My word! I posted this on my story and yall went crazy (including myself)! I’ve been on a mission to make more plant-based dishes that don’t always need the Beyond Meats of the world (even though we dibble and dab every now and then!). So here’s the deal – we have basil-infused lentils, sandwiched between cashew ricotta cheese and little zucchini for flare. Trust me guys this is a little project but so worth it! All my roommates had it and raved. Also, its made with my favorite cheese in the game Miykanos Mozzarella!! Anyways I can go on and on about this recipe because I just love it so much. The recipe is below and video on how to here!

Oh and the ricotta cheese recipe is not from me but from The Simple Veganista Blog linked here! I also have it typed for you below. I use it for simplicity and a no-fuss-blender recipe (instead of a food processor)! I like to add a couple of slices of tofu to firm it up a tad but if you don’t have any no sweat – I’ve used this recipe without and it’s just as delish! Feel free to sub in any other vegan ricotta that you prefer.


Recipe by blkandveganCourse: Savory, DinnerCuisine: Italian
Prep time


Cooking time





  • Basil Lentil
  • 1 cup lentil

  • 1 handful basil

  • 1/4th white or red onion

  • 3 – 4 whole garlic cloves

  • 2 cups vegetable broth

  • 1 cup water

  • Oregano – to taste

  • Salt and Pepper – to taste

  • Garlic powder – to taste

  • Red chili flakes – to taste

  • 2 tsp olive oil

  • Meat Sauce
  • 1 jar your fav marinara sauce

  • Handful basil – chopped

  • Handful of mushrooms – diced

  • 1/4th white onion – diced

  • 3 cloves garlic – diced

  • 1 – 2 cups basil lentils from above

  • Paprika – to taste

  • Thyme – to taste

  • Ricotta Layer
  • 1 1/2 cups raw cashews, soaked or boiled

  • 1/2 cup water

  • Juice of 1 large lemon or 1 tablespoon apple cider vinegar

  • 1 – 2 tablespoons nutritional yeast, optional

  • 1 small garlic clove

  • 1/2 teaspoon onion powder

  • Himalayan sea salt & cracked pepper, to taste

  • Bunch of basil

  • 2 – 3 slices of tofu

  • Lasagna
  • 1 pack of lasagna noodles

  • 1 zucchini peeled into strips

  • 3/4th Myikanos mozzarella cheese

  • Basil lentil meat sauce

  • Prepared ricotta layer

  • 3/4th cup marinara sauce


  • Ricotta Cheese
  • Boil your cashews for 5 minutes and set aside
  • Combine all ingredients in a blender and blend until smooth and set in the fridge while you create the other elements to the dish
  • Basil Lentils
  • Begin with 2-3 tsp of oil in a saucepan and heat to a medium heat
  • Add your onion, garlic and basil and cook until fragrant
  • Next add in your seasonings!
  • Now add in your lentils and cook for about 1 – 2 minutes
  • Slowly pour in your vegetable both and water and bring to a boil and lower down to a simmer and cover until lentils are tender – about 25 – 30 minutes – meanwhile boil your noodles, drain and set to the side
  • Basil Lentil Meat Sauce
  • Heat up oil to a medium heat, and add your garlic, onion, mushroom and basil
  • Add your lentils and cook for 2 minutes
  • Next add your pasta sauce, paprika, thyme and 1/2 cup water and bring to a boil then let simmer on low.
  • Lasagna – Assembly
  • Start by shredding your zucchini and set to the side – also spray your pan down to ensure an easy bake
  • Begin with 1 – 2 tbsp of marinara sauce at the base of your pan and begin to layer three lasagna sheets
  • Add your basil lentil meat sauce and add another layer of lasagna noodles
  • For the middle layer, take your ricotta out of the fridge and add it to the middle layer, top with basil and add another layer of lasagna noodles
  • Almost done! Add in another layer of basil lentil meat sauce, zucchiniE add another layer of lasagna noodles
  • Now, top with your leftover marina sauce, Myikanos Mozzarella shreds, and left over lentil bake at 375 for 30 minutes and broil for less than five
  • Enjoy!