Vegetable Almond-Ricotta Lasagna | Nutrition Stripped
Eat Well Apr. 23. 2019
Entreés

Almond-Ricotta Lasagna

Apr. 23. 2019
Entreés
McKel (Hill) Kooienga, MS, RDN, LDN

McKel (Hill) Kooienga, MS, RDN, LDN

Dietitian, Founder

Looking for a delicious, nutritious, veggie-filled lasagna? Try this non-dairy and gluten-free friendly, Almond-Ricotta Lasagna.

We’ve all experienced that feeling of meal fatigue, when you’re either too tired from your busy day and don’t have the energy to whip up something complex for dinner, or the food you meal prepped for the week is starting to feel a little repetitive.

This was exactly how I was feeling when I decided to flip through the Nutrition Stripped cookbook for some personal inspiration. Although I didn’t have the exact vegetables listed in the recipe in my fridge at the time, I did have what is listed in the recipe below. The key here is to use whatever vegetables you have on hand.

Like many of the recipes we share on Nutrition Stripped, the ingredients are easily interchangeable depending on what you like and what you have in your fridge, or what’s in season.

Regardless if you consume dairy or not, this almond ricotta recipe is a must try! The flavor and texture of ricotta in lasagna is kind of a must-have from the tang, the creamy texture, to the small boost in protein. The almond ricotta in this lasagna doesn’t disappoint with its surprisingly similar texture and flavor or traditional ricotta. It’s also a great recipe to make in advance and can last up to a week if stored in the refrigerator.

Whether you have made lasagna numerous times, or you’re trying it out for the first time, we think you will be surprised by just how easy it is to make. Here’s a tip to bump it up to the next level, try using our recipe for The Best Homemade Tomato Sauce.

The Recipe

Serves 6-8

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Ingredients

1 pound skinless raw almonds

1 juice from 1 lemon

1 garlic clove

1/2 cup water

1 medium-sized eggplant, ends removed and sliced into 1/4 inch slices

3 cups kale, stems removed

1 cup mushrooms, stems removed and sliced

1 quart of your favorite homemade or store-bought tomato sauce

1 box of your favorite gluten-free lasagna noodles

salt and pepper to taste

Directions

Step 1

In a large bowl, soak almonds overnight, or at least 8 hours until tender. Drain water and add almonds to a Vitamix blender. Add lemon juice, a clove of garlic, and water. Blend until mixture is creamy and smooth. Salt and pepper to taste.

Step 2

In a large skillet, heat olive oil over medium heat. Cook eggplant until lightly browned on both sides. Set aside to cool. Add sliced mushrooms and cook until they lose most of their water. Set aside. Add kale to pan with 1/2 cup water, cover and steam until tender. About 10 minutes.

In a medium saucepan, boil enough water to par-cook pasta until sightly cooked and still very al dente. set aside.

Step 3

Preheat oven to 375 degrees. In a 9×13″ baking dish, pour about a tablespoon of tomato sauce in the bottom of the dish. Add a layer of pasta, a layer of eggplant, kale, and mushrooms. Add a thin layer of almond ricotta and cover with a layer of tomato sauce. Repeat these steps 2 more times, until you have three layers in your lasagna.

Top lasagna with remaining tomato sauce, and almond ricotta.

Step 4

Cover lasagna tightly with foil and bake until sauce is bubbly at the sides, about 30 minutes. Uncover and bake an additional 15 minutes.

Allow to cool, top with fresh basil leaves. Enjoy!

Have Leftovers? Here’s What To Do With Them:

As always, store in an airtight glass container that we recommend from the NS Shop for up to a month in the freezer, or in the fridge for two weeks.

Can’t wait to see you try it!

Did you know that you can submit your own photo of whatever recipe you make from NS? Scroll down to the bottom right and you’ll see a section for you to show off your creations from home! Can’t wait to see how you make these and share your meal with me! Tag us on Instagram @nutritionstripped #nutritionstripped

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