{"id":1593324,"date":"2020-03-23T11:20:27","date_gmt":"2020-03-23T15:20:27","guid":{"rendered":"https:\/\/divine.ca\/?p=1593324"},"modified":"2020-04-09T14:29:59","modified_gmt":"2020-04-09T18:29:59","slug":"meatless-monday-one-skillet-lasagna","status":"publish","type":"post","link":"https:\/\/divine.ca\/en\/meatless-monday-one-skillet-lasagna\/","title":{"rendered":"Meatless Monday: One Skillet Lasagna"},"content":{"rendered":"

Nothing says comfort food like lasagna.\u00a0 If you are trying to elevate Meatless Monday<\/a>, try our latest recipe for one skillet lasagna.\u00a0 The recipe is vegan, but if you want a vegetarian option, use dairy-based ricotta and Parmesan cheese.\u00a0 It’s delicious either way.<\/p>\n

Prep time: 20 minutes<\/strong><\/p>\n

Cook Time: 25 minutes<\/strong><\/p>\n

Total Time: 45 minutes<\/strong><\/p>\n

Ingredients <\/strong><\/h3>\n

1 cup (125 mL) grape tomatoes<\/p>\n

1 tbsp. (15 mL) olive oil<\/p>\n

2 garlic cloves chopped<\/p>\n

1 tsp. (5 mL) dried thyme<\/p>\n

1 cup (250 mL) finely diced onion<\/p>\n

1 pkg. Yves Original<\/a> Veggie Ground Round<\/p>\n

1 jar (650ml) of preferred pre-made roasted garlic and tomato sauce<\/p>\n

2 cups (500 mL) of low sodium vegetable broth<\/p>\n

6 oven ready whole wheat lasagna noodles<\/p>\n

Kale Pesto<\/strong><\/p>\n

2 cups (500 mL) chopped kale, packed<\/p>\n

1 cup (250 mL) torn basil leaves, packed<\/p>\n

1 clove of garlic, minced<\/p>\n

\u00bc cup (60 mL) olive oil<\/p>\n

\u00bd cup (125 mL) cashews, toasted<\/p>\n

2 tbsp. (30 mL) fresh lemon juice<\/p>\n

Salt and pepper to taste<\/p>\n

Almond Parmesan Cheese<\/strong><\/p>\n

\u00bc cup (60 mL) slivered almonds, toasted<\/p>\n

2 tbsp. (30 mL) nutritional yeast<\/p>\n

\u00bc tsp. (1 mL) garlic powder<\/p>\n

Pinch of salt<\/p>\n

Almond Ricotta<\/strong><\/p>\n

1 cup (250 mL) slivered almonds<\/p>\n

\u00bd cup (125 mL) water<\/p>\n

1 tbsp. (15 mL) nutritional yeast<\/p>\n

2 tbsp. (30 mL) fresh lemon juice<\/p>\n

Salt to taste<\/p>\n

Directions <\/strong><\/h3>\n

Kale Pesto: <\/strong>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.<\/p>\n

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

Almond Ricotta: <\/strong>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.<\/p>\n

Tip*<\/strong> 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.<\/p>\n

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 saut\u00e9 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*<\/em><\/p>\n

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.<\/p>\n

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.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Nothing says comfort food like lasagna.\u00a0 If you are trying to elevate Meatless Monday, try our latest recipe for one skillet lasagna.\u00a0 The recipe is vegan, but if you want…<\/div>\n
View Post<\/span><\/i><\/span><\/a><\/div>\n","protected":false},"author":19,"featured_media":1593332,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[475,4766,784,826,781,4765,46,4764,778,76,790],"powerkit_post_featured":[2],"class_list":{"0":"post-1593324","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"tag-lasagna","9":"tag-lasagna-recipe","10":"tag-meatless-monday","11":"tag-meatless-monday-recipes","12":"tag-meatless-mondays","13":"tag-one-skillet-lasagna-recipe","14":"tag-recipes","15":"tag-vegan-recipe","16":"tag-vegan-recipes","17":"tag-vegetarian-recipes","18":"tag-yves-veggie-cuisine"},"_links":{"self":[{"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/posts\/1593324","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/users\/19"}],"replies":[{"embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/comments?post=1593324"}],"version-history":[{"count":0,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/posts\/1593324\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/media\/1593332"}],"wp:attachment":[{"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/media?parent=1593324"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/categories?post=1593324"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/tags?post=1593324"},{"taxonomy":"powerkit_post_featured","embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/powerkit_post_featured?post=1593324"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}