STEEMIT CULINARY CHALLENGE # 25: Veggie Lasagna with Basil Almond Ricotta

While I’m not a 100% percent vegan, plant-based dishes are my favorite. I love the creativity and colors you can put in these dishes. So for this week’s SCC, I decided to combine my passion for veggie food with my favorite non-vegan comfort food, lasagna!

While I have made many vegan-style lasagnas in the past, this one turned out so good! It might even be the best one I have ever made. The secret, almond powder instead of soaked cashew nuts! Yum!

Ingredients (serves 3)

9 sheets lasagna noodles
3/4 cup grated cheese or Panko breadcrumbs

For the veggie mix

1 cup onion, finely chopped
2 clove of garlic, minced
2 cup zucchini, finely chopped
2 cups eggplant, finely chopped
2 cups carrots, finely chopped
3 cups tomatoes, chopped
¾-1 cup water
3 cups fresh Cambodian Spinach, shredded
sea salt to taste
black pepper to taste
1 tsp dried rosemary
2 tsp dried oregano

For the basil almond ricotta

1 cup almond powder
2-3 clove garlic
1/2 cup nutritional yeast or Parmesan cheese
2 cups tulsi or holy basil
1.5 cup fresh Cambodian parsley
3/4 cup unsweetened coconut milk
3/4 lime or lemon juice only (use less if using lemon)
black pepper to taste
sea salt to taste

Instructions

1. Heat cooking oil in a pot or large skillet over medium heat. Sauté onions for 2-3 minutes. Then add garlic and cook 5 minutes more. Stir regularly
2. Add carrot, eggplant, and zucchini. Stir well and cook for 5 minutes more. Stir regularly.
3. Add tomatoes, water, sea salt, rosemary, oregano, and black pepper. Stir well, cover and simmer for 15-20 minutes or until the tomatoes fall apart and start to form a sauce. Stir regularly and add more water if needed. Last 5 minutes, add kale and cook until wilted.
   
4. Preheat oven to 375°F or 190°C.
5. Meanwhile, add all almond ricotta ingredients to a small blender or food processor and process until creamy, cheesy paste.
   
6. When the veggie sauce is ready, layer 1/3 of it on the bottom of an oven-safe dish, then add a pasta layer, followed by ⅓ of the cashew cheese. Repeat layering and finish with panko breadcrumbs.

1. Cook in the oven for 15-20 minutes or until noodles are soft and ricotta cheese-panko layer has browned. If not browned enough, grill for the last few minutes.

Bon Appetit!!

Special thanks to all sponsors, @jrcornel, and @woman-onthe-wing for making this all happen.. and thank you steemians for your ongoing support!

ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI MX-1

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