Protein-Packed Lentil and Cashew Ricotta Lasagna

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Lentil and Cashew Ricotta Lasagna

YOUR SOLIN GENERATED RECIPE

Protein-Packed Lentil and Cashew Ricotta Lasagna

Enjoy a hearty and nourishing lasagna made with layers of tender cooked lentils, creamy cashew ricotta, savory baked tofu, and fresh zucchini noodles. This plant-powered dish features a rich tomato sauce and a burst of spinach, perfectly accented with nutritional yeast for a cheesy finish. Each bite delivers a satisfying blend of textures and flavors, from the earthy lentils to the silky cashew cream, making it a delightful option for a balanced dinner.

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NUTRITION

566kcal
Protein
38.7g
Fat
18.5g
Carbs
71.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1 oz cashews (28g)

3 oz firm tofu (85g)

1/2 cup tomato sauce (125g)

1 medium zucchini (196g)

1 cup spinach (30g)

1 tbsp nutritional yeast (5g)

1 tbsp lemon juice (15g)

1 clove garlic

2 tbsp fresh basil

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    For the cashew ricotta, blend the cashews, nutritional yeast, lemon juice, a minced garlic clove, a pinch of salt, and a little water until smooth and creamy. Set aside.

  • 3

    Slice the zucchini lengthwise into thin strips to serve as noodles. Lightly season with salt and pepper.

  • 4

    In a bowl, combine the cooked lentils with chopped spinach and fresh basil. Season with a bit of salt and pepper.

  • 5

    Dice the firm tofu into small cubes, then lightly toss with a pinch of salt and pepper. (For extra texture, you may sauté the tofu cubes for 3-4 minutes until lightly golden.)

  • 6

    Spread a thin layer of tomato sauce at the bottom of a small baking dish. Layer a mix of zucchini strips, lentil-spinach mixture, tofu cubes, and dollops of cashew ricotta.

  • 7

    Repeat the layers until all ingredients are used, finishing with a layer of tomato sauce and a final sprinkle of fresh basil on top.

  • 8

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes to lightly brown the tops.

  • 9

    Remove from the oven and let the lasagna sit for 5 minutes before serving.

Protein-Packed Lentil and Cashew Ricotta Lasagna

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Lentil and Cashew Ricotta Lasagna

YOUR SOLIN GENERATED RECIPE

Protein-Packed Lentil and Cashew Ricotta Lasagna

Enjoy a hearty and nourishing lasagna made with layers of tender cooked lentils, creamy cashew ricotta, savory baked tofu, and fresh zucchini noodles. This plant-powered dish features a rich tomato sauce and a burst of spinach, perfectly accented with nutritional yeast for a cheesy finish. Each bite delivers a satisfying blend of textures and flavors, from the earthy lentils to the silky cashew cream, making it a delightful option for a balanced dinner.

NUTRITION

566kcal
Protein
38.7g
Fat
18.5g
Carbs
71.5g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked lentils (198g)

1 oz cashews (28g)

3 oz firm tofu (85g)

1/2 cup tomato sauce (125g)

1 medium zucchini (196g)

1 cup spinach (30g)

1 tbsp nutritional yeast (5g)

1 tbsp lemon juice (15g)

1 clove garlic

2 tbsp fresh basil

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    For the cashew ricotta, blend the cashews, nutritional yeast, lemon juice, a minced garlic clove, a pinch of salt, and a little water until smooth and creamy. Set aside.

  • 3

    Slice the zucchini lengthwise into thin strips to serve as noodles. Lightly season with salt and pepper.

  • 4

    In a bowl, combine the cooked lentils with chopped spinach and fresh basil. Season with a bit of salt and pepper.

  • 5

    Dice the firm tofu into small cubes, then lightly toss with a pinch of salt and pepper. (For extra texture, you may sauté the tofu cubes for 3-4 minutes until lightly golden.)

  • 6

    Spread a thin layer of tomato sauce at the bottom of a small baking dish. Layer a mix of zucchini strips, lentil-spinach mixture, tofu cubes, and dollops of cashew ricotta.

  • 7

    Repeat the layers until all ingredients are used, finishing with a layer of tomato sauce and a final sprinkle of fresh basil on top.

  • 8

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes to lightly brown the tops.

  • 9

    Remove from the oven and let the lasagna sit for 5 minutes before serving.