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Roasted Vegetable Lasagna with Cashew “Ricotta Cheese”

Roasted Vegetable Lasagna with Cashew “Ricotta Cheese”

  • Ready In 1 hour and 25 minutes + 24 hour nut soaking time
  • Serves 6

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! Click here to view PDF version.

INGREDIENTS
  • Ingredients for ricotta “cheese”

  • 2 cups raw cashews

  • 1/4 cup of warm water

  • 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

  • 2 cups Ricotta “cheese”

  • 1 large omega-3 egg, beaten

  • 1⁄2 teaspoon dried oregano

  • pinch of freshly ground black pepper

  • 1 (15-ounce) can crushed tomatoes

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 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. 

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 “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, topping off with the tomatoes.

Step 5

Bake the lasagna for 30 minutes. allow it to cool for 5 minutes before serving. Store any leftover “cheese” in an airtight container in the refrigerator for up to 3 days.

Nutritional analysis per serving

Calories: 440 • Fat: 34 g • Saturated Fat: 6 g • Cholesterol: 40 mg • Fiber: 6 g • Protein: 12 g • Carbohydrates: 28 g • Sodium: 512 mg

Mark Hyman MD is the Director of Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.