A simple vegan lasagna with asparagus, lentils and a cashew ricotta cheese. Well balanced and ready in 1 hour!
Cashew Ricotta: 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 while the noodles are cooking.
Preheat oven to 400 degrees.
Noodles: Cook your noodles, al dente, and set aside.
Layer: In the bottom of an 8×11 baking dish, add 1/2 cup of pasta sauce, then 3 noodles, 1/2 of the ricotta cheese, 1/2 of the lentils, and repeat with the noodles, sauce, cheese, beans, noodles, and 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 20 – 25 minutes, until asparagus is slightly tender.
Serve with artisan bread on the side to wipe up any remaining sauce.
Store: If you manage to have any leftovers, store in airtight container in refrigerator for up to 5 – 6 days.