I have a HUGE (and growing) file of recipes I've done, want to do, just thinking about ... or have totally forgotten. This was one of the latter.
The recipe was given to me ... along with a hefty helping of it ... by one of my star clients, Beth Knauss. Beth came to me with horrible hives all over her body (her story is in the testimonials on my home page).
Three weeks and FOODStrong for food sensitivities later ... she pronounced herself 75% cured. Part of the change around food ... going Gluten Free and Dairy Free.
I had totally forgotten about this recipe ... but it's next on my list. Even easier that traditional lasagna; I always get OOOHHHs and AAAHHHs when I serve lasagna because guests know I've slaved over both a hot stove and hot oven for HOURS.
For example, my Northern Italian Gluten Free Lasagna. This will give you OOOHHHs and AAAHHHs too ... and no one will know how fast and easy it is.
Especially if you use fresh lasagna sheets from Taste Republic. Layer 'em on and you've even skipped the noodle-cooking step. Eat it up ... FOR REAL!
AuthorJill PlaceGluten Free, Dairy Free, and delicious ... this Pumpkin Lentil Lasagna will get OOOHHHs and AAAHHHs when you serve it. And no one will know how very easy it is to make!
Preheat oven to 350 degrees F. Meanwhile, in a high-speed blender, add pumpkin cashew ricotta ingredients. Blend until smooth. Add 1 Tbsp. water at a time, if needed, 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 cheese. Cover lasagna with parchment paper, then foil (so it doesn't flake into the food) and bake for 35-40 minutes until bubbly.
Ingredients
Directions
Preheat oven to 350 degrees F. Meanwhile, in a high-speed blender, add pumpkin cashew ricotta ingredients. Blend until smooth. Add 1 Tbsp. water at a time, if needed, 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 cheese. Cover lasagna with parchment paper, then foil (so it doesn't flake into the food) and bake for 35-40 minutes until bubbly.
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