Macadamia Lasagne

Serves: 8
  • 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
  • ½ 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
  1. To make Sauce: Blend all ingredients in blender or food processor until smooth. Set aside.
  2. To make Macadamia Ricotta: Grind flaxseeds in spice or coffee grinder until finely powdered.
  3. Pulse nuts in food processor until chopped.
  4. Add all remaining ingredients and ground flaxseeds to nuts in food processor, and blend 30 seconds.
  5. Pour ¼ cup water through feed tube with food processor running, and blend until smooth, ricotta-like consistency is reached.
  6. Season with salt and pepper, if desired.
  7. To assemble Lasagna: Preheat oven to 350°F. Rub 13- x 9-inch baking dish with 1 Tbsp oil.
  8. Cook noodles according to package directions.
  9. Drain, and set aside.
  10. Meanwhile, heat remaining 1 Tbsp oil in skillet over medium heat; add onion, and sauté 3 to 5 minutes, or until soft.
  11. Remove from heat.
  12. Spread layer of lasagna noodles in bottom of prepared baking dish.
  13. Spread thin layer of Macadamia Ricotta over noodles.
  14. Sprinkle with one-third portion each of Quorn ground, onion, and mushrooms. Cover with one-third of sauce.
  15. Repeat layering until all Quorn, onion, and mushrooms have been used, then top with layer of noodles and Sauce.
  16. Bake 30 to 45 minutes, or until lasagna is hot and bubbly.
Nutrition Information
Serving size: 1 Calories: 639 Fat: 39 Carbohydrates: 59 Sugar: 8 Sodium: 415 Fiber: 16 Protein: 22


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