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Ingredients
US|METRIC
12 SERVINGS
- pesto (Spicy Jalapeño)
- 2 cups fresh basil leaves
- 2 cups fresh spinach (or another dark leafy green)
- 1/2 cup fresh lemon juice
- 1/2 cup raw walnuts
- 1/4 cup raw pumpkin seeds
- 1/4 cup extra virgin olive oil
- 1 small jalapeño (seeds removed)
- 3 cloves garlic
- 1/2 cup pasta water (reserved, as needed)
- ricotta (Cashew)
- 2 cups raw cashews (soaked in water overnight, drained)
- 1 1/2 cups water (or plain non-dairy milk)
- 3 Tbsp. fresh lemon juice
- salt
- pepper
- tofu
- 1/2 tsp. extra-virgin olive oil
- 14 oz. firm tofu (thinly sliced)
- 3 pinches salt (and pepper)
- 1 Tbsp. nutritional yeast (optional)
- ricotta (Cashew, above)
- 1 cup vegan mozzarella cheese (shreds)
- tofu (above or sub with thinly sliced veggies!)
- pesto (above)
- 1/2 cup chopped fresh basil (for garnish, optional)
- 14 lasagna noodles (or try thinly sliced zucchini)
- extra-virgin olive oil (for greasing the pan)
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium240mg10% |
| Potassium440mg13% |
| Protein15g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A25% |
| Vitamin C20% |
| Calcium35% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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