Ingredients:

  • 1 cup blanched, sliced almonds (120 g)
  • 1/4 cup + 2 Tbsp cold water (90 ml)
  • 3 Tbsp nutritional yeast (45 ml)
  • 2 Tbsp fresh lemon juice (30 ml)
  • 1 small garlic clove (finely chopped)
  • 1 tsp dried oregano
  • 1/2 tsp fine sea salt
  • 2 Tbsp extra virgin olive oil (30 ml)
  • 1 medium yellow onion (150 g, finely diced)
  • 4 large garlic cloves (minced)
  • 1 medium courgette (zucchini) (200 g, small dice)
  • 1 tsp dried thyme
  • 1/2 tsp red chilli flakes
  • 28 oz can crushed tomatoes (794 g)
  • 2 cups low sodium vegetable stock (475 ml)
  • 5 oz fresh spinach (140 g, roughly chopped)
  • Fine sea salt and black pepper, to taste
  • 6 sheets oven-ready lasagna noodles (broken into pieces)
  • Handful fresh basil leaves (optional)
  • Vegan Parmesan or flaky salt (optional)

Instructions:

  1. Prepare Almonds: If almonds are not already blanched, briefly boil them, drain, and rub off the skins.
  2. Blend the Ricotta: Combine the blanched almonds, cold water, nutritional yeast, lemon juice, garlic, oregano, and salt in a high-speed blender or food processor.
  3. Process: Blend on high speed, scraping down the sides as necessary, until the mixture is thick, very smooth, and resembles creamy ricotta cheese. Transfer the ricotta mixture to a small bowl and adjust seasoning if needed.
  4. Sauté Aromatics: Heat the olive oil in the large skillet over medium heat. Add the diced onion and sauté for 5–7 minutes until softened and translucent.
  5. Add Flavour: Stir in the minced garlic, courgette, dried thyme, and chilli flakes. Cook for 2 minutes until fragrant, being careful not to burn the garlic.
  6. Simmer: Pour in the crushed tomatoes and vegetable stock. Season well with salt and pepper. Bring the mixture to a gentle boil, then reduce heat to a steady simmer.
  7. Break and Add Pasta: Break the six lasagna sheets into rough 2–3 inch pieces. Scatter the pieces evenly across the simmering sauce, ensuring they are mostly submerged in the liquid.
  8. Cover and Cook: Place the lid securely on the skillet. Reduce the heat to low and simmer for 15–18 minutes, or until the pasta is tender and has absorbed most of the liquid. Check halfway through and stir gently once to prevent sticking.
  9. Incorporate Spinach: Remove the lid. Stir in the chopped fresh spinach until it wilts completely (about 1 minute).
  10. Layer the Ricotta: Gently dollop large spoonfuls of the prepared Almond Ricotta evenly across the top of the lasagna mixture in the skillet. Do not stir it in; let the ricotta sit on the surface.
  11. Final Set: Re-cover the skillet and remove it from the heat. Allow it to rest for 5 minutes. This vital step allows the sauce to thicken properly and the ricotta to warm through and set slightly.
  12. Finish and Serve: Sprinkle the torn fresh basil and vegan Parmesan (if using) over the top. Serve immediately, directly from the skillet.