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.