Num, num.
1 pound rigatoni or ziti
1 recipe cashew ricotta (or, if you’re an omnivore, 2 c. regular ricotta, with spices of your choice)
4 cups tomato sauce (use the recipe here, or use whichever commercial brand or homemade recipe floats your boat)
1 recipe Bechamel sauce:
- 4-1/2 T olive oil
- 6 T flour
- 1 (or more) cloves garlic, smashed
- salt
- pepper
- 1/8 t. or more freshly-grated nutmeg
- 2-1/2 c. soy milk (use regular for omnivores)
Preheat oven to 350. Put salted water on for pasta, and cook according to package directions. Drain and set aside. Make cashew ricotta, and set aside.
While pasta is cooking, make Bechamel sauce: In saucepan, heat olive oil over medium heat. Add in flour with whisk. Add garlic and spices, and whisk, being careful not to burn. Gradually whisk in soy milk, until smooth. Allow to cook, whisking occasionally, until mixture begins to thicken, anywhere from 5-10 minutes.
To assemble: mix ricotta, pasta and 3 cups tomato sauce in bowl. Spread into lasagna pan and smooth with spoon. Top with Bechamel, and smooth. Top that with the remaining cup of tomato sauce and smooth. Pop into oven for 45 minute to an hour. Take out, let cool for 20 minutes, then slice into 8 pieces. And enjoy!
Oh, my. That looks delicious.
The non-fat cheese thread over at Feministe reminded me that cashew ricotta is the only yummy sounding cheese substitute I’ve ever heard of. I really need to try one of these recipes.
It *is* really good. It’s got that satisfying fattiness, as well as the right texture and creaminess. Easily the best cheese substitute I’ve ever had, though Cheezy Sauce (from the Mac Daddy recipe) is astonishingly good on steamed vegetables. It’s almost Hollandaise-like.
Ooh. It might make a good Something Benedict sauce.
You could also swap out the rigatoni for some lasagna noodles and assemble as you would a lasagna. In fact, I cribbed the recipe from a lasagna recipe I have.
Thanks for the cashew ricotta recipe too. I’m going to have to try that for lasagna. I can’t eat dairy products or eggs due to various allergies/intolerances. It really frustrates me how soy cheese substitutes contain casein, which is one of the things I can’t eat. (It’s a milk protein that gives me a histamine reaction.)
So I’m always looking for dairy-free versions of foods. I haven’t made the pudding yet because I haven’t had the time, clean dishes, or inclination, but it’s on the list.
I’m trying the omnivore version with a layer of spinach tonight. I ought to know in about an hour how it came out.