Pumpkin Lentil Lasagna

Pumpkin Lentil Lasagna

Authored By Eleven by Venus

'Tis the season for pumpkin and this vegetarian and gluten-free version from purely elizabeth is delicious! Vegan. gluten-free, dairy-free. *Recipe calls for vegan cheese but you can adjust to your diet. Ingredients Pumpkin Cashew Ricotta 2 cups raw cashews, soaked for at least 4 hours 2 cups pumpkin puree 1 clove garlic 1 lemon, juiced 1 tsp salt 1 Tbsp olive oil Lasagna 1 container gluten-free lasagna noodles 1 jar marinara sauce 1 cup cooked black lentils 8 oz. shredded vegan cheese Directions Preheat oven to 350 degrees. Meanwhile, in a high-speed blender, add pumpkin cashew ricotta ingredients. Blend until...

Read more

EleVen by Venus

(0) Items
Items 0
Subtotal $ 0.00
To Top