Serves: 8
Ingredients
- Sauce
- 1 28-oz. can diced tomatoes
- 3 cloves garlic
- 1 tsp. honey
- 1 tsp. dried oregano
- 1 tsp. dried basil
- Macadamia Ricotta
- 1 Tbs. whole flaxseeds
- 12 oz. unsalted macadamia nuts
- 2 Tbs. nutritional yeast
- 1 Tbs. lemon juice
- 1 tsp. dried garlic flakes
- 1 tsp. dried oregano
- 1/2 tsp. sea salt
- Lasagna
- 2 Tbs. extra virgin olive oil, divided
- 1 lb. whole-grain lasagna noodles
- 1 small onion, finely diced (1 cup)
- 1 12-oz. pkg. Quorn meatless ground
- 2 cups sliced mushrooms
Instructions
- To make Sauce: Blend all ingredients in blender or food processor until smooth. Set aside.
- To make Macadamia Ricotta: Grind flaxseeds in spice or coffee grinder until finely powdered.
- Pulse nuts in food processor until chopped.
- Add all remaining ingredients and ground flaxseeds to nuts in food processor, and blend 30 seconds.
- Pour 1/4 cup water through feed tube with food processor running, and blend until smooth, ricotta-like consistency is reached.
- Season with salt and pepper, if desired.
- To assemble Lasagna: Preheat oven to 350°F. Rub 13- x 9-inch baking dish with 1 Tbsp oil.
- Cook noodles according to package directions.
- Drain, and set aside.
- Meanwhile, heat remaining 1 Tbsp oil in skillet over medium heat; add onion, and sauté 3 to 5 minutes, or until soft.
- Remove from heat.
- Spread layer of lasagna noodles in bottom of prepared baking dish.
- Spread thin layer of Macadamia Ricotta over noodles.
- Sprinkle with one-third portion each of Quorn ground, onion, and mushrooms. Cover with one-third of sauce.
- Repeat layering until all Quorn, onion, and mushrooms have been used, then top with layer of noodles and Sauce.
- Bake 30 to 45 minutes, or until lasagna is hot and bubbly.
Serving size: 1 Calories: 639 Fat: 39 Carbohydrates: 59 Sugar: 8 Sodium: 415 Fiber: 16 Protein: 22