Pumpkin Lentil Lasagna
…Pumpkin Lentil Lasagna…
Ingredients
Pumpkin Cashew Ricotta
2 cups of raw cashews, soaked for at least 4 hours
2 cups of pumpkin puree
1 clove garlic
1 lemon, juiced
1 tsp salt
1 tbsp olive oil
Lasagna
1 container of gluten-free lasagna (I love Capello’s)
1 jar of marinara sauce
1 cup cooked black lentils
8 oz shredded organic mozzarella cheese
Directions
Preheat oven to 350°F. Meanwhile, in a high-speed blender add cashew ricotta ingredients. Blend until smooth. Add 1 tbsp at a time of water if necessary to reach desired consistency. Set aside. Meanwhile, in a lasagna pan spread a layer of tomato sauce, followed by noodles, pumpkin cashew ricotta, lentils, then sauce. Repeat. Top the lasagna with shredded mozzarella cheese. Cover lasagna with tin foil and bake for 35-40 minutes or until bubbly.
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