Pumpkin Lentil Lasagna

Gluten 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!

FOR THE RICOTTA:

2 cups raw cashews, soaked in waters at least 4 hours or preferably overnight

2 cups pumpkin puree

1 clove garlic

1 lemon, juiced

1 tsp salt

1 tbsp olive oil

FOR THE LASAGNA:

1 container Gluten Free lasagna noodles

1 jar good marinara sauce

1 cup cooked black lentils

8 oz shredded vegan cheese (I love Follow Your Heart)

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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Pumpkin Lentil Lasagna