments untill bubbly
• Let sit 10 minutes before serving

It’s so yummers! Try this and let me know what you think.