Almond Pulp Ricotta Veggie Lasagna

Vegan MoFo Recipe #6

I really do not like wasting things.  I am a big believer of trying to use every part of the vegetable, for example I stick my beet greens into smoothies.  This is an aaahmazing way you use almond pulp.  I have made this various times and always get the same response, are you sure there is not cheese in here?  You can use the almond pulp for a lot of different ricotta recipes.  I use it in a veggie lasagna with no wheat just veggies stacked up.  So good!

This recipes is vegan and gluten-free 

Almond Pulp Ricotta 

1  cup almond pulp

2 cloves garlic
1 1/2 tbsp Miso paste

1 tbsp tahini
1 tsp tamari, or soy sauce

1 tbsp fresh lemon juice

2 tbsp nutritional yeast

1-2 green onions chopped 

2-3 springs rosemary

1 tbsp chopped thyme

1 tbsp chopped parsley

salt and pepper to taste

Lasagna

2 small to medium eggplant, sliced thinly longways 

2 zucchini, sliced thinly longways 

1 cup mushrooms

2-3 cups pasta sauce,  I had some homemade in the freezer but any will d

1/2 onion sliced

1 tbsp nutritional yeast

Directions:

1. Heat oven to 400 degrees Fahrenheit.

2. For pulp placed all ingredients into food processor and process until smooth.  Taste and correct seasoning.

3.  Grill eggplant on a grill pan until just soft, you can do this for the zucchini as well but not necessary.

4.  Stack the lasagna.  Sauce, eggplant, ricotta, zucchini ricotta, repeat.  I placed mushrooms in the mix in one layer.  After your finished top with the sliced onion and nutritional yeast.  Place in the oven and back for 40-45 minutes.  Let cool.