Green Lasagna


With ricotta cheese, basil cream and walnuts.

1 package of durum wheat lasagna
2 bunches of fresh basil
6-7 walnuts
2 tablespoons of nutritional yeast flakes
2 tablespoons of gomasio
1 tablespoon of dried basil
250 ml of soya cream
1 twig of soybean ricotta cheese
6 tablespoons of extra virgin olive oil
water as needed
1 clove of garlic

In a bowl, put basil, walnuts, 1 tablespoon of nutritional yeast, 1 tablespoon of gomasio, the clove of garlic and oil.

With a hand blender mix them all and dilute with water. Add soy cream to this mixture and then salt. In a bowl place ricotta cheese, dried basil, pepper, salt and a bit of water, to make the mixture more homogeneous. (To make the ricotta cheese: boil 1 liter of unflavoured soy milk, add 6-7 tablespoons of apple cider vinegar, turn the heat off, drain the excess of whey through a strainer, place the milk flakes in colander and dip in cold water, so as to remove the taste of vinegar).

At the bottom of a baking dish, put basil sauce, lasagna, again the basil sauce, ricotta, and lasagna again and so on.

Finish with a layer of lasagna and the basil sauce sprinkled with 1 tablespoon of nutritional yeast and 1 of gomasio. The water we used to dilute the basil sauce will allow the lasagna to cook, and therefore there’s no need to blanch them first. Bake at 175┬░C until the lasagna will be compact and “au gratin”.

Chef: VeganArt from VeganBlog

  1. monsoon 14 September 2011 at 05:53

    these are so yummy! thanks for this, it’s great

  2. monsoon 14 September 2011 at 05:54

    BTW, I’d add a bit of nutmeg – goes so well with basil and ricotta cheese!

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