Pumpkin Lentil Lasagna

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October 22, 2016

Recipe by Purely Elizabeth 


Pumpkin Cashew Ricotta

2 cups of raw cashews, soaked for at least 4 hours

2 cups of pumpkin puree

1 clove garlic

1 lemon, juiced

1 tsp salt

1 tbsp olive oil


1 container of gluten-free lasagna (I love Capello’s)

1 jar of marinara sauce

1 cup cooked black lentils

8 oz shredded organic mozzarella cheese


1Preheat oven to 350°F.

2Meanwhile, in a high-speed blender add cashew ricotta ingredients. Blend until smooth.

3 Add 1 tbsp at a time of water if necessary to reach desired consistency. Set aside.

4Meanwhile, in a lasagna pan spread a layer of tomato sauce, followed by noodles, pumpkin cashew ricotta, lentils, then sauce. Repeat.

5Top the lasagna with shredded mozzarella cheese. Cover lasagna with tin foil and bake for 35-40 minutes or until bubbly.


1 Review


October 31, 2017

This was AWESOME!! I’d make this for company without hesitation! (After making sure no nut allergies..) The ricotta is amazing. Pumpkin lends a touch of sweetness and the soaked cashews all the creaminess. The lentils are the “sausage”. I’d actually double the lentils or at least 1.5 the amount next time. Loved it. I didn’t use gf noodles, just regular unbaked lasagna noodles.

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