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

Savor a plant-powered lasagna that layers hearty lentils, creamy cashew ricotta, crumbled tofu and tempeh, and a vibrant tomato sauce. This dish brings a delightful mix of textures and rich flavors, perfect for a nutritious dinner that supports your protein goals while satisfying your taste buds.

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NUTRITION

518kcal
Protein
35g
Fat
23.5g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked red lentils (100g)

1/4 cup soaked cashews (30g)

100g firm tofu

50g tempeh

1/2 cup tomato sauce (125g)

1 cup fresh spinach

2 tbsp nutritional yeast

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Prepare the cashew ricotta by blending the soaked cashews, firm tofu, and nutritional yeast in a food processor until smooth. Adjust seasoning to taste.

  • 3

    In a skillet, lightly sauté the crumbled tempeh over medium heat until it begins to brown, then mix in the cooked red lentils to warm through.

  • 4

    Lightly wilt the fresh spinach in the skillet or by steaming briefly.

  • 5

    Spread a thin layer of tomato sauce in a small lasagna pan or an oven-safe dish. Add a layer of the lentil-tempeh mixture, then dollop and spread a layer of cashew ricotta on top, and sprinkle with spinach.

  • 6

    Repeat layering until all components are used, finishing with a layer of tomato sauce on top.

  • 7

    Bake in the preheated oven for 20-25 minutes until the dish is warmed through and the flavors meld together.

  • 8

    Let the lasagna cool slightly before serving. Enjoy your protein-packed, plant-powered meal!

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

Savor a plant-powered lasagna that layers hearty lentils, creamy cashew ricotta, crumbled tofu and tempeh, and a vibrant tomato sauce. This dish brings a delightful mix of textures and rich flavors, perfect for a nutritious dinner that supports your protein goals while satisfying your taste buds.

NUTRITION

518kcal
Protein
35g
Fat
23.5g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked red lentils (100g)

1/4 cup soaked cashews (30g)

100g firm tofu

50g tempeh

1/2 cup tomato sauce (125g)

1 cup fresh spinach

2 tbsp nutritional yeast

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Prepare the cashew ricotta by blending the soaked cashews, firm tofu, and nutritional yeast in a food processor until smooth. Adjust seasoning to taste.

  • 3

    In a skillet, lightly sauté the crumbled tempeh over medium heat until it begins to brown, then mix in the cooked red lentils to warm through.

  • 4

    Lightly wilt the fresh spinach in the skillet or by steaming briefly.

  • 5

    Spread a thin layer of tomato sauce in a small lasagna pan or an oven-safe dish. Add a layer of the lentil-tempeh mixture, then dollop and spread a layer of cashew ricotta on top, and sprinkle with spinach.

  • 6

    Repeat layering until all components are used, finishing with a layer of tomato sauce on top.

  • 7

    Bake in the preheated oven for 20-25 minutes until the dish is warmed through and the flavors meld together.

  • 8

    Let the lasagna cool slightly before serving. Enjoy your protein-packed, plant-powered meal!