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Vegetable Lasagna with "Ricotta" Cheese

Vegetable Lasagna with

Temperatures have started to dip in the northern hemisphere the past few weeks, causing us to crave warm soups and other fall favorites.

Today we have a recipe that is the epitome of comfort food. It’s the perfect meal that the entire family will enjoy. But it’s also a labor of love and tends to be one those childhood favorites that just don’t work in our Conscious Cleanse lifestyle.

That is until today!

Our Vegetable Lasagna with non-dairy ricotta “cheese” is a simple, gluten free, vegan lasagna. And it tastes delicious.

Now your Italian granny might turn over in her grave but believe us our vegan cashew “cheese” is so tasty you will never miss the real stuff.

As for the noodles? Gluten be gone. These “noodles” are made from veggies sliced thinly and roasted until caramelized and sweet. A real excellent substitution in the flavor department.

Layer it all up with a high quality can of organic crushed tomatoes and you have a healthy and warming dinner.

Bubbly, delicious, heartwarming, and heart healthy – just the way granny intended!

Did we mention the leftovers are great for breakfast?!

Not a bad way to usher in the cooler months and level up your 80:20.

With lasagna love,

Vegetable Lasagna with Ricotta “Cheese”

Yield: 6 servings


Ricotta “Cheese”

2 cups raw cashews, soaked for an hour
¼ cup water
2 TB. extra-virgin olive oil
Juice of 1 lemon
1 tsp. sea salt


1 small eggplant, very thinly sliced lengthwise
3 zucchini, very thinly sliced lengthwise
2 fennel bulbs, very thinly sliced
¼ cup extra-virgin olive oil
1 tsp. sea salt
1 tsp. dried oregano
pinch of freshly ground black pepper
1 (15-ounce) can crushed tomatoes

Drain the cashews and place them in a food processor, along with the olive oil, lemon juice, salt and water. Process the ingredients until a smooth paste forms; you may need to add a bit more water.

Preheat the oven to 400°F. In a large bowl, combine the eggplant, zucchini, and fennel with the oil and salt and toss well. Spread the vegetables in a single layer on two baking sheets and roast until they start to brown and caramelize around the edges about 20-25 minutes.

Lower the oven temperature to 350°F. While the vegetables are cooling, whisk together the “cheese,” oregano and black pepper in a medium bowl. Spread one-fourth of the mixture in the bottom of a 9-inch square glass baking dish, then spoon 1⁄2 cup of the crushed tomatoes on top. Cover the tomatoes with a layer of the eggplant. Continue to layer the remaining “cheese,” tomatoes and vegetables until everything is used up, topping off with the tomatoes.

Bake the lasagna for 30 minutes. Allow it to cool for 5 minutes before serving.

Jo Schaalman and Jules Peláez are co-founders and authors of the program The Conscious Cleanse: Lose Weight, Heal Your Body and Transform Your Life in 14 Days, a best-selling, step-by-step guide to help you live your most vibrant life. Together they’ve led thousands of people through their online supported cleanse through their accessible and light-hearted approach. They’ve been dubbed “the real deal” by founder and chief creative director Bobbi Brown, of Bobbi Brown Cosmetics, beauty editor of the TODAY show. To learn more about “Jo and Jules”, the Conscious Cleanse and their new 80:20 Lifestyle Plan please visit


Check out more delicious, healthy, and easy recipes from Jo & Jules here!

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