If you love lasagna than you’ll love this. It tastes just like the lasagna I grew up with, not with the asparagus (that’s a new twist) but the cashew ricotta cheese is just amazingly like the days of old. I can’t believe it’s made from cashews and has that same texture and taste as traditional ricotta. I call it serendipity! I just love a good find, especially when it’s one of those comfort foods I love so much every now and then. This is an outstanding replication. This also passed the picky eater test…my daughter has approved it. This is another super easy meal to put together, nothing complicated here. Add whatever veggies you like to this. I pretty much stayed in line with the original recipe and it was nothing short of fantastic. I love the bean idea, it adds some extra protein. This will be a family favorite for sure! This comes from Hipster Food…they have a nice tutorial on this recipe if you need…
SIMPLE LASAGNA & ASPARAGUS
- 1 jar (28oz) organic pasta sauce (I used a simple marinara)
- 1 can (15oz) black beans, drained and rinsed
- 1 recipe cashew ricotta cheese (2 to 3 cups if not using this recipe)
- 1 bunch asparagus
- 10 or so strips of lasagna, adjust to your needs
Make your cashew cheese ahead of time and keep in the fridge. If you’re in a pinch you could just as easily prepare it right along with everything else.
Preheat oven to 400 degrees.
Cook your noodles, al dente, and set aside. Start layering with pasta sauce first, then noodles, cheese, beans, noodles, sauce, cheese, beans, noodles, sauce and whatever cheese is left you can smear on top with the sauce. Top with asparagus, coating them lightly with some extra virgin olive oil and balsamic vinegar. Top with a few twists of sea salt and cracked pepper.
Bake for approx 20-25 minutes until asparagus is slightly tender. Serve with crispy bread.If you manage to have any leftovers, store in airtight container in refrigerator for up to a week.FYI: my heart shaped dish is approx to an 8×8 dish…recipe reflects this size.
This is a keeper…enjoy!