Packed with all the flavour of a pasta dinner, here’s a simple meat-free meal your whole family will devour.
Recipe by Candice Kumai
Photo by Lauren Volo
INGREDIENTS
1 15-ounce container part-skim milk ricotta cheese
1 tablespoon dried oregano
1 tablespoon dried basil
1/2 tablespoon lemon zest
Sea salt, to taste
12-15 lasagna noodles, cooked a few minutes shy of al dente (noodles will continue to cook in the oven, so be sure to leave a little crunch when boiling them)
2 cups homemade marinara sauce or a good-quality store brand
1 cup fresh basil, whole leaves
DIRECTIONS
ONE: Preheat the oven to 350 degrees F.
TWO: In a medium bowl, blend the cashew cheese or ricotta, lemon zest, dried herbs, and sea salt to taste.
THREE: On a clean cutting board, spread out 4 noodles. Top with roughly 3 tablespoons of ricotta mixture, spreading evenly over each noodle. Start at one end and work your way over the whole noodle, creating thin layers for less mess! Roll each noodle tightly across to make a compact spiral. Repeat with all 12-15 noodles.
FOUR: Cover the bottom of a 13×9-inch baking dish with 1 cup of the marinara. Place the rolled noodles neatly into baking dish and cover with the remaining cup of sauce. Bake uncovered at 350 degrees for 30 minutes. Place on the middle rack for best results.
FIVE: To serve, top with lemon zest or nutritional yeast and more fresh basil leaves. Enjoy with a perfect glass of Pinot Grigio. Buon Appetito!
About Candice Kumai A regular contributor to The Today Show, GMA, The Cooking Channel and Food Network, Candice Kumai is a professionally trained chef and has authored several cookbooks including Pretty Delicious and Clean Green Drinks. Her work has also appeared in Women’s Health, Shape and Men’s Fitness.
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The instructions don’t indicate what to do with the fresh herbs (basil). I presume they are cut up and added to the ricotta mixture. Looks yummy!