Vegan Cast Iron Skillet Lagasna w/ Cashew Ricotta Ⓥ

INGREDIENTS:

• No meat mixture:
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 onion, diced
• 1 & 1/2 cup of cooked lentils
• 1 lb vegan Ground meat (I used 3 cups of frozen @gardein crumbles)

• 8 oz fresh spinach
• 4 diced scallions
• 1 box of lasagna noodles, cook them first
• 1 tbsp tomato paste
• 1 tbsp water
• 1 14.5 oz can of diced tomatoes
• Pinch chili flakes
• 1 tbsp Italian seasoning
• 1/2 tsp garlic powder
• 1/4 tsp onion
• 1/2 tsp salt
• 1/4 tsp pepper

For the Cashew Ricotta

• 2 cups of cashews (soaked)
• 3 tbsp lemon juice
• 5 tbsp water
• 4 tbsp vegetable broth
• 1 tbsp nutritional yeast
• 3/4 tsp salt
• 1/2 tsp garlic powder
• 1/4 tsp onion powder

Then for the cheese topping mixture ⬇️

• 1/2 cup vegan shredded Mozzerella
• 1/4 cup vegan parmesan

METHOD:

Heat oil in skillet then add onion, cook for a few. Add garlic, vegan meat, salt, pepper & chili flakes & cook until meat is brown. Add tomato paste, water & canned tomatoes. Mix well. Add spinach & cook it down. Make the ⬇️Cashew ricotta.

Add all of the cashew ricotta ingredients to a high-speed food processor & blend well.

Set aside 1/2 of the meat mixture. Spread the other half evenly in the skillet. Assemble the rest of the layers. Add half of the cashew ricotta then layer with lasagna noodles and half of the spinach. Repeat layers. Top with some more vegan cheese! Bake at 375°F right in the skillet for 40 minutes. Broil on high for 2 minutes. Serve immediately or make ahead of time & reheat!