Roasted Vegetable Lasagna with Cashew Ricotta

Prep Notes

The cashews need to be soaked in a bowl of hot water for at least an hour at room temperature, or in the refrigerator overnight, up to 24 hours.

Cooking Time

reasy in 1 hour and 25 minutes.


6 servings


Ingredients for ricotta “cheese”

• 2 cups raw cashews

• 2 tablespoon extra-virgin olive oil

• 4 teaspoons fresh lemon juice

• 1 teaspoon sea salt

Ingredients for lasagna

• 1 small eggplant, very thinly sliced lengthwise

• 1 zucchini, very thinly sliced lengthwise

• 1 yellow summer squash, very thinly sliced lengthwise

• 1 bell pepper (any color), seeded and cut into large squares

• 1⁄4 cup extra-virgin olive oil

• 1 teaspoon sea salt

• 1 large omega-3 egg, beaten

• 1⁄2 teaspoon dried oregano

• pinch of freshly ground black pepper

• 1 (15-ounce) can crushed tomatoes

• 2 cups Ricotta “cheese”


Step 1: Make the ricotta cheese. Soak the cashews in a bowl of hot water for at least 1

hour at room temperature or up to 24 hours in the refrigerator.

Step 2: Drain the cashews and place them in a food processor, along with the olive oil,

lemon juice, salt, and 1⁄4 cup of warm water. Process the ingredients until a smooth

paste forms; you may need to add a bit more water, depending on how long you soaked

the cashews. Store any leftover “cheese” in an airtight container in the refrigerator for up

to 3 days


Step 3: Preheat the oven to 400°F. In a large bowl, combine the eggplant, zucchini,

summer squash, and bell pepper with the oil and salt and toss well. Spread the

vegetables in a single layer on two baking sheets and roast until they start to brown and

caramelize around the edges, 20 to 25 minutes, rotating the sheets half-way through the

cooking time.

Step 4: Remove the baking sheets from the oven and set them aside to cool. Lower the

oven temperature to 350°F while the vegetables are cooling, whisk together the cashew

“cheese,” egg, oregano, and black pepper in a medium bowl. Spread one-fourth of the

mixture in the bottom of a 9-inch square glass baking dish, then spoon 1⁄2 cup of the

crushed tomatoes on top. Cover the tomatoes with a layer of one of the types of

vegetables. Continue to layer the remaining “cheese,” tomatoes, and vegetables until

everything is used up, finishing with tomatoes.

Step 5: Bake the lasagna for 30 minutes. allow it to cool for 5 minutes before serving


Who says you can’t enjoy comfort food while nourishing your body? Prepare this dish

when you want to share a hearty, delicious meal the entire family will love. From my

experience, it is best to double the recipe, making two lasagnas and freezing one for

later, because this will quickly become a family favorite!