Okay, so the name is a bit ridiculous, but this is an ideal dinner when you want the flavors of lasagna, but don’t have the time. Because of that, I had to call it “faux”-sagna because there is no other way to put it. With mushrooms, bell peppers, green onions, and Swiss chard, this dish has the flavors of a traditional Italian pasta dish, but is perfect for a weeknight meal.
3/4 cup raw cashews
1/2 cup nutritional yeast
3 tsp. minced garlic
1/2 cup nondairy milk
1/2 teaspoon salt
1/2 Tablespoon olive oil
2 packages sliced crimini mushrooms
1 red bell pepper, seeded, cored, and finely diced
4 green onions, green and light green parts thinly sliced
3 large leaves Swiss chard, large ribs removed, and thinly sliced
1 pound tube pasta, cooked and allowed to cool slightly (I used capunti)
1 jar prepared marinara sauce
1/2 cup non-dairy cheese (I used Daiya)
1. Preheat the oven to 350 degrees.
2. Mix all of the cashew ricotta ingredients in a food processor until the mixture is creamy and smooth. Set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add the mushrooms, bell pepper, and cook until the moisture is cooked off, approximately 10 minutes. Add the Swiss chard and green onions and cook for 4 – 5 minutes, or until wilted.
4. Pour 1/4 of the jar of sauce into a large baking dish. Spoon 1/3 of the pasta, 1/2 of the cashew ricotta and 1/2 of the vegetables into the baking dish. Repeat the process, topping the final layer of pasta with sauce and the non-dairy cheese. Bake in the oven for 15 minutes, then broil on high for 5 minutes, or until the top is golden and slightly crispy.