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One Skillet Lasagna
  • Food

Meatless Monday: One Skillet Lasagna

  • March 23, 2020
  • 2 minute read
  • divine.ca
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Nothing says comfort food like lasagna.  If you are trying to elevate Meatless Monday, try our latest recipe for one skillet lasagna.  The recipe is vegan, but if you want a vegetarian option, use dairy-based ricotta and Parmesan cheese.  It’s delicious either way.

Prep time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients

1 cup (125 mL) grape tomatoes

1 tbsp. (15 mL) olive oil

2 garlic cloves chopped

1 tsp. (5 mL) dried thyme

1 cup (250 mL) finely diced onion

1 pkg. Yves Original Veggie Ground Round

1 jar (650ml) of preferred pre-made roasted garlic and tomato sauce

2 cups (500 mL) of low sodium vegetable broth

6 oven ready whole wheat lasagna noodles

Kale Pesto

2 cups (500 mL) chopped kale, packed

1 cup (250 mL) torn basil leaves, packed

1 clove of garlic, minced

¼ cup (60 mL) olive oil

½ cup (125 mL) cashews, toasted

2 tbsp. (30 mL) fresh lemon juice

Salt and pepper to taste

Almond Parmesan Cheese

¼ cup (60 mL) slivered almonds, toasted

2 tbsp. (30 mL) nutritional yeast

¼ tsp. (1 mL) garlic powder

Pinch of salt

Almond Ricotta

1 cup (250 mL) slivered almonds

½ cup (125 mL) water

1 tbsp. (15 mL) nutritional yeast

2 tbsp. (30 mL) fresh lemon juice

Salt to taste

Directions

Kale Pesto: In a large food processor, blend kale, basil leaves, garlic, olive oil, cashews, lemon juice and salt and pepper. Set aside until ready to use.

Almond Parmesan Cheese: In a small food processor, pulse together toasted almonds, nutritional yeast, garlic powder and salt until it resembles coarse powder; set aside.

Almond Ricotta: in a small food processor, blend almonds, water, nutritional yeast and lemon juice until the texture is thick. Season with salt and pepper; set aside.

Tip* Kale pesto, Almond Ricotta and almond Parmesan can be made 2 days in advance and stored in air-tight containers in the fridge until ready to use. This will cut down on your prep time making this an easy fast meal during the week.

In a large cast iron skillet set over medium high heat, grape tomatoes, cook until tomatoes are soft and blistered, about 4 minutes. Stir in olive oil, garlic, thyme and onions and sauté until onions are tender, about 5 minutes. Stir in Yves Ground Round, tomato sauce and vegetable broth. *use the vegetable broth to clean out tomato sauce jar*

Reduce heat to medium. Break noodles into thirds and gently submerge into sauce. Cover skillet with a lid; cook sauce and noodles for 20 minutes. After 10 minutes check noodles and give everything a stir. Cover and continue to cook for the remaining 10 minutes.

Once noodles are cooked through, dollop desired amount of kale pesto and almond ricotta on top. Cover and simmer for 5 to 8 minutes. Remove from heat and garnish with fresh basil leaves and almond parmesan.

 

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